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Sunny D-Lite Session IPA
|
American IPA
|
5.5 Gallons |
1.048 |
1.013 |
4.61 |
59.21 |
5.55 °L
|
5.6K |
7 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2015 6:42 PM |
| Notes: First dry hop removed when second dry hop is added. |
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Grapefruit Shandy
|
American IPA
|
5 Gallons |
1.072 |
1.02 |
6.78 |
69.45 |
10.21 °L
|
5.6K |
1 |
|
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2016 9:59 PM |
| Notes: Add Grapefruit juice at 2:1 ratio (beer:juice) |
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Proper Job 24L
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English IPA
|
24 Litres |
1.055 |
1.012 |
5.71 |
55.57 |
11.42 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Table Sugar |
Priming Amount: 130 |
Creation
Date: 2/20/2018 1:38 PM |
| Notes: |
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Maris Otter IPA
|
American IPA
|
21 Litres |
1.063 |
1.013 |
6.61 |
55 |
6.71 °L
|
5.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2015 3:00 AM |
| Notes: |
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Rothaus Tannenzaepfle Clone
|
German Pils
|
5.5 Gallons |
1.052 |
1.014 |
5.1 |
32.11 |
4.08 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: sucrose |
Priming Amount: 4.5 oz |
Creation
Date: 2/8/2021 8:22 PM |
Notes: Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol. |
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BOHEMIAN PILSNER
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Bohemian Pilsener
|
21 Litres |
1.059 |
1.009 |
6.45 |
16.38 |
5.28 °L
|
5.6K |
1 |
|
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|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 6:07 PM |
Notes: 15 LITROS MOSTURA
20 LITROS LAVAGEM - 76ºC
1 tablete de whirlfloc (15 mins)
* OBS: FAZER BOA RECIRCULAÇÃO E UMA BOA LAVAGEM PARA LIMPAR BEM A CERVEJA.
* FERMENTAÇÃO - 02 SAQUINHO S-23
12ºC POR VOLTA DE 8 dias e mais 16ºC por 3 dias - PARA REDUZIR
DIACETIL -
* MATURAÇÃO: 0ºC - 15 DIAS
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Technical K.O. (Rusty Rex)
|
American Amber Ale
|
14.75 Litres |
1.054 |
1.013 |
5.36 |
35.15 |
12.68 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 9:01 PM |
Notes: From Ottó Kelemens Rusty Rex pad, with a sligthly less water to start with. Actually by accident, but also was meant to. Thus finished at a little higher OG and therefore higher ABV
OG: 1.054
FG: 1.013
ABV(exact): 5.52v%
Brewing day (with a slight headache): 1st Jan 2017;
Bottling day: 20th Jan 2017;
carbonated with 5g/14,75l =73g white sugar for 2 weeks at 23-24°C;
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ANZAC Biscuit Ale
|
American Amber Ale
|
21 Litres |
1.052 |
1.011 |
5.35 |
33.49 |
9.21 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 1:23 AM |
| Notes: |
|
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Belgian Pale Ale
|
Belgian Pale Ale
|
45 Litres |
1.051 |
1.011 |
5.24 |
30.54 |
13.16 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 8:20 PM |
| Notes: |
|
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Albino Squid Assassin Clone
|
Specialty IPA: Rye IPA
|
17.35 Litres |
1.071 |
1.012 |
7.79 |
91.53 |
22.15 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 29.12 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 162.98 |
Creation
Date: 3/26/2016 5:23 PM |
| Notes: |
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Tripel La Trappe Clone
|
Belgian Tripel
|
22 Litres |
1.081 |
1.013 |
8.93 |
23.53 |
5.51 °L
|
5.6K |
2 |
|
|
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| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2018 9:33 AM |
| Notes: |
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Citra Kanin NEIPA
|
American IPA
|
53 Litres |
1.058 |
1.01 |
6.37 |
57.79 |
4.25 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2017 10:22 AM |
Notes: 13.09.
GK1: 18l Wyeast 1318 oransje korker
GK2: 17l WLP 013 gul korker
GK: 17l US-04 svarte korker
Bottled: 27.09.17. Karboneringsdrops. FG 1010. Abv: 6,5%
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American Amber Ale
|
American Amber Ale
|
22 Litres |
12.783 |
2.2 |
5.65 |
33.46 |
11.24 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 10 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2017 8:44 AM |
| Notes: |
|
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Pussy Galore [Hibiscus Ale]
|
Blonde Ale
|
2.5 Gallons |
1.048 |
1.011 |
4.85 |
35.4 |
3.93 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/8/2019 2:54 AM |
| Notes: Dry, very floral. Hibiscus overpowers the hops, next time I would dial back the amount used. Dried flowers also dropped the pH a bit, wants to be a funky sour but isn't. |
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El Hefe
|
Weizen/Weissbier
|
25 Litres |
1.047 |
1.012 |
4.61 |
12.89 |
3.1 °L
|
5.6K |
4 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 62 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 4/21/2012 4:37 PM |
| Notes: Grated grapefruit and mandarin peels, added it to about a liter of water. Added the fruit meat. Made a puré of the fruit and heated it to 60C, took it off the stove and let it sit until cool. Added the puré to the fermentor along with the cooled wort. |
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Steroid Stout
|
Imperial Stout
|
5.5 Gallons |
1.142 |
1.03 |
14.61 |
57.57 |
50 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.111 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/22/2013 6:33 AM |
| Notes: 1 Gallon two step yeast starter, 1 minute O2, Dextrose added as simple sugar at high krausen, |
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Eggnog Stout 23L
|
Dry Stout
|
23 Litres |
1.055 |
1.013 |
5.68 |
37.23 |
34.07 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2019 4:14 AM |
| Notes: Spiced with Vanilla, Nutmeg & Cinnamon |
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Hard Cider
|
Common Cider
|
5 Gallons |
1.046 |
1.012 |
4.54 |
0 |
9.3 °L
|
5.6K |
4 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.046 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2014 10:06 PM |
Notes: OG: 1.046
FG: 1.016
ABV: 3.94%
Conversions:
576 ounces of cider = 4.5 gallons
72 ounces of concentrate = 6 12-ounce cans
Instructions:
1. Thaw the 6 cans of apple juice concentrate and pour into sanitized fermenter.
2. Pour in the 4.5 gallons of cider. *Unpasteurized and without preservatives is preferred, but if unavailable, yeast nutrient can be added to overcome the preservatives.*
3. Add yeast.
4. Let ferment until bubbling stops (approx. 2-3 weeks).
5. Fill a secondary bottling bucket with 6 MORE cans of thawed apple juice concentrate. This will act as your priming sugar, as well as extra flavoring. (I only added 5 cans to my batch because of a shopping error)
6. Rack fermented cider into bottling bucket, leaving the majority of sediment behind. Let sit overnight at room temperature.
7. Bottle. After several days, test a bottle to check carbonation levels. Refrigerate when ready.
As with all my recipes, I welcome comments, suggestions, and questions. |
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Chocolate + Vanilla Porter
|
American Porter
|
6 Gallons |
1.057 |
1.012 |
5.92 |
27.8 |
39.92 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.052 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 73 ° F |
Priming Method: sucrose |
Priming Amount: 6.1 oz |
Creation
Date: 12/5/2016 7:37 PM |
| Notes: Dark beer for the winter. Adding Vanilla bean to mash with cacao powder, and vanilla bean into primary. |
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Būtybė
|
Belgian Dark Strong Ale
|
13 Litres |
1.089 |
1.012 |
10.16 |
38.39 |
17.63 °L
|
5.6K |
2 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2013 3:12 PM |
Notes: Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.
I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).
Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.
Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.
Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle. |
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