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Cobbler Aussie IPA - Nelly Melba
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American IPA
|
23 Litres |
1.059 |
1.012 |
6.27 |
67.56 |
8.92 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 30.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 7/24/2016 9:31 AM |
| Notes: |
|
|
Homegrown Hops
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.09 |
63.64 |
7.23 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2020 12:35 AM |
| Notes: |
|
|
AAA 2.0
|
American Amber Ale
|
20 Litres |
1.057 |
1.014 |
5.72 |
32.24 |
16.05 °L
|
1.5K |
0 |
|
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Author:
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Scotia
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60.6 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.6 |
Creation
Date: 6/12/2019 11:28 PM |
| Notes: |
|
|
Tropical Haze NEIPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.62 |
52.51 |
4.05 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 12/6/2018 11:49 AM |
Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.
Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.
(Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost! |
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Gritty's Red Ale
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Irish Red Ale
|
5.5 Gallons |
1.057 |
1.009 |
6.35 |
37.81 |
15.23 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2018 9:50 PM |
| Notes: Slightly modified version of recipe by Mysticmead. Changed mash thickness from 1.75 to 1.25 and adjusted to my equipment. |
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Peanut Butter Stout
|
American Stout
|
5 Gallons |
1.098 |
1.037 |
8.06 |
40.91 |
50 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.8 |
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: 10/6/2017 4:50 PM |
| Notes: Sucrose addition takes into account amount of fermentable sugar introduced by PB2. |
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Porter On Baltic Sea
|
American Porter
|
40 Litres |
1.06 |
1.014 |
5.94 |
33.56 |
38.28 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 11:11 AM |
Notes: Both black and chocolate malts was steeped in the separate tun on 74C within 30 min and added to main mash tun on mashout stage. As described here: http://beersmith.com/blog/2011/11/17/brewing-beer-with-dark-grains-steeping-versus-mashing/
Dark sugar (275L) was prepared myself on the pan. Ordinal sugar from store was melted on moderate heat to dark color. Carefully! Melted sugar quickly caramelized on the pan during cooling. |
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Zee Germanic Smokey IPA
|
Other Smoked Beer
|
12 Litres |
18.229 |
4.4 |
7.59 |
76.66 |
8.12 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 11.8 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Speise |
Priming Amount: 0.9L |
Creation
Date: 1/21/2017 10:39 AM |
| Notes: |
|
|
Yooper's Fizzy Blonde
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.007 |
5.05 |
23.9 |
5.08 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 1/6/2017 7:12 PM |
Notes: ** Original Post from HBT **
Cream Ale Fizzy Yellow Beer
Recipe Type: All Grain
Yeast: S-05
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.008 (too low!)
IBU: 21
Boiling Time (Minutes): 60
Color: 4.8 SRM
Primary Fermentation (# of Days & Temp): 14 days at 62
Secondary Fermentation (# of Days & Temp): Kegged and cold
Tasting Notes: A huge hit with the BMC crowd! Nice white head, clear and crisp but with flavor.
7 lbs Vienna Malt (3.5 SRM) Grain 70.00 %
3 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 30.00 %
0.50 oz Pearle [8.40 %] (60 min) Hops 14.4 IBU
0.50 oz Tettnang [4.20 %] (45 min) Hops 6.6 IBU
0.50 oz Tettnang [4.20 %] (0 min) Hops -
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale
Mash at 150 degrees for 60-75 minutes. Sparge to get boil volume. Boil for 60 minutes, and rapidly chill to 62 degrees. Add yeast, and ferment at 62 for 14 days. Rack into secondary, or keg, and crash cool until clear.
This beer was not originally mine- I found it somewhere here, but can't find the thread of who posted it. Will the real recipe-czar please confess? I made a few changes, to match my supplies, but other yeast strains can be used. German Ale yeast, at a cool ale temperature, would be wonderful. This beer tastes like a more flavorfull BMC.
Due to my long and low temp mash, it finished at 1.008, lower than my goal of about 1.010-1.012. I thought it might be too dry, but it actually turned out perfect! |
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Bavarian Wheat
|
Weizen/Weissbier
|
8 Gallons |
1.052 |
1.012 |
5.22 |
8.78 |
7.09 °L
|
1.5K |
0 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 1:22 AM |
| Notes: |
|
|
Fat Cat
|
American IPA
|
5 Gallons |
1.07 |
1.022 |
6.31 |
173.12 |
9.86 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 85.1 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.2 |
Creation
Date: 6/7/2012 8:16 PM |
| Notes: |
|
|
Lil' Firecracker Blonde
|
Blonde Ale
|
5 Gallons |
1.048 |
1.008 |
5.16 |
23.3 |
4.43 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: Kegging |
Priming Amount: N/A |
Creation
Date: 5/30/2016 3:44 PM |
| Notes: |
|
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Grand Cru
|
Witbier
|
5 Gallons |
1.082 |
1.02 |
8.17 |
18.95 |
7.36 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 100 |
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: 4/26/2016 4:12 AM |
| Notes: |
|
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Pterodactyl Porter
|
American Porter
|
5.75 Gallons |
1.062 |
1.017 |
5.94 |
35.56 |
30.75 °L
|
1.5K |
1 |
|
|
Author:
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|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2016 11:54 PM |
| Notes: |
|
|
Jai Alai Tropical IPA
|
American IPA
|
13 Litres |
1.068 |
1.013 |
7.21 |
70.15 |
8.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 15 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 1:24 AM |
Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
FWH in steeping wort for last 20 minutes.
Looking for around 86 IBU's for apparent IBU of 70. Check IBU calcs from AA% when hops brought in.
Long dry hop with temp drop every few days to crashing temp.
Add 0 minute hops in 2 to 3 lots as wort cools. |
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Oatmeal Stout
|
American Stout
|
5.5 Gallons |
1.07 |
1.019 |
6.69 |
56.16 |
40 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 2:54 AM |
| Notes: |
|
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Brook's Farmhouse IPA
|
Belgian Specialty Ale
|
5.5 Gallons |
1.062 |
1.011 |
6.71 |
47.74 |
7.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 60 |
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: 2/24/2015 1:14 AM |
| Notes: |
|
|
Wheat Base
|
Fruit Beer
|
5 Gallons |
1.068 |
1.019 |
6.51 |
42.05 |
5.94 °L
|
1.5K |
2 |
|
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Author:
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|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
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: 11/17/2014 2:05 AM |
| Notes: |
|
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Brew #014 - ESB V2
|
Extra Special/Strong Bitter (ESB)
|
21 Litres |
1.055 |
1.011 |
5.81 |
38.86 |
8.64 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2014 1:23 AM |
| Notes: |
|
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Sander's Oatmeal Stout
|
Oatmeal Stout
|
5.15 Gallons |
1.056 |
1.014 |
5.5 |
25.6 |
38.81 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.55 |
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: 12/8/2013 7:10 PM |
Notes: Optional -
2oz toasted oak chips
12oz bourbon/whiskey
toasting chips:
wrap 2oz of chips in aluminium foil and stick in oven at 375 degrees for 1 hour. Flip every 15 mins. |
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