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SchuBrew Golden
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Belgian Golden Strong Ale
|
5.5 Gallons |
1.087 |
1.018 |
9.05 |
25.93 |
3.84 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 7:22 PM |
| Notes: |
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BdK Power Ginseng IPA 20L
|
American IPA
|
20 Litres |
1.06 |
1.01 |
6.53 |
71.73 |
7.39 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 1.49 bar |
Creation
Date: 3/22/2022 3:47 PM |
| Notes: |
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Bach Brewing Kingtide Pacific IPA Tribute
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American IPA
|
23 Litres |
1.069 |
1.018 |
6.7 |
67.89 |
7.28 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 33.83 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 6/27/2021 8:46 PM |
Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/
This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused
Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272
Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat
Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)
Mash 70C |
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Traditional Gose
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Gose
|
5.5 Gallons |
1.046 |
1.008 |
5.01 |
7.79 |
3.49 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2020 2:19 AM |
Notes: For my traditional sour ale I am choosing to brew a gose. I'm choosing a gose because when it comes to traditional, this is a very traditional german sour ale. I'm also picking this style because I rather enjoy it as well.
Starting with my malt choices: When brewing a traditional gose you want to have half of your matl split between Pilsner and Wheat malt. So i've chosen those two malts at 4lb's each making up 95.2% of the grain bill. I have also added 0.4lb's of Acidulated malt. I added Acidulated malt to help lower the pH since we are going to want it to be lower than a normal ale.
My Hop additions I chose because I wanted to use a German Bittering Hop. I'm using very little because I wanted to keep the IBU's low and in range for the Gose style.
I chose my yeast as German Ale Yeast because I want this to ferment out nice and clean. I plan to ferment it out in about 5-7 days, then allow to condition so I can add some kind of fruit in secondary. If i'm choosing now, I would like to do blackberries.
Some special steps in this brew that i'm doing is that i'm going to mash and lauter how I normally would, but would only boil the wort for 10 minutes and then I would transfer to an empty fermenter and add Wild Brew Sour pitch which is classiffied as Lactobacillus plantarum, a facultative hetero-fermentative strain.. This will drop the pH in the time that I want it to, it will also give my wort a citrus and tangy taste and produce the lactic acid I need to lower the pH to acceptable levels. This should get my pH to a level between 3.2-3.5.
If I brew this beer on March 20, 2020. I would expect it to be ready to drink by the second week of April. |
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Torpedo Juice
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American IPA
|
5.25 Gallons |
1.063 |
1.016 |
6.11 |
62.58 |
5.65 °L
|
1.6K |
0 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2018 9:59 PM |
Notes: After boil, cool to 185 with your chiller and proceed to a 15 minute whirlpool/hopstand (~170-185).
Use spoon to stir every 2.5-5 minutes a bit.
Notes:
-Of the 10 #'s of 2-row, 8 #'s were Briess 2-row & 2 #'s were Admiral Malting's Gallagher's Best.
-Using Mecca Grade Shaniko White Wheat
https://www.meccagrade.com/malt/
-Using Whole Foods Rolled Oats
Reference:
https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://thedudeimbibes.org/
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Bell's Two Hearted Ale All Grain Clone
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American IPA
|
5.5 Gallons |
1.061 |
1.013 |
6.28 |
66.35 |
6.59 °L
|
1.6K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 7:29 PM |
Notes: Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).
Vorlauf until clear.
Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.
Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.
Ferment warm (ale temperature). Dry hop one week into fermentation.
Allow two hearted clone to stay warm with hops for a week.
Rack beer, crash cool, and cold age for a week.
Rack beer, prime with sugar and bottle.
=========================================================
Second brew on my RoboBrew. Did much better in the efficiency category than my previous brew. |
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Raspberry Beret
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Brett Beer
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4 Gallons |
1.056 |
1.012 |
5.82 |
19.28 |
3.37 °L
|
1.6K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2017 1:59 AM |
Notes: Transfer to secondary at 14 days
-add raspberries (4 frozen packages 12oz each)
-1 vial brett brux (WLP 650) yeast added
Move to keg after 2 additional weeks
Condition for 3 months at room temp (75F) under 5-10psi
Refrigerate for two weeks before service
Won Best in Show at Blacksburg Brew-Do in 2017. Brewed commercially by Starr Hill in 2018 as part of their sponsorship of the contest. |
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NuckollBuster IPA
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American IPA
|
5.5 Gallons |
1.076 |
1.015 |
8.62 |
75.16 |
15.79 °L
|
1.6K |
0 |
|
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Author:
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IPA_Nucks
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose/bottled |
Priming Amount: 5 oz. |
Creation
Date: 1/27/2015 7:44 PM |
Notes: the extracts are actually unlisted here, so they are Northern Brewer Super Structure Liquid for IPA, Millard Malts Golden, and Briess Golden Light DME; this will produce a slightly higher OG. Also, The grains, my Belgian 20L is actually Belgian Cara 8, again not on the list here. I will update on the boil in the next week or two, Cheers!
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It's After 8 Somewhere
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American Stout
|
1 Gallons |
1.066 |
1.018 |
6.19 |
68.02 |
34.56 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2014 4:39 AM |
| Notes: |
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Saison - Pharmhouse Ale (Table Version)
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Saison
|
5.5 Gallons |
1.051 |
1.009 |
5.54 |
27.79 |
5.99 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.8 oz |
Creation
Date: 2/1/2014 8:22 AM |
| Notes: |
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Red 5 Standing By Red IPA
|
American IPA
|
3 Gallons |
1.073 |
1.014 |
7.72 |
22.02 |
16.92 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 6/11/2015 6:51 PM |
Notes: Hop Shot 5 ml will add ~50 IBU to final number.
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The Irresponsible Trappist
|
Belgian Dark Strong Ale
|
5 Gallons |
1.142 |
1.023 |
15.59 |
12.16 |
24.29 °L
|
1.6K |
1 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.236 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2015 5:18 AM |
| Notes: |
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Belg Strong Gold
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.094 |
1.017 |
10.08 |
5.71 |
4.64 °L
|
1.6K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2013 8:24 PM |
| Notes: |
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Blackberry Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.063 |
1.003 |
7.86 |
0 |
3.17 °L
|
1.6K |
0 |
|
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 11:34 AM |
Notes: TOSNA method; 1/8 tsp @ 24 hrs, 48 hrs, 72 hrs, and 7 days or 1/3 sugar break.
temp controlled fermentation @ 63 deg. F for primary |
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Roeselare Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.011 |
6.04 |
19.99 |
4.58 °L
|
1.6K |
0 |
|
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|
| Boil
Size: 7.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 2:05 PM |
Notes: Add both yeasts at same time.
Start with foil, add airlock after a few days.
Transfer to secondary after 4 weeks. Add 0.5 oz oak cubes, boiled in microwave for 30 seconds then drained.
Age for 12-18 months. |
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Dad's Imperial Stout
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Russian Imperial Stout
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6 Gallons |
1.096 |
1.033 |
8.37 |
46.78 |
39.67 °L
|
1.6K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 57 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2014 3:19 PM |
| Notes: |
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Blueberry Braggot
|
Braggot
|
1 Gallons |
1.131 |
1.003 |
16.82 |
0 |
42.44 °L
|
1.6K |
1 |
|
|
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| Boil
Size: 1 Gallons |
Boil Time: N/A |
Boil Gravity: 1.131 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2017 1:32 PM |
| Notes: |
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Heineken Lager Clone
|
Light American Lager
|
3.5 Gallons |
1.05 |
1.009 |
5.47 |
25.71 |
4.48 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.87 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 0.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2018 9:35 PM |
| Notes: |
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Early Spring Ale
|
American IPA
|
5 Gallons |
1.066 |
1.02 |
5.98 |
22.11 |
7.64 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2014 1:04 PM |
| Notes: |
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Hadopelagic
|
No Profile Selected |
6.5 Gallons |
1.097 |
1.023 |
9.72 |
105.57 |
40 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: Corn sugar |
Priming Amount: 2.75, 21 days |
Creation
Date: 9/9/2013 6:41 PM |
Notes: "also known as the hadopelagic zone and trench zone, is the delineation for the deepest trenches in the ocean. This zone is found from a depth of around 6,000 metres (20,000 ft) to the bottom of the ocean. The hadal zone has low population and low diversity of marine life."
Mash at 154F for 60 min.
boil for 90 minutes.
kill the flame, add post boil hops and let stand for 60 minutes. chill quickly and pitch a healthy amount of yeast; aerate well at pitching and once again as fermentation begins (bubbles in blow off tube).
Ferment at 68F for 14-17 days. cold crash to knock everything down, NO TRANSFER, raise back to 68F and dry hop. 3 day dry hop. bottle and let sit for 21 days.
see how this hoppy imperial stout goes. . .oy
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