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Imperial Pumpkin Pie Ale
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Spice, Herb, or Vegetable Beer
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12 Gallons |
1.079 |
1.02 |
7.73 |
34.95 |
12.35 °L
|
3.3K |
1 |
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| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/21/2012 8:34 PM |
Notes: @ 5 minutes, add 1/2 heaping teaspoon of each;
- nutmeg
- cloves
- allspice
- ginger
- cinnamon
At bottling, 4oz of real vanilla extract, and 1.25 teaspoons of pumpkin pie spice.
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Keri's Tangerine Wheat
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Fruit Beer
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5.25 Gallons |
1.053 |
1.015 |
5.04 |
13.55 |
3.37 °L
|
3.3K |
1 |
|
|
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| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 25 |
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: 2/14/2014 4:12 PM |
| Notes: |
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Gnarly Barley Jucifer Clone
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American IPA
|
5 Gallons |
1.061 |
1.015 |
6.09 |
29.04 |
4.15 °L
|
3.3K |
4 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2020 4:20 AM |
| Notes: |
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2015 - 5/3 - Gose
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Specialty Beer
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5.5 Gallons |
1.052 |
1.012 |
5.25 |
10.9 |
4.82 °L
|
3.3K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2014 2:57 AM |
Notes: http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html
http://www.beersmith.com/forum/index.php?topic=7970.0
https://byo.com/stories/issue/item/2349-gose
souring a mash:
https://byo.com/videos/item/889-how-to-make-a-sour-mash-techniques
__________________________________________
Grind the coriander prior to use in boil.
Use sea salt not iodized salt.
Add the acid malt after 45 min then mash for 45 more min.
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Wild Maine Blueberry Kettle Sour (Berliner Weisse)
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Berliner Weisse
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3.5 Gallons |
1.052 |
1.014 |
5.06 |
11.16 |
3.41 °L
|
3.3K |
0 |
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| Boil
Size: 4.14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2018 2:03 AM |
Notes: Single malt infusion w/ quick sparge to ~4.25 g boil volume
2 day infection w/ Wyeast 5335 Lactobacillus for sour
60 minute boil
Additions: .5 oz Hallertau 2 60', 2# wild Maine blueberries @ 10'
Chill to fermentation temperature & pitch yeast
Ferment 5-7 days
Rack & condition w/ 2# wild Maine blueberries for 7-14 days
Bottle priming & conditioning for 7-14 days
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Szőke Ciklon NEIPA
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Specialty IPA: New England IPA
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37 Litres |
1.053 |
1.015 |
5.17 |
37.06 |
4.05 °L
|
3.3K |
2 |
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| Boil
Size: 43 Litres |
Boil Time: 70 |
Boil Gravity: 1.046 |
Efficiency: 71 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 8:08 AM |
Notes: Első hidegkomló adag elsődleges erjedés felénél majd 3 nap múlva kivéve, a második adag palackozás előtt 3 nappal.
vízkezelési ajánlások:
-HCO maradjon 50 ppm alatt ha lehet
-SO4 : Cl legyen 100:100 ppm
Csoportból: klorid lehet 150-200
Lefőzve: 2018.09.29.
2,55 CO2 vol-ra karbonizálva.
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KÖVETKEZŐHÖZ ÖTLETEK:
-legalább 6%
-több cryoHops (kevesebb veszteség) |
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Experimental Brewing Whirlpool Ale
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American Pale Ale
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24 Litres |
1.06 |
1.015 |
5.88 |
52.74 |
7.26 °L
|
3.3K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Force Carb Keg |
Priming Amount: N/A |
Creation
Date: 1/8/2016 8:31 PM |
Notes: Recipe changes:
Maris Otter subbed for American 2-row
Columbus used for bittering instead of Magnum
Galaxy used in the whirlpool instead of Cascade
WY1318 used instead of Chico yeast.
Friday 8th January 2016 - 1.6 L starter onto stirplate. WY1318 captured from blow off of last batch (6th generation).
Sunday 10th January 2016 - Added starter to keezer to settle yeast (decanted off 0.5 L for future use).
Sunday 10th January 2016 - Brewday. Heated 29L strike water to 69oC. Mashed in at 15:50. Mash temp = 64.5oC. Aiming for mash pH of 5.4 (adjusted with gypsum, CaCl2 and 80% lactic acid). Added 2/3 of lactic acid before mashing in.
Calibrated pH meter (had drifted by +0.06). Tap water pH = 7.75.
15 mins. Stirred the mash. Mash temp = 63.8oC. Mash pH = 5.45.
30 mins. Stirred the mash. Mash temp = 63oC. Mash pH = 5.40.
45 mins. Stirred the mash. Mash temp = 62.2oC. Turned on the induction plate. Mash pH = 5.41.
60 mins. Stirred the mash. Mash temp 63.7oC. pH = 5.40.
"Sparged" by pouring 4L of 55oC water (no water adjustment) over the grain bag whilst it drained and squeezing the bag.
Approx 28.5L of wort collected from the mash. Preboil gravity = 1.052.
Whirlpool 1. Cooled wort to 80oC and transferred 13L to a sanitised plastic bucket. Added hops to the kettle at 77oC. 69oC after 10 mins. 63oC after 30 mins. Stirred every 5-10 mins.
Whirlpool 2. Chilled in bucket to 51oC and added hops at 49oC. After 15 mins = 45oC. Stirred every 5-10 mins.
Chilled both batches using immersion chiller to about 30oC and then transferred to PET carboys. Left outside at -2oC (covered with foil) to reach pitching temp. Split the starter between each carboy (pitched at 18oC).
OG = 1.058. Post boil pH = 5.3. Each batch approx 12L.
Saturday 16th January (Day 7) - Crash chilled in fermentation fridge at -1oC. Ferm temp has been low on this one as fridge was busy with a lager so these beers were fermented at an ambient 15oC in our basement storage room.
Sunday 17th January 2017 (Day 8) - Kegged with gelatine (carboy to liquid outpost siphon into oxygen purged kegs). FG = 1.016. ABV = 5.5%.
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Hob Goblin
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Extra Special/Strong Bitter (ESB)
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23 Litres |
1.05 |
1.009 |
5.35 |
35.32 |
14.47 °L
|
3.3K |
2 |
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2015 10:34 PM |
Notes: Added 1 TSP of 5.2 Ph stabiliser.
Boil 60min. Used US yeast, this will give a drier finish, didnt have Nottingham yeast which is what I would of preffered to use. Shouldnt make to much difference, less esters! |
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Corona Cerveza Clone
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Clone Beer
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23 Litres |
1.048 |
1.008 |
5.2 |
15.07 |
2.87 °L
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3.3K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 5/1/2020 7:03 PM |
| Notes: Last 5 days of fermentation I added grated 2 lemon and 1 grapefruit peel with dryp hops. Grated lemon and grapefruit peel stayed in deepfreezer for 1 day. |
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MaxPils
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Czech Pale Lager
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23 Litres |
1.057 |
1.012 |
5.84 |
25.46 |
3.61 °L
|
3.3K |
0 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2015 10:21 AM |
Notes: Første forsøk på pilsner.
1st Mash 55 degC 15min.
2nd Mash 67 degC 45min.
Mash-out 77 degC 10min.
Tilsett skyllevann på 78degC.
Koking 60min
Gjæring 10-12dager på 10 degC.
Diacetylrast 2dager på 17 degC.
Gjæring 9dager på 10degC
Cold-crash 2dager på 2degC.
Karbonering 6g/L sukker i 14 dager.
Anbefalt lagring i 1måned |
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Yellowhouse Wheat Lager
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Vienna Lager
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6 Gallons |
1.052 |
1.014 |
5.01 |
28.24 |
10.33 °L
|
3.3K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2015 10:25 PM |
| Notes: |
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APA
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American Pale Ale
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9 Litres |
1.046 |
1.008 |
5.04 |
36.87 |
6.59 °L
|
3.3K |
1 |
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| Boil
Size: 13 Litres |
Boil Time: 45 |
Boil Gravity: 1.032 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 1.49 bar |
Creation
Date: 1/24/2015 2:27 PM |
| Notes: |
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Maple Treacle Mead
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Open Category Mead
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1 Gallons |
1.194 |
1.054 |
18.29 |
0 |
40 °L
|
3.3K |
0 |
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| Boil
Size: 0.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.258 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2014 4:12 AM |
| Notes: |
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BCS Blonde Ale
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Blonde Ale
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5.5 Gallons |
1.056 |
1.013 |
5.65 |
17.64 |
4.58 °L
|
3.3K |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 5/23/2014 3:29 PM |
| Notes: Adjusting to 2.25 from 2.5 for CO2 level after first batch results. |
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Buckwheat Mead W/ Coffee & Cacao
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Dry Mead
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3 Gallons |
1.07 |
1.016 |
7.12 |
12.73 |
3.41 °L
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3.3K |
0 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 2/11/2015 12:02 AM |
| Notes: |
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Orange Honey Hefeweizen
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Weizen/Weissbier
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5.5 Gallons |
1.048 |
1.012 |
4.65 |
12.47 |
3.99 °L
|
3.3K |
3 |
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Author:
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JonnyBrew
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2013 2:54 AM |
| Notes: Add 1 oz of orange zest at flameout. |
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Hop Thief 7 Clone
|
American Pale Ale
|
23 Litres |
1.056 |
1.01 |
6.13 |
32.53 |
12.09 °L
|
3.3K |
0 |
|
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| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 9/1/2016 11:58 PM |
| Notes: |
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Export India Porter (Kernel)
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Robust Porter
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50 Litres |
1.068 |
1.019 |
6.42 |
46.52 |
45.69 °L
|
3.3K |
1 |
|
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|
| Boil
Size: 58.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 84 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2017 8:41 PM |
| Notes: |
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CaveMead
|
Semi-Sweet Mead
|
5 Gallons |
1.151 |
1.038 |
14.88 |
0 |
5.78 °L
|
3.3K |
0 |
|
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|
| Boil
Size: 5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.151 |
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: 9/4/2014 5:30 AM |
| Notes: |
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Brooklyn Lager Clone
|
International Pale Lager
|
22 Litres |
1.053 |
1.016 |
4.92 |
28.22 |
7.71 °L
|
3.3K |
0 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: dme |
Priming Amount: 171.5 g |
Creation
Date: 9/20/2019 7:36 AM |
Notes: Oppskrift fra Byo.com med tilpassinger fra eget lager :-)
- Kjøles ned til 13 grader og tilsetter så gjær.
- Reduseres til 11 grader nå en ser at gjæring har startet.
- Mot slutten av gjæringstiden kan temperatur settes til 16 grader om i to døgn.
- Når gjæring er ferdig skal ølet stå på 2.2 grader i en uke.
- Så tilsette tørrhumlen for en uke til...
- Flaskes med vørter. 1,45 liter Gyle må tas ut.
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