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Bitter
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Best Bitter
|
20 Litres |
1.046 |
1.011 |
4.5 |
35.71 |
8.38 °L
|
5.6K |
0 |
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/29/2016 8:25 PM |
| Notes: |
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Duvel Clone
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Belgian Golden Strong Ale
|
1 Gallons |
1.081 |
1.007 |
9.69 |
26.34 |
5.22 °L
|
5.6K |
1 |
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| Boil
Size: 1.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 3:26 PM |
| Notes: |
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'#1 American Pilsner
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Classic American Pilsner
|
5.25 Gallons |
1.048 |
1.009 |
5.21 |
20.4 |
3.16 °L
|
5.6K |
4 |
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Author:
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| Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 3:48 PM |
| Notes: |
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Smooth Sailing - Hazy Pale
|
American IPA
|
6 Gallons |
1.059 |
1.014 |
5.95 |
30.73 |
2.87 °L
|
5.6K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 11/8/2019 12:12 AM |
Notes: EBIAB 5.25 Gal Batch
6% ABV - 40 IBU
8 Gal 156f strike h20
Add salts
Mash 158-160
5.4 mash PH
15min boil addition of hops
10min boil addition whirlfloc and yeast nutrients
FLAMEOUT
Whirlpool addition @ 160f for 15min
Chill wort to 70F, transfer and aerate with oxy wand for 1min
Pitch 1-2 pack US-05 directly into fermenter
Ferment aprx 7-10 days at 65f
Dry Hop on day 2-3 for 7 days max
Add 2oz Citra for aroma in keg on pkg day.
Carb to 2.5-2.75 volumes CO2
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White Rabbit Dark Ale
|
Dark Mild
|
21 Litres |
1.054 |
1.01 |
5.78 |
25.94 |
26.86 °L
|
5.6K |
1 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2018 7:54 PM |
| Notes: |
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Spiced Porter V3.1 "Fatty St. Nick's Porter"
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Robust Porter
|
5 Gallons |
1.064 |
1.019 |
5.93 |
31.08 |
25.9 °L
|
5.6K |
1 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/15/2012 5:15 PM |
Notes: Sparge: Collect 27 qt
Spices:
Grind Cinnamon and (Nutmeg leaving out this round)
Cut Vanilla Bean into halves
Notes on WLP005 Yeast:
Bottom fermenting ale yeast. White Labs recommends keeping in primary until fermentation is complete. Known as "ringwood". Esters and Fusel Alcohol noticeable. Best at 68 F. Over will increase ester and fusel alcohol notes. 7-10 fermentation. Serve-able within 2 weeks.
http://www.whitelabs.com/beer/audio/wlp005.mp3
Ideas for V4
- Longer Mash , 90 min. Temp swing will spend more time in lower 150's, upper 140's. More fermentable sugars = dryer finish. Full bodied porter with dry (non-sticky) finish would be tasty)
Changes from V3 to V3.1 (Gordon Strong suggestions)
- Crystal 60 up to 1 lb
- Brown down to .5 lb
- Infusion Mash at 151
- Ferment at 62, move it to 68 to finish, will make for a very clean profile
Changes from V2:
- Slightly expanded grain bill. Attempting to reduce some of the roasted-coffee qualities.
- Different hop profile to lower IBU's, balance porter more in favor of malt.
- Change over to Vanilla Extract for better vanilla flavor control
- Changing Cinnamon/Vanilla addition to Primary to increase presence
Changes from V1:
- Focused grain bill
- Removal of Roasted Barley in favor of Flaked Oats for less dryness, more silkiness
- Addition of Carapils for body
- Focused Hop bill - change to Northern Brewer for cleaner bittering
- Original Yeast blend was a limited offering. Change to British Ale Yeast WLP005
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Hopstand IPA (v3): Citra Amarillo
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American IPA
|
5.2 Gallons |
1.059 |
1.014 |
5.88 |
61.64 |
5.2 °L
|
5.6K |
4 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 7/8/2013 2:35 AM |
Notes: - Tasting notes: Color is perfect. Clarity (whirlfloc + gel) really helped. Lacing and head are spot on. The bittering could come up a tick (from 60 to 70 perhaps.) Amarillo feels pretty orang'y and almost mellow! Maybe try the same recipe but swap some of the Amarillo for Cascade or event Centennial (more aggressively citrus'y.) I think using two "aroma" hops isn't enough. Something heavy hitting like Simcoe, Centennial, etc is needed for the heavy, hoppy backbone...
Now to try Centennial instead of Citra and make the adjustments mentioned above: http://www.brewersfriend.com/homebrew/recipe/view/91377/hopstand-ipa-v4-centennial-amarillo |
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Naked Cat Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.051 |
1.015 |
4.83 |
35.42 |
40 °L
|
5.6K |
8 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 12/8/2012 11:25 PM |
| Notes: |
|
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Samuel Adams Winter Lager
|
Munich Dunkel
|
5 Gallons |
1.061 |
1.015 |
6.02 |
22.16 |
11.28 °L
|
5.6K |
4 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2013 9:42 PM |
| Notes: http://www.samueladams.com/craft-beers/winter-lager |
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Vedo Triplo
|
Belgian Tripel
|
23 Litres |
1.5 |
1.115 |
50.48 |
0.65 |
50 °L
|
5.6K |
0 |
|
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|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.5 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2015 10:35 PM |
| Notes: |
|
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SUPER HORNET 23L
|
Double IPA
|
23 Litres |
18.575 |
3.523 |
8.74 |
76.18 |
7.79 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 18.6 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2020 3:26 AM |
| Notes: |
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Anchorage Brewing CO's A Deal With The Devil Clone
|
American Barleywine
|
20 Litres |
1.166 |
1.02 |
19.15 |
31.17 |
16.23 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 75 |
Mash Thickness: 2.1 |
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: 1/9/2019 5:25 PM |
| Notes: |
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West Coast Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.047 |
1.008 |
5.12 |
49.66 |
7.7 °L
|
5.6K |
3 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2014 9:15 PM |
| Notes: |
|
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Gingerbread Porter
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.042 |
1.01 |
5.9 |
25.69 |
31.01 °L
|
5.6K |
1 |
|
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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: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2011 10:38 AM |
Notes: Ever since I tried the biscuity holiday flavors of Southern Tier Pumking a couple months ago, I've been considering doing my own take on a holiday spiced ale. However, I wanted mine to be served closer to Christmas time. That's how I got the idea for this Gingerbread Porter. Finally, with the help of a few good friends we made this specialty holiday porter last night while eating home-made pizzas and listening to Irish drinking songs. All in all, a pretty decent Wednesday night.
Gingerbread Porter:
Mash temperature: .5 Gallons @ 158 Fahrenheit / 45 minutes (.5 lbs patent and .5 lbs crystal malt)
Sparge temperature: .5 Gallons @ 170 Fahrenheit
Boil Volume: 3 Gallons for 1 hour (add wort to 2 gallons of water. Bring to a boil. Add 6.6 Dark LME, Malto-dextrin, Lactose, Molasses, Brown Sugar, and 1 oz of Kent Golding.)
15 minutes left of boil add 1 oz Hallertau
Add Ginger, Clove, and Cinnamon at flame out.
Add 2 Gallons of Water - bringing total Volume up to 5 Gallons
Cool to 69 Fahrenheit and Pitch Yeast (S 04) |
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Bakke Brygg Pale Ale 50 L
|
American Pale Ale
|
50 Litres |
1.053 |
1.011 |
5.55 |
37.36 |
6.16 °L
|
5.6K |
3 |
|
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| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 11/6/2013 12:10 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 28 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham |
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Hoppy Saison
|
Saison
|
6.5 Gallons |
1.059 |
1.009 |
6.58 |
135.81 |
4.43 °L
|
5.6K |
1 |
|
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| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2013 7:06 PM |
Notes: Use White Labs Saison 3. Pitch 400-450B cells (200-225 gms of slurry).
Whirlpool Hot for 15 mins, then let settle for 15 mins.
Start Vol = 7.9 gal (68F), 8.27 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal)
Ratio = 7.9/6.5 = 1.215
Gravity ~ 45 * 1.215 ~ 55
12 gms of citrus zest will equal around 500 ICUs, per Shaun Hill's metric.
http://embracethefunk.com/2012/05/14/icu-measurements-advice-from-hill-farmstead/ |
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E Champions Farmhouse Ale
|
Saison
|
5.5 Gallons |
1.059 |
1.012 |
6.18 |
22.89 |
5.01 °L
|
5.6K |
2 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
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: 2/9/2012 5:18 PM |
| Notes: Actual Yeast used is Wyeast 3726 Farmhouse Ale It was not available in the pull Down list. No starter used. Poured from slap pac |
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Vanilla Blonde Ale
|
Blonde Ale
|
17.5 Litres |
1.043 |
1.009 |
4.49 |
27.43 |
5.83 °L
|
5.6K |
5 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 53 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: Vanilla Inverted Suggar |
Priming Amount: 8g |
Creation
Date: 10/19/2015 3:02 PM |
| Notes: Utilizado 2 vials de levedura American Ale da Bio4 para fermentação. |
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Smoked Maple Amber Ale
|
American Amber Ale
|
5 Gallons |
1.064 |
1.011 |
6.93 |
18.76 |
14.99 °L
|
5.6K |
1 |
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Author:
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graeme.robinson@gmail.com
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2015 1:39 AM |
| Notes: Used tree sap instead of water! |
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Ichabod's Head Pumpkin Spice Ale
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.05 |
1.014 |
4.77 |
31.38 |
26.08 °L
|
5.6K |
3 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 8/19/2012 7:30 PM |
Notes: Spread 60 oz canned pumpkin on a cookie sheet and bake for 20-30 minutes @350*
Mash in @158* for 60min
Add 60 oz canned pumpkin @60min
Fly sparge @ 168*
Boil wort for 60min
Add 1oz Magnum hops @60min
Add 1oz Magnum hops @15min
Add 1 cp brown sugar @15min
Add 1 tsp Irish Moss @15min end of boil.
Spice schedule:
Add 1 oz Ginger Root @12min
Add 1/2 tsp Cloves, Crushed @5min
Add 1/2 tsp Nutmeg @5min
Add 1 tsp Allspice @5min
Add 1 tsp Cinnamon @5min
Add 2 tbsp Vanilla @5min
Primary for about 2wks
Secondary for 1-2wks
Force carb @20psi if kegging
4oz of corn sugar for bottle conditioning
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