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PostPosted: Mon Jun 11, 2018 8:04 am 
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Joined: Thu Apr 30, 2015 7:40 am
Posts: 466
Both of those sound amazing, Damian! :beer2

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Josh Wuertz • 2018 OVHA President


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PostPosted: Mon Jun 11, 2018 10:52 am 
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Joined: Thu Apr 30, 2015 7:40 am
Posts: 466
Maibock

Code:
Grain:
10# Weyermann Pilsner
5# Light Munich

Water:
1 tsp Calcium Chloride
1 tsp Gypsum

Hops:
1 oz Mt Hood (5.5 AA) 60'
1 oz German Spalt (2.2 AA) 60'

Yeast:
Harvested Saflager s189 from my German Pilsner and also racked it to secondary to lager


Maibock is currently bubbling away at 51°F :beer10

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PostPosted: Wed Jun 20, 2018 1:16 pm 
Boilover Master

Joined: Mon May 14, 2018 6:57 pm
Posts: 1
Location: Knottsville, Ky
Smoked RyePA

5 Gallons
OG 1.054
IBU 57
SRM 10

Grains:
7.5 lbs Briess 2-Row Brewers Malt
2.0 lbs Briess Cherrywood Smoked Malt
2.5 lbs Briess Rye
0.5 lbs Briess Caramel 80L

Hops:
1.0 oz Magnum (13.2% AA) 60 min
0.5 oz Cascade (6.3% AA) 30 min
0.5 oz Cascade (6.3% AA) 15 min

Yeast:
White Labs 001 California Ale

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Following Directions is optional


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PostPosted: Sat Jun 23, 2018 3:27 pm 
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Joined: Wed Mar 07, 2007 7:18 pm
Posts: 1757
Location: Dark Side of the Moon
A couple of my winter beers are nicely bubbling away.

English Barleywine C03

Recipe
--------------------------
Boil Size: 10.5 gal
Post Boil Volume: 7.0 gal
Batch Size: 6.50 gal
OG: 1.110 SG
Color: 29. SRM
IBU: 49.3 IBUs
Boil Time: 120 Minutes
Est FG 1.021
Est ABV 12.0% :shock:

Ingredients:
------------
10 lbs Maris Otter (Warminster)
10 lbs Vienna Malt (Weyermann)
3 lbs Caramel Malt - 60L
2 lbs Amber (Crisp)
1 1/2 lbs Carapils 6-Row
1 1/2 lbs Dark Wheat Malt
1 1/4 lbs Victory Malt
1 lbs Amber (Crisp)
3/4 lbs Caramel Malt - 120L
1/2 lbs Melanoidin
1 lbs Brown Sugar Boil 60 min
1.10 oz Columbus (Tomahawk) [14.20 %] - Boil 60.0 min
0.75 oz East Kent Goldings (EKG) [5.70 %] - Boil 45.0 mi
0.50 oz Fuggle [4.20 %] - Boil 30.0 min
1.00 oz East Kent Goldings (EKG) [5.70 %] - Boil 5.0 min

200ml English Ale yeast, repitched from slurry

Mash 152.0 F 90 min
================


OLD Ale C02-B

Recipe
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.5 gal
Batch Size: 5.50 gal
Kegging Volume: 5.0 gal
OG: 1.079 SG
Color: 28.5 SRM
IBU: 47.7 IBUs
Boil Time: 70 Minutes
ABV 8.8% :o

Ingredients:
------------

14 lbs Maris Otter (Warminster)
3/4 lbs Golden Naked Oats
1/2 lbs Caramel Malt - 80L 6-Row
1/2 lbs Munich (Dingemans)
1/4 lbs Chocolate Malt (Simpsons)
1 lbs Dark Candi Sugar - Boil 60 min
1.25 oz Target [11.00 %] - Boil 60.0 min
1.25 oz Fuggle [4.50 %] - Boil 10.0 min
1.25 oz Fuggle [4.50 %] - Boil 0.0 min
2.0 pkg Danstar Nottingham

Mash 155.0 F 60 min

Sparge: Fly sparge

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Don Heisler

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Brewers make wort, yeast make beer, God is good.


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PostPosted: Mon Jul 09, 2018 6:39 am 
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Joined: Fri Apr 27, 2012 8:48 pm
Posts: 573
Location: Boonville, IN
ISSB (Imperial Stout Starter Beer)

Style: American Dark Mild
Type: All Grain Calories: 128
Rating: 0.0 Boil Size: 7.00 Gal
IBU's: 19.53 Batch Size: 5.25 Gal
Color: 20.7 SRM Boil Time: 75 minutes
Preboil OG: 1.032
Estimated Actual
Brew Date: - 07/08/2018
OG: 1.042 1.044
FG: 1.011 1.011
ABV: 4.1% 4.3%
Efficiency: 70 % 75 %
Serve Date: 07/24/2018 / /

Fermentation Steps
Name Days / Temp Estimated Actual
Primary 14 days @ 68.0°F 07/08/2018 07/08/2018
Cold Crash 2 days @ 34.0°F 07/22/2018 -

Grains & Adjuncts
Amount Percentage Name Time Gravity
7.00 lbs 75.68 % Rahr 2-Row 60 mins 1.035
1.00 lbs 10.81 % Oats, Flaked 60 mins 1.037
6.00 ozs 4.05 % Briess Caramel 60L 60 mins 1.034
6.00 ozs 4.05 % Chocolate Malt 60 mins 1.028
4.00 ozs 2.70 % Roasted Barley 60 mins 1.025
4.00 ozs 2.70 % Briess Carapils 60 mins 1.034

Hops
Amount IBU's Name Time AA %
0.50 ozs 16.44 US Saaz 60 mins 8.50
0.25 ozs 2.45 Williamette 30 mins 3.30
0.25 ozs 0.64 Williamette 5 mins 3.30

Yeasts
Amount Name Laboratory / ID
1.0 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
3.60 g Gypsum 00 mins Mash
0.10 g Salt 00 mins Mash
3.20 g Calcium Chloride 00 mins Mash
3.20 ml Lactic Acid 00 mins Mash

Notes
8 gal RO water with additions as listed (BIAB)
Mash in at 158-159 for mash temp of 152-153 for 1 hour.
Boil 15 min before adding first hop addition (Total of 75 min boil)

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PostPosted: Mon Jul 09, 2018 7:48 pm 
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Joined: Sat Dec 31, 2005 8:12 am
Posts: 540
Location: Evansville, IN
Mead and Flanders Red

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John Dippel

Barley, water, yeast & hops. The things dreams are made of!!
Carpe cerevisi!


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