|
Belgian Wit 2.0
|
Witbier
|
5.5 Gallons |
1.05 |
1.012 |
5.04 |
17.91 |
3.93 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2015 1:16 PM |
| Notes: Starter 2 pints water .5 cup Pilsen DME. 24 hrs before pitching |
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|
Bière De L'été (As Brewed)
|
Saison
|
6 Gallons |
1.039 |
1.002 |
4.83 |
40.57 |
2.81 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.019 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 4:01 AM |
Notes: 4/25/15: Started 2 liter starter of Wyeast 3711 and a 3 stage starter of WLP644 to be split between the European and American hopped saisons.
5/3/15: Brew day. Added too much water and ended up undershooting the target gravity by .004. This was just as well, as the hop pellets and trub absorbed almost a gallon. It ended up being even less of an issue than I thought, since the melange of yeasts was a monster, reaching 92% apparent attenuation.
5/9/15: Raised the temperature to 72ºF.
5/25/15: Added dry hops late at night.
5/28/15: Bottled with table sugar for 2.4 volumes of CO2. Final gravity 1.002, 4.8% abv.
6/15/15: First tasting. Hazy, straw colored with a soft white head. Fantastic aromas of sauvignon blanc, peaches, pepper, clove, tropical fruit, and a hint of funk. Taste is more of the same, with a small amount of resiny stickiness from the hops. By far the best beer that I've ever brewed. |
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Summer Love Oranges N Cream Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.052 |
1.011 |
5.46 |
28.61 |
3.73 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2016 6:38 PM |
Notes: -Add frozen freshly squeezed orange juice to cooling wort (25 ounces)
-Add 8 Vanilla Beans to Primary - approx 3-4 days to taste
- Removed vanilla beans, transferred to secondary and added 2.5 ounces of orange zest - dry hop for another 2 days
- keg
Note: Keep fresh orange peel frozen before adding to boil
Added 15.5 ounces of juice @ 85 F
Added 8.9 ounces of juice @ 71 F
Forgot to add whirlfloc
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Chroma - DDH DIPA
|
Double IPA
|
15 Litres |
1.074 |
1.014 |
7.92 |
62.66 |
8.09 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 19.92 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.49 bar |
Creation
Date: 3/2/2023 6:06 PM |
Notes: Color is a nice deep orange blossom honey color, a really nice subtle haze and a snow white foam with medium head retention.
Aroma is a really strong, sweet, exotic mix of mango, papaya, candied clementine peels and a nice grapefruit in the background, no obvious, full-frontal citrus anywhere.
Flavor is really rich in those things you already had in the aroma, nice balanced bitterness, not too obvious on the tongue, a caramelly sweetness and a nice full body, really creamy in the mouth, carbonation is spot on. Then the exotic fruits, due to the body really juicy, mixed with a slight dank, grassy tone and nice piney hints in the background. But the ethanol-warmth really starts to come through after a couple of sips and reminds you of the 8.8% ABV. |
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Modern English IPA (Zappa & Mosaic) - Dai Kide
|
English IPA
|
13 Litres |
1.05 |
1.01 |
5.14 |
41.95 |
9.49 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 30 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 54 g |
Creation
Date: 8/22/2021 7:09 AM |
| Notes: |
|
|
Günter!
|
Kölsch
|
7 Gallons |
1.05 |
1.011 |
5.11 |
22.42 |
3.5 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 8.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2019 4:35 PM |
| Notes: |
|
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Black Forest Stout
|
American Stout
|
19 Litres |
1.068 |
1.019 |
6.44 |
34.2 |
41.47 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 9/14/2018 9:31 AM |
| Notes: http://moondogbrewing.com.au/beers/cake-hole/ |
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Bohemian Dark Lager
|
Czech Dark Lager
|
11 Litres |
1.045 |
1.008 |
4.93 |
37.28 |
37.27 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 11.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.043 |
Efficiency: 25 |
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: 6/24/2018 6:55 PM |
| Notes: |
|
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The Deep State Mint Common
|
Kentucky Common
|
5 Gallons |
1.053 |
1.012 |
5.28 |
27.72 |
19.77 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: Keg |
Priming Amount: 12 psi |
Creation
Date: 4/2/2018 9:08 PM |
Notes: https://www.bjcp.org/docs/NHC2014-kycommon-handout.pdf
Making for EXPERIMENT SPRING 2018
8/5 first attempt used this hop series; 1. Centennial 0.5 oz, mosaic 1 oz. @10 min remain, mosaic 1 oz. whirlpool 30 min, mosaic 1.5 oz dry hop right after Krausen falls 7 days. Real IBU closer to 60. Attempting to get heavier citrus aroma through dry hop, first attempt. |
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SMaSH APA
|
British Golden Ale
|
24 Litres |
11.809 |
2.437 |
4.99 |
40.09 |
5.25 °L
|
1.5K |
0 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 10.9 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2017 5:37 PM |
| Notes: 1st run of this recipe was Azacca, but should work well for any hop - even high AA since most of the additions are in the dry hop. |
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Honey Saison
|
Saison
|
44 Litres |
1.046 |
1.008 |
5 |
21.14 |
2.79 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2017 5:28 AM |
| Notes: |
|
|
Diane's Apple Pie
|
Common Cider
|
5 Gallons |
1.059 |
1.013 |
6.02 |
0 |
3.17 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.059 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 5:17 PM |
Notes: 5lbs of Apple Juice is actually 5 gallons.
Haven't made this yet, just something I am experimenting with.
Planning on backsweetening with more apple juice and brown sugar and making a tea with the spices before adding to the keg. |
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Uppity IPA
|
Imperial IPA
|
5 Gallons |
1.094 |
1.027 |
8.73 |
103.71 |
14.93 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 40 |
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: 3/30/2013 10:54 PM |
| Notes: |
|
|
Brian's Bee's Lager
|
International Pale Lager
|
5 Gallons |
1.049 |
1.014 |
4.61 |
24.1 |
3.13 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2015 12:44 AM |
Notes: - Aerate wort for 10' with aeration stone and air pumptch yeast below 85 deg
- Pitch yeast at 70 and cool to 52
- Ferment at 52 deg
- Re-rack and keep at 52 deg
- Close to or at F.G. conduct Dycetyl rest
Slowly bring up to 67 deg over 3+ days. Hold for 48-60 hours.
- Slow crash to 32 deg
- Keep at 35 deg for at least 30 days.
Actual F.G. = 1.0207 so 4.73 very clear and the color seems right on.
**All temperature changes should be less than 10 degrees per day!**
This beer worked really well. Clear, crisp, slight honey flavor picked up by most tasters. Some tasters picked up the grapefruit in the hops. Well received!
O.G. Reading was 13.8 BRIX at 75 Deg (1.053)
F.G Reading = |
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Citra/Mosaic IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.013 |
7.03 |
82.42 |
5.03 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2015 2:59 PM |
| Notes: |
|
|
Chocolate Stout (with Cocoa)
|
Dry Stout
|
25 Litres |
1.049 |
1.015 |
4.52 |
25.68 |
35.65 °L
|
1.5K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.012 |
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: 9/6/2015 3:17 AM |
Notes: A fairly low hopped, smooth stout.
Pure cocoa powder adds some bitterness that is not measured in the stated IBU.
Friends that really don't like normal stout very much enjoyed my previous version of this due to it's low bitterness and smooth texture. The amount of cocoa used only adds very subtle flavours - do not expect it to taste like dairy milk. |
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Black Widow Kolsch
|
Kölsch
|
12 Gallons |
1.047 |
1.009 |
4.98 |
25.27 |
2.94 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2015 12:22 AM |
| Notes: |
|
|
West Coast IPA
|
Imperial IPA
|
5 Gallons |
1.082 |
1.015 |
8.67 |
105.49 |
8.34 °L
|
1.5K |
0 |
|
|
Author:
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Ranch Dog
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 5:00 PM |
| Notes: Dry hopping done in two stages - Citra and Cascade for first three days, then taken out and Chinook and Centennial for next three days. |
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Mac And Jacks Clone
|
American Amber Ale
|
11 Gallons |
1.057 |
1.015 |
5.54 |
27.92 |
14.22 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 7/3/2014 1:18 PM |
| Notes: |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.055 |
1.015 |
5.31 |
30.44 |
25.64 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2013 1:54 PM |
| Notes: |
|
|
|
|