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Awesome Recipe
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Cyser (Apple Melomel)
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1 Gallons |
1.252 |
1.033 |
28.73 |
0 |
17.43 °L
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1.4K |
0 |
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.252 |
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: 6/28/2018 6:18 AM |
| Notes: |
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24B - Belgian Pale Ale
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Belgian Pale Ale
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24 Litres |
12.393 |
2.562 |
5.25 |
24.57 |
7.62 °L
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1.4K |
0 |
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| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 11.5 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 4:08 PM |
| Notes: This brew follows my Belgian Strong Golden and uses the same 1388 yeast leftovers. Takes a long time to clear but it's a nice clean Belgian Pale. |
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Amber Bock
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Traditional Bock
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13.13 Gallons |
1.051 |
1.013 |
5.07 |
23.6 |
13.12 °L
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1.4K |
0 |
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| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 85 |
Mash Thickness: 1.8 |
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: 11/1/2021 3:33 AM |
| Notes: |
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Session NEIPA - Hazy State Clone
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Specialty IPA: New England IPA
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6.8 Gallons |
1.036 |
1.008 |
3.66 |
33.04 |
5.63 °L
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1.4K |
1 |
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| Boil
Size: 8.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 1.75 |
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: 7/17/2021 9:33 PM |
| Notes: |
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Bach Brewing Kingtide Pacific IPA Tribute
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American IPA
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23 Litres |
1.069 |
1.018 |
6.7 |
67.89 |
7.28 °L
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1.4K |
1 |
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| Boil
Size: 33.83 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 6/27/2021 8:46 PM |
Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/
This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused
Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272
Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat
Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)
Mash 70C |
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Irish Stout
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Dry Stout
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12 Litres |
1.046 |
1.011 |
4.48 |
47.68 |
36.36 °L
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1.4K |
0 |
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| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/8/2019 8:55 PM |
Notes: Je ne touche pas au profil de l'eau:
-Ajour d'acide lactique dans l'eau de rincage, 13.2 ml pour un target PH à 5.6
-Pour l'eau du mash:
Ca: 56
MG: 6
NA: 26
SO4: 18
CL: 49
CO3: 122
=> le mash PH devrait être de 5.44
Profil full black de bru n water.
12 litres de mash, 7 litres de rincage
Water to grist: 4.55 litres/kg. Un peu élevé, mais devrait le faire |
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Holiday Spiced Ale
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British Brown Ale
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3 Gallons |
1.043 |
1.01 |
4.26 |
21.32 |
12.79 °L
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1.4K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2018 9:47 PM |
| Notes: |
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A38 Cider
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Specialty Fruit Beer
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5 Gallons |
1.051 |
1 |
6.72 |
0 |
9.99 °L
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1.4K |
1 |
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| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.051 |
Efficiency: 100 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2018 5:16 AM |
Notes: Cidre Brut
Pitch and ferment at 65 F for one week. Raise temperature to 67 F and ferment for another week. Add oak and hops for one week.
Transfer to secondary. Maintain 70 F for 7 days and keg at 3 vols of CO2 (17 PSI).
50%/50% "Trader Joes Flash Pasteurized Apple Juice 100% Freshly Pressed Apples", "Trader Joes Certified Organic Pasteurized Unfiltered Apple Juice" |
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Dusty's Cider
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Common Cider
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5 Gallons |
1.05 |
1.001 |
6.48 |
0 |
0 °L
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1.4K |
2 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 8/28/2018 5:47 AM |
Notes: Pressed enough apples for 10 gallons of cider. Apples came from my dad's summer culinary tree and summer crab apple tree. I tried to mix apples evenly before pressing.
- add crushed campden tablets 24 hours prior to yeast pitch.
- add pectic enzyme when adding campden tablets
- Rehydrate yeast with about 1/4 cup of water that has been boiled with go form. Use an ice bath to cool the solution down before adding yeast. Let yeast rehydrate for thirty mins before pitching into cider.
- After fermentation has started, add hydrated fermaid o with about 1/8 to 1/4 cup cooled water (with chlorine removed).
Oxygenated cider with pure O2 for 1min 10 sec.
Yeast:
Red Star Premier Blanc in 5 gal - 1.048 OG
Mangrove Jack M02 in 5 gal - 1.05 OG
Apples gathered on 8/25/2018
Cider pressed on 8/26/2018
Packaging - Kegging ONLY
NOTE: These steps must be followed in order. If metabisulfite is added after sorbate then chemical reactions can occur that will give the cider a 'geranium' off flavor.
- add 1/4 tsp potassium metabisulfite to 5 gal of cider to inhibit yeast and bacterial growth.
- Wait at least 12 hours.
- add 2-1/2 tsp potassium sorbate to 5 gal of cider to halt fermentation.
- Wait at least 24 hours. 48 hours is ideal.
- Transfer cider to a keg.
- Purge oxygen from headspace.
- Remove a sample of cider and add apple juice concentrate until you're happy with the flavor.
- Take a gravity reading of the cider sample, then dose the main batch until the gravity readings match. Err on the side of too little.
- carbonate to desired levels
Very good read on backsweetening -
http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/
8/23/2019 tasting notes:
I tasted and back-sweetened the ciders today. The preference of my wife and I was the champagne yeast batch. The champagne yeast batch had a dry champagne quality that we both enjoyed; it was smoother too. The mangrove jack batch was nice an clean, with a slight bitterness on the backend. Both finished at 0.994. I tend to like my cider on the dryer side, but not bone dry. I back-sweetened the mangrove jack cider to 1.002 and the champagne yeast cider to .999 with frozen apple juice concentrate from the grocery store. I decided to backsweeten the mangrove jack batch a little more to help balance out the bitterness; it seemed to do the trick. No additional tannins or acidity were required. The crab apples did a great job of adding the acidity the cider needed.
The mangrove jack cider was slightly more bitter than the champagne batch, this is probably due to the ratio of crab apples to culinary apples. The champagne batch was obviously darker than the mangrove jack. This could be due to oxidation or the ratio of apples. The cider carboy was less full, while the mangrove jack carboy was filled to the brim, so oxidation could certainly be a factor. However, campden tablets are supposed to help with oxidation, both batches certainly had a decent amount of campden tablets added to halt the yeast. I'm used to oxidation flavors in beer, I don't get those stale flavors from the champagne batch. The fact that my wife and I prefer the champagne batch would indicate that it's probably not oxidized. Time will tell, I'll update this if it starts to exibit oxidation flavors.
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Roggenbier
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Roggenbier
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25 Litres |
12.82 |
1.942 |
5.81 |
19.61 |
13.92 °L
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1.4K |
1 |
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| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 11.3 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2017 12:30 PM |
| Notes: 3rd place in the VII. Hrvatsko homebrew prvenstvo in category Smoke and Wood beers |
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Sridhara Summer Ale
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American Wheat or Rye Beer
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5 Gallons |
1.042 |
1.012 |
4 |
10.57 |
2.76 °L
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1.4K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
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: Bottle |
Priming Amount: 3/4 cup |
Creation
Date: 10/6/2012 11:55 PM |
| Notes: |
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Hefeweise Citra
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Weizen/Weissbier
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19 Litres |
1.059 |
1.015 |
5.69 |
18.13 |
4.99 °L
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1.4K |
0 |
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 3:23 PM |
Notes: OG 1.054
Didnt took the rices hulls/water ratio in consideration on brew day.
Now this is fixed.
Pump block 3 times, grain basket had a leak at the bottom. (ended up boiling longer).
Fly Sparge during the boil with 65C water. I should have fly sparge with 75C water. Fixed in the recipe.
Fermentation: 18-23C
Yest characteristic: low as 18 with no issues. Predominant banana at 24 degrees, heavy clove at 27 and up. |
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Guinness Clone
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Irish Stout
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19 Litres |
1.042 |
1.012 |
3.95 |
33.31 |
40.96 °L
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1.4K |
0 |
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2017 9:36 AM |
| Notes: |
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Alex B's Flanders Red 2
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Flanders Red Ale
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5 Gallons |
1.048 |
1.005 |
5.62 |
6.4 |
12.29 °L
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1.4K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 67 |
Mash Thickness: 2 |
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: 7/13/2016 2:33 AM |
Notes: Alex B's recipe, mashed higher on his advice.
Tasted harsh, pukey after 5 months, dump. |
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Vanilla Haze Porter
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Robust Porter
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5.5 Gallons |
1.062 |
1.017 |
5.95 |
35.53 |
43.02 °L
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1.4K |
1 |
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| Boil
Size: 8.17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 5:02 PM |
| Notes: |
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Xie's No. 8 - Bohemian Pilsen Ale
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Specialty Beer
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18.5 Litres |
1.052 |
1.01 |
5.52 |
36.89 |
3.6 °L
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1.4K |
1 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 2:54 AM |
| Notes: 原配方是用的Bohemian Lager Yeast,需要下发酵,调整为ale酵母了。 |
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Revvy's Belgian Blonde
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Belgian Specialty Ale
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5 Gallons |
1.063 |
1.015 |
6.28 |
29.8 |
8.32 °L
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1.4K |
2 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: force carb |
Priming Amount: N/A |
Creation
Date: 4/1/2015 4:54 PM |
| Notes: came from somewhere, changed yeast and mash temp. original was 158. |
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Kiwi Pale Ale
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American Pale Ale
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5 Gallons |
1.06 |
1.015 |
5.87 |
40.45 |
10.71 °L
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1.4K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/20/2015 9:45 PM |
Notes: Primary Fermentation: 8 days at 68° F
Secondary Fermentation: 10 days at 68° F
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Polar Express
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Irish Red Ale
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5.5 Gallons |
1.06 |
1.015 |
5.84 |
24.12 |
13.59 °L
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1.4K |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 2/28/2014 2:36 AM |
| Notes: |
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Garadar Clefthoof Brown
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American Brown Ale
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5.5 Gallons |
1.052 |
1.013 |
5.13 |
16.9 |
26.43 °L
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1.4K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2013 6:23 PM |
| Notes: This is Northern Brewer's Nut Brown Ale with a few improvements: 1# Dark DME, 4 oz. maltodextrin (30 min), 4 oz. dextrose (30 min), 1 oz. UK Goldings (15 min), and Irish Moss (15 min). |
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