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Мазай 1
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Old Ale
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45 Litres |
1.069 |
1.017 |
6.8 |
50 |
8.73 °L
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1.3K |
0 |
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| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 68 |
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: 9/9/2016 8:06 AM |
| Notes: |
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Premium Lager
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American Lager
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50 Litres |
1.049 |
1.007 |
5.48 |
21.27 |
4.13 °L
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1.3K |
0 |
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| Boil
Size: 60.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 3/21/2022 6:36 AM |
Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager
NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing. |
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Spelt Lager
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Munich Helles
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5.5 Gallons |
1.044 |
1.01 |
4.49 |
25.86 |
5.75 °L
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1.3K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/22/2021 12:44 AM |
| Notes: |
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R008/2020 IRISH RED ALE KILLARNEY
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Irish Red Ale
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16 Litres |
1.046 |
1.011 |
4.6 |
23.69 |
12.71 °L
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1.3K |
0 |
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 88.9 g |
Creation
Date: 4/17/2020 3:26 PM |
| Notes: |
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Uncle Jesse Simple Sour Mash Clone
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No Profile Selected |
7 Gallons |
1.151 |
1.015 |
17.87 |
0 |
10.32 °L
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1.3K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.353 |
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: 4/4/2020 12:36 AM |
Notes: refreshed corn bed 12 cups out, 12 cups fresh in 3/29
pitched originally 3/29 with 2.3 gal backset gen 1
added second stage of sugars and 21% turbo yeast from Alaska 4/3/20 530 pm
temp controller to 73 F |
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Tropical Stout
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Tropical Stout
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5 Gallons |
1.074 |
1.016 |
7.73 |
44.34 |
38.91 °L
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1.3K |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2020 7:05 PM |
| Notes: |
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76 Lervig Rye IPA
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Specialty IPA: Rye IPA
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21 Litres |
1.081 |
1.015 |
8.62 |
105.29 |
21.7 °L
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1.3K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 11/24/2017 10:10 PM |
| Notes: |
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Chili/Chocolate Amber Ale
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American Amber Ale
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5.5 Gallons |
1.054 |
1.011 |
5.66 |
32.19 |
10.85 °L
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1.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 9/11/2017 7:59 PM |
Notes: Dry hop after 3 days primary or just before FG is reached.
Use Cocoa/vodka infusion or Nibs soaked in vodka to to enhance chocolate flavor by adding to secondary. Consider Chocolate flavor extract for greater control.
Make infusion/extract of Vodka and chilis and use a few drops at a time prior to bottling to find the level of spice that appeals.
If you can find U.K. Phoenix hops add at 2 minutes to keep bitterness in check. If you have to substitute, use Willamette at 5 minutes.
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Marko's American Cream Ale
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American Pale Ale
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23 Litres |
1.048 |
1.012 |
4.74 |
67.18 |
6.93 °L
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1.3K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2017 11:40 AM |
| Notes: Pretty simple American Ale. This is a work in progress and it's currently on the third batch, just tweaking it a bit to get it just how I like it. And I really do. Dry hop for just a couple of days somewhere cool if poss, in secondary just before kegging or bottling. |
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Oatmeal Stout (221)
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Oatmeal Stout
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23 Litres |
1.053 |
1.017 |
4.73 |
24.26 |
37.23 °L
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1.3K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2017 12:09 AM |
| Notes: |
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Pale Ale
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California Common Beer
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6 Gallons |
1.051 |
1.013 |
4.96 |
30.2 |
7 °L
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1.3K |
1 |
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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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2013 5:24 PM |
| Notes: |
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NEIPA
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American IPA
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11 Gallons |
1.061 |
1.016 |
6.01 |
42.53 |
7.25 °L
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1.3K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2016 4:53 PM |
| Notes: |
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BOB (Black On Black) 377 5%
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American IPA
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162 Gallons |
1.061 |
1.015 |
6.03 |
78.96 |
29.73 °L
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1.3K |
0 |
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| Boil
Size: 164 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 1:26 PM |
| Notes: |
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Rob's Doppelbock
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Doppelbock
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5.5 Gallons |
1.089 |
1.021 |
8.95 |
27.59 |
15.96 °L
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1.3K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 46 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 11:00 PM |
| Notes: |
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Beautiful Shambles
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American IPA
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1000 Litres |
1.066 |
1.016 |
6.48 |
52.81 |
11.95 °L
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1.3K |
0 |
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| Boil
Size: 1050 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 10/13/2015 1:08 PM |
| Notes: |
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Skydog Peach IPA
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American IPA
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5 Gallons |
1.073 |
1.019 |
7.13 |
63.51 |
8.06 °L
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1.3K |
2 |
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| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/7/2015 6:27 PM |
| Notes: |
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Cherry Witty
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Witbier
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5 Gallons |
1.05 |
1.012 |
4.93 |
20.07 |
3.29 °L
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1.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2015 8:16 PM |
| Notes: |
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Rapture Red
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Irish Red Ale
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6 Gallons |
1.057 |
1.016 |
5.33 |
21.74 |
17.49 °L
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1.3K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 3:55 AM |
| Notes: |
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Belgian Poorter
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Belgian Specialty Ale
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5.5 Gallons |
1.06 |
1.017 |
5.6 |
50.1 |
33.7 °L
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1.3K |
0 |
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| Boil
Size: 6.57055 Gallons |
Boil Time: 60 |
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: 3/3/2011 4:59 PM |
| Notes: |
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The Ronald Wheat-sley
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Witbier
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5.5 Gallons |
1.053 |
1.014 |
5.15 |
16.04 |
7.7 °L
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1.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2014 10:05 PM |
| Notes: For orange peels, just grate 2. Whatever weight comes out is correct. Ginger is also fresh grated. When adding to the secondary, mix in a light water solution. Bring to boil, then quickly remove from heat. Let sit until room temp, then add to fermenter. It came out pretty ginger-y, which is what I was trying for, but it might be best to scale back next time. |
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