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Rye Kvas Zhitny (Житный квас)
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No Profile Selected |
10 Litres |
1.01 |
1.002 |
0.95 |
0 |
32.76 °L
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1.1K |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
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: 12/26/2016 11:54 AM |
Notes: Kvas is an ancient refreshing bubbly drink, usually classified as "non-alcoholic".
It fits very well to any uncomfortably hot working environment - in the field, in the bakery, in the metallurgical factory.
Yeast:
Any yeast will fit. I used US-05 just because I have some leftovers. If no yeast is available - fresh bio grape will do the job. Grapes have some yeast on the skin. If no grape is available, 200g of yeast-free rye bread will be needed. In this case, natural rye yeast will come to play, it's like "lactobacillae", but acts slower, thus, more controllable.
Dosage:
Children - zero, however, some parents do increase dosage to up to 1L/day, if children are really helping out in the field or in the garden.
Adults - 10L/day. Some bakeries provide up to 5L/day, and set mandatory consumption to 1L/day.
Variations:
It's allowed to spoil the wort with any "lactobacillale". It will become even tastier, however, the better taste will last only 1-2 days, then you'll drain the vinegar to the sink. Children like that "acidy" type of kvas better than pure alcoholic one.
If you don't have access to Chocolate Rye malt, feel free to pick any rye malt, and bake it at 130C for 20-40 minutes. If no malt is available - please, use the rye flour.
Carbonization:
Carbonization is natural. That's why there is 100g sugar per 10L of drink. Feel free to replace it with 120g Honey, and you'll get "Honey Kvas".
Simplifications:
In some countries, Rye/Barley extract is available for the sale.
Bottling:
Please, avoid bottling. I ferment it in the bucket, and then we drink it straight from there. I pitch at 25C, and when primary fermentation is over, I add the sugar and put the bucket in the fridge. Next day the drink is cooled down to 10C and has some bubbles. That's sufficient. |
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Bohemian Whit/pill/kolsch
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No Profile Selected |
21 Litres |
1.064 |
1.015 |
6.47 |
25.77 |
7.77 °L
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1.1K |
0 |
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/27/2020 8:40 PM |
| Notes: |
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Micah Lantz's Recipe
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No Profile Selected |
5 Gallons |
1.046 |
1.012 |
4.45 |
46.3 |
9.78 °L
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1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 85 |
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: 3/7/2011 2:58 AM |
| Notes: |
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On A Clear Day You Can See Hazy IPA
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American IPA
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11 Gallons |
1.073 |
1.016 |
7.53 |
58.42 |
5.64 °L
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1.1K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 4/23/2018 10:52 PM |
Notes: Yeast Wyeast 1318 London Ale III
The Yeast Bay Hazy Days
GigaYeast GY054 (Vermont IPA)
White Labs WLP095 (Burlington Ale) yeast |
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BrewZilla IPA
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American IPA
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45 Litres |
1.068 |
1.016 |
6.73 |
72.22 |
10.08 °L
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1.1K |
0 |
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| Boil
Size: 52.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 63 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/15/2023 3:06 PM |
Notes: 21 liter-ish i båda hinkarna
Hink 1:
Jäst: Kveik
Torrhumle: 200g Strata
OG: 1.068
FG: 1.016
ABV: 6,7%
Hink 2:
Jäst: BRY-97
Torrhumle: 200g Cascade
OG: 1.068
FG: 1.016
ABV: 6,7%
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"Oblivion" Black IPA
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Specialty IPA: Black IPA
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6 Gallons |
1.057 |
1.011 |
6.05 |
102.83 |
50 °L
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1.1K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 5/26/2023 10:09 PM |
| Notes: |
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Imp Stout V2
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Imperial Stout
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50 Litres |
1.112 |
1.027 |
11.17 |
4.45 |
50 °L
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1.1K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.187 |
Efficiency: 78 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2021 9:26 AM |
| Notes: |
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Barleywine
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English Barleywine
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21 Litres |
1.116 |
1.024 |
11.99 |
73.64 |
39.14 °L
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1.1K |
1 |
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| Boil
Size: 32.75 Litres |
Boil Time: 150 |
Boil Gravity: 1.074 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2021 10:13 AM |
| Notes: |
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Rich's Smoked Porter
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Specialty Smoked Beer
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15 Gallons |
1.061 |
1.016 |
6 |
25.79 |
17.61 °L
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1.1K |
0 |
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| Boil
Size: 16.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2021 6:35 PM |
Notes: Special Instructions / Notes:
Pitched Wyeast 1318 London Ale III Slurry (5 G), and WLP025 Southwold (10 G)
Was done as a concentrated boil (13 Gallons) and diluted to strength.
Plan is currently that we will secondary the beers on top of oak for 3 weeks. The 1318 Batch by Rich will be racked onto French Oak Beans soaked in Scotch Ruby Port and Vodka. The WLP025 Batch by Drew will be racked onto Oregon Oak Beans soaked in Sherry and Vodka. The soaking process protects against infection and adds character to the beer. |
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Horndean Special Beer - HSB
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Best Bitter
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23 Litres |
1.047 |
1.009 |
4.96 |
34.26 |
13.25 °L
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1.1K |
0 |
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 1.2 g |
Creation
Date: 6/5/2021 11:16 AM |
| Notes: |
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Tripel Karmeliet Clone
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Belgian Tripel
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5 Litres |
1.077 |
1.015 |
8.14 |
25.77 |
4.21 °L
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1.1K |
1 |
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| Boil
Size: 7 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 28 ° C |
Priming Method: sucrose |
Priming Amount: 18.5 g |
Creation
Date: 8/8/2020 8:20 PM |
Notes: Yeast: I used a 2nd generation strain (self cultured), with a starter at ~30 degrees C, with stir plate over three days. This high gravity recipe requires a robust starter (earlier attempts had very poor attenuation).
Flavour is very close but hops could be experimented with to get a closer match in dryness / bitterness.
Very small amount of orange peel is needed (one three cm strip for 5L batch) - result is distinctly citrusy.
Used a batch sparge using a sieve and a repeated lauter step.
Flavour develops over months - I wait at least two months to taste. |
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Hoegaarden
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Belgian Pale Ale
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5.5 Gallons |
1.023 |
1.005 |
2.25 |
22.73 |
3.52 °L
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1.1K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 5.3 oz |
Creation
Date: 3/31/2019 7:35 PM |
| Notes: |
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Milkshake IPA
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Specialty Fruit Beer
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13 Litres |
17.079 |
6.724 |
5.71 |
54.94 |
4.43 °L
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1.1K |
0 |
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| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 12.5 |
Efficiency: 64 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2018 2:38 PM |
| Notes: |
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Flemish Red Ale (23B)
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Flanders Red Ale
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5.5 Gallons |
1.057 |
1.017 |
5.31 |
10.51 |
11 °L
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1.1K |
0 |
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Author:
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mschneidt
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose Tablets |
Priming Amount: Low |
Creation
Date: 1/16/2018 2:02 PM |
Notes: 1. After Primary fermentation is complete add champagne yeast to bring down the final gravity to as close to 1.002 as possible.
2. Rack to secondary, add the Roeselare yeast for 6 months and add 2 oz. of oak cubes in a nylon bag, to be removed after 60 days.
3. After 6 months of aging, add 6 lbs. of sour cherry puree for an additional 2-6 months.
4. This can be used as the "aged" beer to be blended with a younger batch.
5. Package in 750 ml. bottles using dextrose tablets. May need the help of bottling yeast (CBC-1). |
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Cross Bearer Black Knight Stout
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American Stout
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25 Litres |
1.063 |
1.011 |
6.8 |
73.35 |
40 °L
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1.1K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 66 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2017 10:09 PM |
| Notes: |
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Jeebus Juice
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Winter Seasonal Beer
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10 Litres |
1.083 |
1.021 |
8.2 |
44.05 |
50 °L
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1.1K |
1 |
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 65 |
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: 12/11/2016 2:23 PM |
| Notes: |
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Brux-like Trois IPA
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American IPA
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5.25 Gallons |
1.079 |
1.012 |
8.86 |
78.28 |
4.52 °L
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1.1K |
1 |
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| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 85 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2016 12:24 AM |
| Notes: |
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Fresh Squeezed IPA Clone
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American IPA
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5.4 Gallons |
1.062 |
1.013 |
6.44 |
71.03 |
9.13 °L
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1.1K |
0 |
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| Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2016 5:29 PM |
| Notes: |
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Tempe Closet Peach Slam
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Double IPA
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5.5 Gallons |
24.69 |
6.886 |
10.1 |
165.36 |
8.91 °L
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1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 15.6 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 3:22 PM |
| Notes: |
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Scottish Heavy
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Scottish Heavy
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5.5 Gallons |
1.039 |
1.009 |
3.93 |
17.12 |
14.21 °L
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1.1K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2015 3:37 PM |
| Notes: |
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