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My Kilt Is Too Short
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Scottish Export 80/-
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5.25 Gallons |
1.076 |
1.022 |
7.05 |
29.03 |
16.56 °L
|
1.5K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Light DME |
Priming Amount: 1.25 cups |
Creation
Date: 1/21/2015 3:39 AM |
| Notes: |
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4th Of July Lager
|
Light American Lager
|
5 Gallons |
1.045 |
1.008 |
4.9 |
21.54 |
5.38 °L
|
1.5K |
4 |
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Author:
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TravelDog
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 5 oz |
Creation
Date: 7/4/2015 11:45 AM |
| Notes: Used top cropped yeast from other lager after day 2 of Fermentation. made starter from this. |
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Amazon Gruit
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Spice, Herb, or Vegetable Beer
|
23.5 Litres |
1.049 |
1.011 |
4.98 |
0 |
3.13 °L
|
1.5K |
0 |
|
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| Boil
Size: 25 Litres |
Boil Time: 30 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2017 2:44 PM |
Notes: 7 x Amazonian wood/bark "tea" 12hr simmer ***
Tok 2L to make a herb tea.
Tea simmer for 2 hr at 70c
Oak chips 20g
Raspberry/blackcurrant dry leaf 15g
Sage dry 15g
Lemon Thyme fresh 15g
Rosemary fresh 8g
Herb tea 5g rinsed with 98c wort.
Rinsed with wort at 80c and 98c.
***
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American Amber Bock
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Irish Red Ale
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5 Gallons |
1.054 |
1.013 |
5.41 |
14.92 |
14.3 °L
|
1.5K |
2 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
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: 10/3/2016 11:52 PM |
| Notes: |
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Oscar Blues Gordon
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California Common Beer
|
5 Gallons |
1.082 |
1.023 |
7.77 |
45.22 |
13.08 °L
|
1.5K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 1/18/2012 9:38 PM |
Notes: 2.5 grams american chocolate malt
1 tsp irish moss
9 days primary 5 days in secondary
recipe calls for "pale" LME
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Boggs 8Hour
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American Pale Ale
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12 Gallons |
1.058 |
1.012 |
6.05 |
63.43 |
7.28 °L
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1.5K |
0 |
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| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
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: 1/15/2014 7:15 PM |
| Notes: |
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Peach Witbier
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Specialty Fruit Beer
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5.5 Gallons |
1.04 |
1.01 |
3.91 |
13.73 |
3.48 °L
|
1.5K |
2 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: corn sugar |
Priming Amount: 196 grams |
Creation
Date: 6/24/2015 10:11 PM |
Notes: I really liked this and so did a few of my daughters friends. not enough peaches.
Next time add 3-5lbs and omit bitter orange peel(not a fan, also use safe ale us-05 instead of belgian yeast! |
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Belgian Ale
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Belgian Blond Ale
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5 Gallons |
1.056 |
1.017 |
5.17 |
55.88 |
4.3 °L
|
1.5K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 15 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 1:41 AM |
| Notes: |
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Chocolate Oatmeal Stout
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Oatmeal Stout
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6 Gallons |
1.063 |
1.018 |
5.91 |
32.55 |
33.05 °L
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1.5K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
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: 2/6/2017 2:04 PM |
Notes: Toast 2 Lbs oats in oven at 350 degrees stirring frequently until there is a nice toasted color. They should smell like oatmeal cookies. Let sit for a few days in a paper bag prior to steeping. Steep for 30 minutes at 160 degrees.
Add 2 TBS Vanilla Extract to primary at day 21. Let go for an additional 1 week. Bottle at 4 Weeks. |
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Jai Alai Tropical IPA
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American IPA
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13 Litres |
1.068 |
1.013 |
7.21 |
70.15 |
8.35 °L
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1.5K |
0 |
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| Boil
Size: 7 Litres |
Boil Time: 15 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 1:24 AM |
Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
FWH in steeping wort for last 20 minutes.
Looking for around 86 IBU's for apparent IBU of 70. Check IBU calcs from AA% when hops brought in.
Long dry hop with temp drop every few days to crashing temp.
Add 0 minute hops in 2 to 3 lots as wort cools. |
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Forest Falls Hefeweizen
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Weissbier
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5 Gallons |
1.04 |
1.01 |
3.84 |
21.48 |
3.78 °L
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1.5K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 35 |
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: 4/20/2018 7:10 PM |
| Notes: I've brewed this several times with good results. Pay attention to fermentation temps ... cooler temps bring out more of the spice flavor and warmer temps bring out more of the banana flavor. One of my favorite Hefeweizen beers is Tabernash Weiss which is on the spicy side, so I ferment at cooler temps. |
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DAGSI II Apple-Pear-Ginger Cider
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Common Cider
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5.5 Gallons |
1.065 |
1.016 |
6.52 |
0 |
10.07 °L
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1.5K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.019 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: brown sugar |
Priming Amount: N/A |
Creation
Date: 7/23/2016 7:16 PM |
Notes: Heat 5 can frozen apple concentrate with 1 gal water to 180 deg and maintain temp for 10 minutes. Add All spice and honey. Cool and add to fermenter.
Add apple cider and pear juice to fermenter. Pitch yeast and yeast nutrients when cool.
Brewed: 23 Jul 16
O.G.: 1.061
1A stage Fermentation: 31 Jul 16
Heat 5 add'l cans frozen apple concentrate with 1/2 gal water to 180 deg and maintain temp for 10 minutes. Add to fermenter once cool.
Grate 4 oz ginger and added to 3 cups water; boil for 10 minutes. When cool, pour ginger solution through a cloth sieve into fermenter; tie ginger gratings in the cloth sieve and drop in fermenter.
2nd Stage: 6 Aug 16
Bottled: 21 Aug 16
FG: 0.098 |
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Oatmeal Stout
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American Stout
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5.5 Gallons |
1.07 |
1.019 |
6.69 |
56.16 |
40 °L
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1.5K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 2:54 AM |
| Notes: |
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Dunkel Danke Donk 2024
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Munich Dunkel
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5 Gallons |
1.046 |
1.008 |
5.04 |
29.88 |
19.86 °L
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1.5K |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2015 2:46 PM |
| Notes: |
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Redneck Scottish Ale
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Scottish Light 60/-
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5 Gallons |
1.042 |
1.01 |
4.11 |
17.79 |
19.35 °L
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1.5K |
3 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2015 2:34 PM |
| Notes: |
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Chocolate Chipotle Stout
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Dry Stout
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3 Gallons |
1.066 |
1.013 |
7.05 |
4.08 |
35.83 °L
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1.5K |
0 |
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.199 |
Efficiency: 35 |
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: 4/15/2016 6:27 PM |
| Notes: |
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Ginger Snap Ale
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Robust Porter
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5.5 Gallons |
1.058 |
1.017 |
5.38 |
40.33 |
29.09 °L
|
1.5K |
0 |
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Author:
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Terrence
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 35 |
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: 10/3/2015 2:39 PM |
| Notes: Make a porter,, add Ginger Snap spices at 10 minutes left of boil. (Actually the spice mix is 1/4 of the regular ginger snap spice ingredients list when making the cookie. Spice list is: 1/8 TSP salt, ginger, white pepper, dry mustard; 1/4 TSP ginger; 1/16 TSP clove. BE PRECISE.) Molasses goes in at 5 minutes. Chill, pitch yeast. Ferment three weeks, bottle and age for a few months. (Can drink in two weeks but ages very nicely.) |
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Mango Tangerine Stout
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Irish Stout
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5 Gallons |
1.095 |
1.024 |
9.37 |
8.06 |
28.36 °L
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1.5K |
0 |
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.238 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2017 10:28 PM |
| Notes: |
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Hazy IPA Extract
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Specialty IPA: New England IPA
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11 Litres |
15.158 |
3.101 |
6.52 |
43.44 |
3.8 °L
|
1.5K |
0 |
|
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| Boil
Size: 12 Litres |
Boil Time: 30 |
Boil Gravity: 14 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: dextrose |
Priming Amount: 68.9 g |
Creation
Date: 1/14/2019 11:11 AM |
Notes: 03/12/2020
Zacieralem w ok. 3.5 l wody kranowki. Wyslodzilem ok. 2.5 l wody. Otrzymałem 4.5 l brzeczki o 9.3 P. Kolor mleka.
Otrzymalem prawie 11 l brzeczki o 15.1 P. Na powietrzylem blenderem i zadałem 6 łyżeczek drożdży. Temperatura 22C.
04/12/2020
9:00 drożdże się namnozyly i są na dnie. Brak bulkania.
18:00 brak bulkania, drożdży na dnie nie widać Otworzyłem pokrywę i zobaczyłem, że utworzyły piękną czapę piany. Czyli gdzieś jest nieszczelność i gaz nie wychodzi przez rurkę. Ten fermentor ma niewielki ubytek na rancie, więc pewnie uchodzi tamtędy.
Od soboty dogrzewałem piwo przy kaloryferze. Max. temp. jaką osiągnęło to 26 C.
8/12/2020
Wieczorem zmierzyłem ekstrakt. Wyszło 1.012, czyli 3.1 @ 21 st. C. Myślę, że w przypdaku już piwa nie można robić takich korekt temp. jak w przypadku brzeczki
10/12/2020
8:00 Dodałem 79 g Citry i 40 g Mosaica na zimno.
20:00 dodałem jeszcze 14 g mosaica.
11/12/2020
6:00 wystawiłem na balkon na CC. Temp 0-3 st. C
13/12/2020
23:00 zabutelkowalem 9.66 l piwa. Nagazowanie na 2.2.
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Fruitilicious (Voss Kveik IIPA)
|
American IPA
|
22 Litres |
1.098 |
1.026 |
9.48 |
79.73 |
7.49 °L
|
1.5K |
0 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 154.5 g |
Creation
Date: 3/18/2020 10:26 AM |
| Notes: |
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