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How Wheat It Is
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Weizen/Weissbier
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5.5 Gallons |
1.061 |
1.016 |
5.9 |
16.43 |
4.06 °L
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1.5K |
0 |
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Author:
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chickenpickintim
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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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2013 12:23 AM |
Notes: OG was 1.060
FG is 1.015
After 5 days of bottle conditioning I stuck one in the fridge overnight. It already has plenty of carbonation with a nice thick 2 finger foamy head. Banana's and cloves are obvious on the nose and mouth. It still is pretty "green" tasting so I think another week of conditioning will help that.Very close to Hoegaarden in taste. This is my first liquid yeast try.
I'll definitely drop the extra 11 oz. of DME next time. I don't want the ABV that high. |
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Bud Brownie
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Specialty Beer
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20.1 Litres |
1.04 |
1.011 |
3.77 |
45.94 |
26.15 °L
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1.5K |
1 |
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Author:
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richardneilbelcher
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 60 |
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: 4/20/2014 12:26 PM |
Notes: Quick turn around ale - aiming for 14 days. 6 day room temp ferment, 1 day at higher temps to encourage fermentation finish, 1 day cold crash, 5 day bottle condition, 1 day force carb in fridge.
Dry hop after 3 days until cold crash.
Shake bucket when airlock stops bubbling gently, consider yeast choice for clean/quick fermentation time. (safale 04 2-3 days turnaround sometims and clears well but can take time to clean itself up, s-05 cleaner but takes a bit longer and clears longer
Make a yeast started day before brewing
beerandwinejournal.com/quickly-maturing-ale/
http://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/
http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ |
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Sp3shul Kay's Gluten-Free Chocolate Espresso Smut
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American Brown Ale
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5 Gallons |
1.064 |
1.012 |
6.81 |
58.14 |
15 °L
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1.5K |
0 |
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Author:
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Brian BrewDaddy Pinto
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/27/2011 12:09 AM |
| Notes: Ogelthorpe's Folsom Prison Stout, AKA Sp3shul Kay's Gluten - Free Chocoalte Espresso Stout. Slightly altered original Russ Chibe Of "HOP's" recipe. |
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Amber Steam Ale
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American Amber Ale
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5.2 Gallons |
1.061 |
1.015 |
5.98 |
37 |
16.05 °L
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1.5K |
0 |
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Author:
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codger
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2015 7:38 PM |
| Notes: I used a # each of the steeping grains and got an O.G. of 1.061. I sparged them twice in a large stainless bowl with the water they were steeped in. |
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Citrus Lager (Boag's St. George Clone)
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International Pale Lager
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21 Litres |
1.044 |
1.01 |
4.43 |
25.3 |
4.79 °L
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1.5K |
0 |
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| Boil
Size: 12 Litres |
Boil Time: 30 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 3/26/2020 5:17 AM |
Notes: Unable to find Morgans Premium Lager yeast in the list so have listed White Labs American Lager Yeast
Ferment for 2 weeks at 12°C
Dry hop at day 11 or when the beer has a couple points left before reaching FG
After 14 days or when beer has reached FG, bring temp up to 16°C for Diacetyl rest (2 - 3 days)
Cold crash to serving temp (3°C) for 2 - 3 days and then transfer to a keg to carbonate at 10psi for 2 weeks or until preferred carbonation is reached and enjoy
Alternatively, transfer to a glass carboy and "Lager" for a minimum of 6 weeks at 3°C
*Update to recipe after finishing my first batch - first batch was tasty and it has been a while since I've had a Boags but it was surely a close clone! After sitting in the keg for a couple weeks though the citrus notes dissipated so I've significantly increased the hop bill in this recipe and added a dry hop to try and account for that. I'm hoping this doesn't over do it. Will report back in a few weeks when my next batch is ready to drink. The dry hop is probably Optional when trying to clone this recipe and I'll leave that to each of you to make the decision to include or exclude it based on your own flavor palette. I've just been messing around with a NEIPA so I could be a little biased towards the stronger Hop profile, I apologize if that ruins this clone. |
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DZ Kill Imperial Stout
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Russian Imperial Stout
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24 Litres |
1.092 |
1.026 |
8.67 |
20.91 |
38.12 °L
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1.5K |
1 |
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Author:
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Herman
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
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: 7/1/2012 6:47 PM |
| Notes: Kjølte 12L ned til 50C og fylte på 12L vann. dette ga 25C 24L |
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Hazy IPA 09.11.2023
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Specialty IPA: New England IPA
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15 Gallons |
1.05 |
1.009 |
5.44 |
19.35 |
6.86 °L
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1.5K |
1 |
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| Boil
Size: 19.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 9.22 psi |
Creation
Date: 7/5/2019 8:50 PM |
| Notes: After boil, turn off pump, free drop hops into kettle and whirlpool for 15 minutes @ 180 F, then create a cone to bring hops to the center of the pot. Single chill into fermenter between 60-70 degrees while oxygenating. Pitch 3 packs of verdant. Let ferment for 2-3 days . Once fermentation complete, drop down to 60F and dry hop. Dry hop for 5 days (taste test in between). Cold crash, transfer to kegs, carbonate, serve. |
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Superfresh Citrus IPA
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American IPA
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25 Litres |
1.067 |
1.011 |
7.36 |
97.5 |
6.56 °L
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1.5K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2019 9:02 PM |
| Notes: |
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Hendy's Damn Good Irish Red Ale
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Irish Red Ale
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5 Gallons |
1.051 |
1.011 |
5.28 |
26.35 |
16.98 °L
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1.5K |
0 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 3/4 cup |
Creation
Date: 2/7/2017 10:40 PM |
| Notes: |
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11° Amber Lager From Babice
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Czech Amber Lager
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12 Litres |
1.043 |
1.009 |
4.36 |
42.43 |
8.87 °L
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1.5K |
1 |
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Author:
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| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2016 5:04 PM |
| Notes: |
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Boggy Wyse Guy
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Weizen/Weissbier
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10.5 Gallons |
1.056 |
1.015 |
5.43 |
14.48 |
4.29 °L
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1.5K |
0 |
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2015 11:42 PM |
| Notes: Cranberries were washed and frozen, stored in sanitized ziploc bags. Added to primary after initial activity has slowed. Thawed in fridge the night before. Mashed with a meat mallet while still bagged. R.D.W.H.A.H.B |
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SUB Niseøl (Juleøl)
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Specialty Beer
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24 Litres |
1.065 |
1.015 |
6.52 |
39.53 |
25.39 °L
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1.5K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 6:32 AM |
| Notes: |
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IPA Jack The Bitter Iipa
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American IPA
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5.5 Gallons |
1.085 |
1.018 |
8.75 |
61.76 |
10.85 °L
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1.5K |
0 |
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Author:
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lspiech@hotmail.com
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2015 4:27 AM |
| Notes: |
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Hopfen Weisse
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Weizen/Weissbier
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4.5 Litres |
1.104 |
1.025 |
10.44 |
37.28 |
7.57 °L
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1.5K |
0 |
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| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 1:30 PM |
| Notes: |
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O BEE HAVE Honey Maibock
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Maibock/Helles Bock
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5 Gallons |
1.065 |
1.016 |
6.45 |
23.74 |
9 °L
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1.5K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2015 6:37 PM |
| Notes: K.I.S.S. ..easy to brew MAIBOCK for spring or anytime of year...Honey added at the last 5 minutes of the boil. Hops can be strained out before fermentation to emphasize the malt and honey notes. R.D.W.H.A.H.B! |
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Chili Bravo 4bbl New Recipie
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American Pale Ale
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114 Gallons |
1.056 |
1.014 |
5.47 |
48.39 |
11.75 °L
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1.5K |
0 |
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| Boil
Size: 124 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2015 9:18 PM |
| Notes: Dry Hopping with 1 pound Cascade and Pepper day 10 - 11. |
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English IPA
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English IPA
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11 Gallons |
1.056 |
1.013 |
5.69 |
43.11 |
11.24 °L
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1.5K |
0 |
|
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Force in keg |
Priming Amount: N/A |
Creation
Date: 3/18/2014 8:12 PM |
| Notes: |
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Cream Ale
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Cream Ale
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6 Gallons |
1.042 |
1.011 |
4.18 |
25.88 |
5.34 °L
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1.5K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2014 4:05 AM |
| Notes: |
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Hopping Mad DIPA
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Imperial IPA
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5.5 Gallons |
1.083 |
1.023 |
7.8 |
131.39 |
10.13 °L
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1.5K |
1 |
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Author:
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wildmancurry
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| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.108 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2013 10:22 PM |
| Notes: |
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NW Old Scottish Dinner Ale
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Scottish Export 80/-
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5.5 Gallons |
1.081 |
1.023 |
7.52 |
27.31 |
11.57 °L
|
1.5K |
2 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2013 2:51 AM |
Notes: THIS RECIPE IS BEING DEVELOPED
This is an 80 schilling Scottish Ale made from all NW produced ingredients using style and materials circa 1850 Scotland. This is fermented and conditioned as a lager to minimize the flavor profile.
Primary fermentation in an open fermentor @ 55F until yeast drops.
Secondary fermentation in a closed carboy @ 50 F until it is finished, one bubble or less in 10 min.
Lager for 2 months at 35 F in the same carboy.
Reduce temp. 2 F/day from 50 to 35 F.
Long boil at a simmer adds colour.
Amber Malt; Wet pale ale malt home roasted @ 350 F for 1.5 Hr. See pg 246, J. J. Palmer, "How To Brew". |
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