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Awesome Recipe
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No Profile Selected |
15 Litres |
1 |
1 |
0.01 |
0 |
0.55 °L
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111 |
0 |
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| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 75 |
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: 3/9/2025 5:11 PM |
| Notes: |
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Ninobrew2
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No Profile Selected |
8 Litres |
1.062 |
1.016 |
6.15 |
0 |
6.2 °L
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111 |
0 |
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| Boil
Size: 13.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2025 11:59 AM |
| Notes: |
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Celtic Milk
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Sweet Stout
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5.5 Gallons |
1.081 |
1.026 |
7.23 |
0 |
43.31 °L
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111 |
0 |
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Author:
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The Kilted Brewer
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2025 4:47 PM |
| Notes: |
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[41] Belgium Witbier
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Witbier
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17 Litres |
1.043 |
1.009 |
4.4 |
10.7 |
3.72 °L
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111 |
0 |
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Author:
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David Russell
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| Boil
Size: 23.12 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2025 10:51 AM |
Notes: BREWGR NOTES
Rate: 8/10
Malt Miller Kit
ABV: 4.5%
Yeast: WLP400 Belgium Witbier
Attenuation: 74-78%
My attenuation: 76%
Aroma: Herbal, phenolic and tart
Do differently: No. Perfect balance of 4 ingredients.
Recipe: OG: 1048 FG: 1010 ABV: 5%
Achieved: OG: 1043 FG: 1013 ABV: 4.5%
Notes:
- Kettle clogged with powder after mash.
Do again: Yes. |
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Low Alcohol Lager
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No Profile Selected |
23 Litres |
1.012 |
1.003 |
1.18 |
5.61 |
3.28 °L
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111 |
0 |
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| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.01 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2025 11:24 AM |
| Notes: |
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AltBruleus R&D Wort 1
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Saison
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9 Gallons |
1.044 |
1.007 |
4.92 |
21.47 |
4.01 °L
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110 |
0 |
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2026 6:18 PM |
| Notes: |
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American Kviek Lager Receita 3
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American Lager
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10 Litres |
1.054 |
1.01 |
5.84 |
10.21 |
2.61 °L
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110 |
1 |
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| Boil
Size: 15.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2026 2:47 PM |
| Notes: |
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Raincouver
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American Stout
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23 Litres |
1.064 |
1.015 |
6.52 |
46.21 |
50 °L
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110 |
0 |
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| Boil
Size: 30.27 Litres |
Boil Time: 75 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2026 11:42 PM |
| Notes: |
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West Coast IPA
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American IPA
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17 Litres |
1.065 |
1.01 |
7.33 |
71.43 |
7.33 °L
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110 |
0 |
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| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2026 6:42 AM |
| Notes: |
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SE Asian Lager
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International Amber Lager
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22 Litres |
1.055 |
1.009 |
6.05 |
20.88 |
5.84 °L
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110 |
0 |
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2025 11:26 PM |
| Notes: |
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[33] Wells Bombadier
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Best Bitter
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17 Litres |
1.054 |
1.015 |
5.06 |
43.76 |
20.6 °L
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110 |
0 |
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Author:
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David Russell
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| Boil
Size: 23.33 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2025 12:08 PM |
Notes: BREWGR NOTES
FIRST BREW WITH NEW WATER TREATMENT (LESS CAMPDEN) couldn’t taste difference.
Rate: 8/10
ABV: 5%
Yeast attenuation: 63-70%
My attenuation: 69%
Recipe: OG: 1051 FG: 1012 ABV: 5.2%
Achieved: OG: 1054 FG: 1016 ABV: 5%
Notes: Yeast suggestions: 1st - WLP 006 Bedford Ale or 2nd - WLP 002 English ale or WYEAST 1968 London ESB
Added 150g Belgium candy rock sugar, as fed up with going under OG.
Poured wert into fermenter straight from tap (no tube) for first time. To introduce more O2.
Ridiculously too carbonated.
Do again: Yes. But maybe less crystal? |
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Quintrell Golden IPA
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English IPA
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22 Litres |
1.048 |
1.011 |
4.89 |
51.88 |
5.05 °L
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110 |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2025 3:59 PM |
| Notes: |
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Posh
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British Strong Ale
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17 Litres |
1.063 |
1.021 |
5.52 |
35.48 |
18.81 °L
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110 |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.99 bar |
Creation
Date: 11/18/2025 7:18 PM |
| Notes: |
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Blond Ale
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Blonde Ale
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1 Gallons |
1.051 |
1.009 |
5.55 |
21.58 |
6.02 °L
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110 |
0 |
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| Boil
Size: 1.4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2025 10:41 PM |
Notes: Fermentis - Safale - American Ale Yeast US-05
Fermentis - Safale - English Ale Yeast S-04
White Labs - California Ale Yeast WLP001
Wyeast - American Ale 1056
Danstar - Nottingham Ale Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Mangrove Jack - US West Coast Yeast M44
Wyeast - London Ale III 1318
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Wyeast - American Ale II 1272 |
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Munich Dunkel
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Munich Dunkel
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1 Gallons |
1.051 |
1.008 |
5.59 |
30.12 |
23.44 °L
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110 |
0 |
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| Boil
Size: 1.4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2025 2:21 AM |
Notes: Fermentis - Saflager - German Lager Yeast W-34/70
White Labs - German Bock Lager Yeast WLP833
Fermentis - Saflager - German Lager Yeast S-23
Wyeast - Munich Lager 2308
White Labs - German Lager Yeast WLP830
Wyeast - Bavarian Lager 2206
Mangrove Jack - Bavarian Lager M76
Lallemand - LalBrew Diamond Lager
Wyeast - Bohemian Lager 2124
Imperial Yeast - L17 Harvest |
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MCHA SMaSH Krushing It!
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American IPA
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2.5 Gallons |
1.062 |
1.01 |
6.79 |
32.93 |
4.07 °L
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110 |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/3/2025 4:44 PM |
Notes: Brew Date: 9/21/25
Whirlpool @ 165° for 20 mins
OG: Brix --> 14 --> 1.057
9/26 Brix 6 --> 1.005 6.8%
9/28 Brix 6 --> 1.005 6.8 %
9/28 Lower Temp to 50°
9/29 PH is 4.87 added 15ml Phosphoric acid PH --
9/29 dry hop (bag)
10/1 cold crash - 40°
10/2 - keg
FG: Brix 6 --> 1.005 6.5% |
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Blonde Ale
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Blonde Ale
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40 Litres |
1.05 |
1.012 |
4.88 |
20.25 |
4 °L
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110 |
0 |
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| Boil
Size: 45.98 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2025 2:48 AM |
| Notes: |
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Pale/ipaish
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American Pale Ale
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5 Litres |
1.062 |
1.011 |
6.62 |
78.38 |
9.11 °L
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110 |
0 |
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| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2025 9:42 AM |
| Notes: |
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Irish Stout V2
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Dry Stout
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4 Litres |
1.046 |
1.008 |
5.02 |
38.98 |
50 °L
|
110 |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 45 |
Boil Gravity: 1.019 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2025 6:50 PM |
| Notes: |
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Papsko Hazy IPA
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Specialty IPA: New England IPA
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27 Litres |
1.067 |
1.013 |
7.08 |
34.91 |
4.91 °L
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110 |
0 |
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Author:
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andrey.ultraplay@gmail.com
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| Boil
Size: 33.61 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 175 |
Creation
Date: 4/24/2025 9:08 PM |
Notes: OG 1.067
FG 1.016 ~ 6.69ABV
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Verdant IPA - Начин на употреба
В чист съд пригответе чиста вода с температура около 30 ÷ 35°С т.е. съотношението Дрожди/Вода е 1:10. Не използвайте пивна мъст или вода от обратна осмоза. Изсипете дрождите във водата, разбъркайте леко и оставете в покой за около 15 минути, след което отново разбъркайте разтвора. Оставете го в покой за още 5 минути и добавете към пивната мъст. С цел темпериране и адаптиране на дрождите, на равни части и през 5 минути, добавете същото количество пивна мъст, колкото и вода в началото. Желателно е разликата в температурите между разтвора и мъстта да не бъде повече от 10°С с цел избягване на термичния стрес. Прибавете така подготвената дрождена култура към пивната мъст.
Преди засяване дрождите се рехидратират спрямо указанията на производителя в преварена и охладена вода или пивна мъст.
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Ферментира около 7-10 денонощия диапазона 18 - 23 °C.
Сухото охмеляване се слага докато ферментацията е все още е активна, но е минала своя пик (4ти - 5ти ден), но в контейнер или торба, така че да може да се извади два-три дни по-късно, в случай че ферментацията още не е приключила.
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Бутилиране с около 6г захар на литър бира, предварително разтворена и кипната в достатъчно вода (колкото теглото на захарта) и охладена до под 30 °C.
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Carbonation 7-9g sugar per littler |
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