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[Clone] Modern Times - Black House #1
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American Stout
|
13 Litres |
1.062 |
1.017 |
5.84 |
41.44 |
39.27 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 5/9/2018 4:50 AM |
Notes: They seem to change Blackhouse recipe a few times, but I based this off a combination of the current grist shown on the Modern Times website and this recipe supposedly posted by MT themselves http://beersmithrecipes.com/viewrecipe/230943/black-house
Using Amber malt because Biscuit is not available and Victory is 3x as expensive.
Using a smaller percentage of regular Chocolate malt because I didn't have Pale Chocolate (would have done about 8% of the latter).
My Warrior hops said only 15.2%AA (default was 16.7) so I used a bit more
Wanted to use lower attenuation yeast to keep the FG higher (Blackhouse is 1018), happened to have WLP051 on hand. Would have used WLP001 otherwise.
BOTTLING UPDATE:
Tastes a it strongly of bitter coffee before adding coffee beans, so maybe use a smaller percentage of coffee malt next time. Bottled 3L without coffee, and racked another 8.5L or so onto 50g of whole beans (30g Sarutahiko's dark blend and 20g About Life's Ethiopia Heirloom). |
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You Make Me Hoppy 2
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Classic American Pilsner
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23 Litres |
1.055 |
1.008 |
6.21 |
53.55 |
3.8 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 34.15 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 8/13/2025 8:03 PM |
Notes: Based on Mount Brewing's NZ Pilsner -
OG 1.051
FG 1.012
45 IBU
Malt bill
45% German pilsner
45% Pilsner or lager light
7 to 10% wheat malt
Mash
2 1/2 to 1 ratio of sulfur to calcium chloride similar to IPA
Single infusion for 50 minutes at 67 degrees Celcius
Hops
FWH Pacific Jade
10 minute boil 3g/L Motueka, Riwaka and Nelson Sauvin
83° c whirlpool for 10 minutes 5/6 g/L Motueka, Riwaka and Nelson Sauvin and let stand for another 10 minutes
6/7 g/L Dry hopping Motueka, Riwaka and Nelson Sauvin
Dry Hopping and whirlpool hop ratios are 60% Motueka 20% Riwaka and 20% Nelson Sauvin
Motueka is the hero hop. The other 2 are supporting hops.
Fermentation
Lager Yeast
Transfer to fermenter at 22C
Cool to 17C and pitch yeast
Allow yeast to grow for 24 hours
Then Cool to 12C to encourage slow fermentation and reduce phenols
After a further 24 hours raise temp back to 17C and leave to ferment until you reach terminal gravity of 1.012
Ensure terminal gravity is stable for 2 further days
Check PH – 4.2/4.3 – higher PH means the beer is too malty/soapy – not bright/sharp enough
Then cool to 12C and then start dropping yeast over the next 2 days.
Then add dry hops and bubble with 15PSI CO2 for 10 to 15 minutes
Leave for another 24 hours, then bubble again with CO2
Cold Crash under 20 PSI pressure to 1C
The next day start dumping hops
Then lager for 10 to 12 days at 20 PSI pressure and 1C |
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Wein Pilsner (WPv1 GPils)
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German Pilsner (Pils)
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22 Litres |
1.055 |
1.016 |
5.14 |
26.11 |
4.43 °L
|
1.3K |
2 |
|
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| Boil
Size: 25 Litres |
Boil Time: 45 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2021 4:22 AM |
| Notes: Ferment under pressue with spundy set to 15psi. |
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Gumballhead Clone
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American Wheat Beer
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5 Gallons |
1.056 |
1.013 |
5.75 |
38.04 |
5.98 °L
|
1.3K |
0 |
|
|
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| Boil
Size: 6.5 Gallons |
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: 6/28/2020 3:04 PM |
Notes: 1) Activate yeast?
2) Bring 4 gallons of water to ~165 F.
3) Stir in grains, mash for 60 minutes at 152 F.
4) Bring volume up to 6.5 gallons and mix well.
5) Boil wort for 60 minutes following hops schedule.
6) Cool to 66 F and pitch yeast.
7) Dry hop with 5 days left. |
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Castor Muncher Recipe Kit
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Kölsch
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5.25 Gallons |
1.054 |
1.011 |
5.68 |
22.35 |
5.34 °L
|
1.3K |
25 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2020 12:05 AM |
| Notes: Fermentation temperature is no crucial for the beer. We try to shoot for about 60 F but the provided yeast strain is very forgiving to both higher and lower temperatures. A typical fermentation will be complete in about a week but can take longer with lower temperatures. Coffee should be added to fermenter(or conditioning vessel) no more than 24 hrs before kegging or bottling, ideally at a temperature below 40F. Longer exposure to the beans can result in vegetal flavors in the beer. |
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Ginger Beer (half Batch)
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Spice, Herb, or Vegetable Beer
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10 Litres |
1.04 |
1.001 |
5.15 |
0 |
1.01 °L
|
1.3K |
1 |
|
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| Boil
Size: 5 Litres |
Boil Time: 20 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 100g |
Creation
Date: 3/10/2019 12:26 PM |
Notes: Based on https://www.thehopandgrain.com.au/brew-ginger-beer/.
Didn't have enough Light DME for original recipe so substituted some Wheat DME and more raw sugar. Lemons are both juiced and zested. |
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Mosaic + Galaxy DDH Pale
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American Pale Ale
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23 Litres |
1.06 |
1.014 |
6.16 |
38.98 |
4.85 °L
|
1.3K |
1 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3.47 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2019 7:21 PM |
| Notes: |
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Sierra Nevada Resilience IPA
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American IPA
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19 Litres |
1.059 |
1.013 |
5.96 |
91.22 |
11.55 °L
|
1.3K |
0 |
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Author:
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zhooker
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| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: Dextrose |
Priming Amount: 140g |
Creation
Date: 12/7/2018 5:25 AM |
Notes: Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg. |
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German Amber Ale
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American Amber Ale
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5.5 Gallons |
1.055 |
1.014 |
5.44 |
19.62 |
11.88 °L
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1.3K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 50 |
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: 9/7/2018 11:48 PM |
| Notes: |
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Dr Smurto's Golden Ale - Rye
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American Pale Ale
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20 Litres |
1.047 |
1.008 |
5.13 |
78.59 |
8.55 °L
|
1.3K |
1 |
|
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2018 10:49 AM |
Notes:
original notes
--------
20L, 70% efficiency
OG 1.045
FG 1.011
ABV 4.4%
IBU 30
CaSO4 and CaCl2 added to achieve ~ Ca 90 ppm with the SO4:Cl ratio at ~1:1 starting from rainwater so no Na, Mg or CO3. For me, using water measured to contain <0.1mg of any of the brewing ions, 6g each of CaSO4 and CaCl2 in 35L of water.
2.15kg Thomas Fawcett's floor malted MO (49%)
1.0 kg Weyermann Rye (23%)
1.0kg Weyermann Vienna (23%)
0.2kg Weyermann Carabohemian (5%)
66C single infusion mash, 75C mash out
Hopping schedule
Whatever bittering hop I have at 60 min to hit a total IBU of 30
2g/L Victoria (10% AA) at 20 and whirlpool (~10 mins after flameout, left to steep for 10 mins)
Yeast is normally WY1272 (American Ale II) but current batches are using the Gigayeast Vermont IPA |
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MPA ('Murica Pale Ale)
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American Pale Ale
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2.5 Gallons |
1.055 |
1.013 |
5.52 |
49.09 |
10.49 °L
|
1.3K |
0 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2013 5:51 PM |
| Notes: My first recipe, tried to emulate a few that I've seen online and add a little twist. Going for a beer that has a session beer appeal, with a little bite. The .2 oz 30 minute Centennial and 15 minute Columbus additions will add the bitter, while the 5 minute Citra addition, and the second Citra addition at flame out providing a citrus like forefront. |
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Bark’s Bite
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American Porter
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5.5 Gallons |
1.07 |
1.021 |
6.4 |
25.05 |
50 °L
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1.3K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 59 |
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: 9/27/2017 8:23 PM |
Notes: SG : 1.052
OG : 1.069
FG : 1.020
Two T. Minced habanero pepper. Kirkland Vodka infusion.
Six Lbs. pineapple, frozen and sanitized
One Lb cocoa nibs. Krirkland Vodka infusion. Added to secondary.
3.5 fl oz pepper vodka |
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Cascade/ Cashmere Pale Ale
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American Pale Ale
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6 Gallons |
1.055 |
1.014 |
5.41 |
47.12 |
4.48 °L
|
1.3K |
0 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2017 7:06 PM |
| Notes: 1 Teaspoon each of gypsum and calcium chloride added to strike water. |
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Glacial Drumlin Cream Ale
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Cream Ale
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4 Gallons |
1.051 |
1.009 |
5.52 |
18.42 |
2.86 °L
|
1.3K |
2 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2016 7:15 PM |
| Notes: |
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Bakke Brygg Pale Ale 25 L
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American Pale Ale
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25 Litres |
1.053 |
1.01 |
5.7 |
35.88 |
5.57 °L
|
1.3K |
3 |
|
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Author:
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l-proald@online.no
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/l |
Creation
Date: 6/18/2016 6:07 PM |
Notes: Kjøl ned vørter til 17 grader før pitching av gjær.
Rist godt på gjæringsbøtten i 5-10 minutter etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.
Gjæring på 18 grader i 5 dager, 20 dager i 9 dager.
Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
18 l (3 l/kg) meskevann
15,5 skyllevann (på 77-78 grader) |
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Rick's 15G AG Hoppy Wheat
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No Profile Selected |
16.5 Gallons |
1.048 |
1.006 |
5.55 |
18.72 |
5.59 °L
|
1.3K |
0 |
|
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| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 2/13/2016 3:40 PM |
Notes: 2 carboys with WB-06
1 carboy with US-05 |
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Recipe 11 - Pearl Wheat
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Weizen/Weissbier
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5.5 Gallons |
1.065 |
1.017 |
6.3 |
0 |
4.17 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 1:51 PM |
| Notes: |
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2015 Big Brew Helles
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Maibock/Helles Bock
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10 Gallons |
1.065 |
1.015 |
6.55 |
21.36 |
3.81 °L
|
1.3K |
0 |
|
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Author:
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| Boil
Size: 10.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 86 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 5:36 PM |
| Notes: |
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India Red Ale
|
California Common Beer
|
5.5 Gallons |
1.057 |
1.016 |
5.42 |
104.63 |
14.22 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
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: 2/4/2015 12:38 AM |
| Notes: |
|
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PRO Red Ale
|
American Amber Ale
|
11 Gallons |
1.065 |
1.016 |
6.41 |
37.77 |
18.03 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 2/25/2014 5:31 PM |
| Notes: |
|
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