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#XX Westvleteren Blonde
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American Light Lager
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19 Litres |
1.05 |
1.015 |
4.56 |
43.24 |
3.82 °L
|
1.1K |
0 |
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Author:
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Swebrewer
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| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 7 |
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: 4/13/2016 4:16 PM |
Notes: http://www.themadfermentationist.com/2016/04/westvleteren-belgian-blond-clone-recipe.html
Originalet är en av de bästa öl jag någonsin druckit och det hade varit fantastiskt att ha en schysst kopia på fat. |
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The Real Bud Light Clone
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Light American Lager
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20.1 Litres |
1.048 |
1.009 |
5.17 |
0 |
3.05 °L
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1.1K |
0 |
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| Boil
Size: 25.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3.13 |
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: 3/3/2023 8:18 PM |
| Notes: |
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The Hell You Say
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Munich Helles
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5.5 Gallons |
1.054 |
1.01 |
5.75 |
20.66 |
4.53 °L
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1.1K |
0 |
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Author:
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| Boil
Size: 8.32 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.74 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2021 8:57 PM |
| Notes: |
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#39: Bohemian Pilsener
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Czech Premium Pale Lager
|
5.5 Gallons |
1.054 |
1.014 |
5.31 |
41.22 |
3.84 °L
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1.1K |
0 |
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Author:
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Yeast_Whisperer
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: Forced Carbonation |
Priming Amount: Keg with 14.89 PSI |
Creation
Date: 12/14/2018 9:10 PM |
Notes: Brewed on 10 Jun 2018
OG: 1.1.054
FG: 1.014
Attenuation: 73.2%
ABV: 5.3%
Compared with Pilsner Urquell
- Color is nearly spot-on
- Head is whiter than Urquell
- Urquell has more hop aroma and flavor
- Otherwise nearly identical !!
Scored 39 at the 2018 Maryland State Fair (1st Place)
Recipe Source: http://www.theelectricbrewery.com/forum/viewtopic.php?t=26537
Fast Lager Method Source: http://brulosophy.com/methods/lager-method/
Yeast Starter = three steps to yield 451 billion cells (starting with 42 billion cells based on age of package)
Step 1 = 0.7 L, Step 2 = 1.0 L, Step 3 = 1.5 L
Ingredients:
Weyerman floor malted Pilsner malt
Starter:
- Use a two step starter (start a week before brew day) -- target ~ 416 billion cells
- Step 1: ~ 1 liter
- Step 2: Decant, then ~ 1.6 liters
- Decant before pitching
Mash:
- pH target is 5.3 at room temp (or 5.05 at mash temp)
- pH Adjustment Notes
- To derease pH by 0.1, add 0.8 ml of 88% lactic acid
- To increase pH by 0.1, add 0.5 grams of pickling lime
Boil Timer Settings:
nE=4, AD=10, T1=90, T2=20, T3=15, T4=5
Fermentation:
- Chill wort to 50 degrees
- Oxygenate (lots of oxygen -- at least 90 seconds)
- Ferment at 52 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days)
- Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)
- Disconnect plug from cooling side of temperature controller
- Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours). See STC-1000+ settings below.
- Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)
- Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html
- When FG is stable and no diacetyl or acetaldehyde is detected,
- Reattach temperature probe from controller into thermowell
- Attach CO2 tank and add 1-2 pounds of pressure
- Set up a separate thermometer to monitor temperature of the beer
- Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step. See STC-1000+ settings below.
- When beer temp is below 50 degrees, add prepared gelatin fining
- 1 tsp gelatin in 1/2 cup water,
- Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
- Let beer clarify for a few days, then package
STC-1000+ Settings for Fermentation Ramp Up:
SP0: 52°
dh0: 36 (36 hour free-rise/ramp-up)
SP1: 68°
dh1: 0
STC-1000+ Settings for Fermentation Ramp Down:
SP0: 68°
dh0: 72 (3 day ramp-down)
SP1: 32°
dh1: 0
Packaging:
Keg:
- Transfer beer to keg
- Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees
- Let beer condition at 32 degrees for a couple weeks
- Tap the keg
Bottles:
- Sanitize bottles
- Add a coopers carb drop to each bottle
- Add beer and cap each bottle
- Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)
- Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks
15 min mash pH = 5.15
added 0.4g pickling lime
10 min mash pH = 5.28
after mach, iodine test = negative
Forced ferment finished at 1.014 |
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FAKE TAN (Blood Orange Rye Pale Ale)
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American Pale Ale
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21 Litres |
1.052 |
1.009 |
5.6 |
46.45 |
7.96 °L
|
1.1K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2018 6:47 PM |
Notes: Blood orange puree added to the primary fermentation after high krausen.
Juice and zest of 4 blood oranges added toward the end of fermentation or to the keg in spice bags. |
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Haziran 16
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American Pale Ale
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24 Litres |
1.058 |
1.014 |
5.76 |
59.52 |
8.26 °L
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1.1K |
0 |
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| Boil
Size: 33 Litres |
Boil Time: 50 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 4 |
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: 12/29/2017 1:48 PM |
| Notes: |
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Pilsner Bb Maya 30 Kasım
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German Pilsner (Pils)
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31 Litres |
1.047 |
1.009 |
5.01 |
32.55 |
2.68 °L
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1.1K |
0 |
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| Boil
Size: 40.36 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 84 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2017 10:30 AM |
| Notes: |
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Hoppy AMerican Wheat
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American Wheat Beer
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5 Gallons |
1.052 |
1.01 |
5.48 |
47.75 |
5.89 °L
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1.1K |
0 |
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| Boil
Size: 7.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 9/21/2016 6:00 PM |
| Notes: |
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Rawnsley Belgian IPA
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Doppelbock
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230 Litres |
1.058 |
1.014 |
5.71 |
40.04 |
5.57 °L
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1.1K |
0 |
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| Boil
Size: 265 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 8/21/2016 5:04 PM |
Notes: mash with 150 ltrs @ 60'c for 10min
add 10ltrs @ 65'c rest @ 63'c for 60min
add 10ltrs @ 70'c rest @ 72'c for 10min
add 10ltrs @ 78'c rest @ 78'c for 10min
Lagering minimum 3 weeks @ 3'c
Hoppy IPA, complex fruity flavours strong Belgian craft ale. |
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First Inn
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Strong Bitter
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4 Gallons |
1.052 |
1.015 |
4.8 |
34.34 |
10.3 °L
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1.1K |
0 |
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| Boil
Size: 5.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: c02 |
Priming Amount: N/A |
Creation
Date: 6/8/2016 5:58 PM |
| Notes: |
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Smoked Raspberry Pool Ale
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American Amber Ale
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5 Gallons |
1.047 |
1.013 |
4.45 |
27.54 |
7.66 °L
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1.1K |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 5:59 PM |
| Notes: OG - 1.050 |
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Tadım Pale Ale
|
American Pale Ale
|
24 Litres |
1.045 |
1.008 |
4.97 |
33.58 |
8.88 °L
|
1.1K |
2 |
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Author:
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 3/26/2016 9:10 PM |
| Notes: |
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Hoppy Amber-Extract
|
American Amber Ale
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6 Gallons |
1.052 |
1.01 |
5.57 |
35.09 |
13.3 °L
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1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/4/2016 11:08 PM |
| Notes: |
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Bitter Lady
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Best Bitter
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25 Litres |
1.042 |
1.009 |
4.33 |
35.98 |
9.82 °L
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1.1K |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2016 8:37 PM |
| Notes: |
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Maibock
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Maibock/Helles Bock
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10.5 Gallons |
1.049 |
1.008 |
5.43 |
30.75 |
7.2 °L
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1.1K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2016 3:22 PM |
Notes: mash a little low 149.
Decocted 1.5 gal, boiled for 10 minutes, remashed for another 20 minutes.
O.G. = 1.054 Alc= 7.125%
F.G. = 1.016 Alc= 2% Alc= 5.125%
Went to lager 2-27-2016 |
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Gose 1
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Gose
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23 Litres |
1.045 |
1.009 |
4.76 |
11.74 |
3.69 °L
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1.1K |
0 |
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| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Batch |
Priming Amount: 80g |
Creation
Date: 1/9/2016 6:58 PM |
| Notes: |
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SOC Con Rasts
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Weizen/Weissbier
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15 Litres |
1.044 |
1.01 |
4.41 |
8.17 |
3.87 °L
|
1.1K |
1 |
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| Boil
Size: 19.5 Litres |
Boil Time: 65 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 4.49 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 26 ° C |
Priming Method: Sugar |
Priming Amount: 121 g |
Creation
Date: 4/19/2015 5:27 AM |
Notes: 4 días de primera fermentación
121 g azúcar mascabado disuelta antes de embotellar.
7 días de segunda fermentación
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BLONDE ALE N. 1
|
Blonde Ale
|
1150 Litres |
1.043 |
1.01 |
4.41 |
16.8 |
3.81 °L
|
1.1K |
1 |
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| Boil
Size: 1400 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2015 1:53 PM |
| Notes: |
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Brown Porter Belgian Malts
|
Brown Porter
|
5 Litres |
1.05 |
1.014 |
4.74 |
34.06 |
30.41 °L
|
1.1K |
3 |
|
|
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| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2014 2:38 PM |
| Notes: |
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Seashore Ultra Saison
|
Saison
|
5.5 Gallons |
1.055 |
1.016 |
5.05 |
22.81 |
6.87 °L
|
1.1K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 55 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: DME-Amber |
Priming Amount: 1 1/4 cups |
Creation
Date: 4/29/2014 12:28 AM |
Notes: Brewed: 26 Jul 14
OG: 1.046
Secondary: 1 Aug 14
Bottled: 9 Aug 14
FG: 1.008 |
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