|
PopsWitbier
|
Witbier
|
22 Litres |
1.049 |
1.01 |
5.14 |
17.25 |
3.77 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 28.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 1/28/2016 4:02 PM |
Notes: Relação BU/GU - 0,37
Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.
Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado
Relação sulfato/cloreto - 0,8 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
1 pacotes do fermento Mangrove Jacks M-20.
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 1,2L e 120g DME: 0,88M cells / mL / °P
Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia
Abaixar 4°C por dia até 0°C e manter por 2 semanas.
Raspas das cascas de 9 Laranjas tipo pera e 1 Limão tahiti.
As sementes de Coentro ligeiramente masseradas. |
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Starstorm SMASH IPA
|
American IPA
|
5 Gallons |
1.066 |
1.009 |
7.5 |
61.31 |
4.96 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 6.14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/18/2024 10:24 PM |
| Notes: |
|
|
Shake And Brew
|
Vienna Lager
|
8 Litres |
1.05 |
1.01 |
5.16 |
27.64 |
16.9 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 1.1 Litres |
Boil Time: 5 |
Boil Gravity: 1.362 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/3/2022 10:34 AM |
Notes: Using a 9L keg: Heat keg up with a boiling starsan water mix and drain. Add 1kg of either Dry spray malt extract or 1.1L of heated liquid malt extract (hot as you can get it). Add 1L of hot fresh boiling water to DSME or 2L of hot fresh boiling water to Liquid malt. Add hops, sugar and water treatment, yeast nutrient. Shake to mix. Let stand at near boiling temp for 5 mins. Longer if you want more bitterness. Top up water to 8L. Oxygenate. Allow to cool to fermenting temp. Add yeast. Seal keg. Shake, add spunding valve. Ferment as required.
You could add the hops to the boiling water prior to adding.
Ive used bottled water in this recipe.
Keg will need floating dip tube to OUT post.
ACTUAL METHOD USED.
Due to the dip tube rattling inside the keg I mixed and boiled the bottled water and malt extract in a sauce pan. First hops in the boil for 8 mins. Second hop in the keg prior to sealing at 15c. You could dry hop day 2 or 3 for biotransformation, whatever that is!!. Im nit very hopping so will go to 20psi.
Ferment, cold crash and serve from the keg as above.
7L of Carrick Glen Mineral water used.
Brewed on 20/09/22: Cooled overnight before adding final hops and yeast. Day 15 appeared to have finished fermenting. Crash cooled on 07/10/22 Day 17.
By 13/10/22 it had cleared on its own without any finings or getting, Day 23.
Excellent head, slight yellow colour. Distinctive strong Lime Aroma with Lime and sherbet type aroma. A bit sweet, slight toffee and sherbet flavour. A very nice beer for such minimum effort. Certainly will repeat.
Ive since done a shake and Brew IPA in 19L keg. Turned out 6.43% and had a very strong flavour with a slight, alcohol flavour. |
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VANILLA-GO-GO
|
Russian Imperial Stout
|
11.66 Litres |
1.12 |
1.074 |
6.15 |
42.71 |
50 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 14.16 Litres |
Boil Time: 120 |
Boil Gravity: 1.099 |
Efficiency: 59 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: dextrose |
Priming Amount: 53.2 g |
Creation
Date: 9/2/2019 2:22 PM |
Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85
swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150)
Nibs 125g
marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf
41.45 ibu vers 43.26
le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout
resumé:
1 peu plus de carb
1 peu plus de munich(gout grain)
1 peu plus de roasted et grains foncé
1 peu plus de bourbon
coco en tranche
9 jours coco au lieu de 8
7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT)
3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L
v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc
bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié?
la couleur brune venait dou? on verra!
le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon!
ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10,
1 oeu plus de carb 1.8 vers 1.85
garder le roasted de bairds, ramenet le marris de thomas,
ajouter bourbon a lembout, 3,2 ml par litre
en faire saNS BOURBON, et lautre avec
V2: a cause de tout le sucre
1.046 final sur 1.033?
V3
1.048 sur 1.037 attenuation 61
Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres
56 srm réel prévu mais top a 50 le calculateur
V4 a venir efficacita 54 pre brasse finalement 64.5!!!
le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs
avant 500 gr/11 litres 45.45!L
250/9 27.77 g/l coco
8.88 gr/l cocoa nibs..recalculer 80 gr
j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus
Le roasted barley thomas fawcet par bairds
Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu
95gr tranche coco
155 coco rapee
80 cocoa nibs
ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco
ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon
pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout
Un peu moins de coco sinon contenant trop plein
IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo
Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250
Moins de cara 120 harsh et plus de caramelisé 60
500 gr coco vers 250 pour contenant a moitié
peut pas aller plus haut en grain pas assez de levure!
coco 11 litres fois
15lbs perbarrel debut du gout intense
( 58 gr/l)
commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres
les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié
COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir
1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure
y aller en demi dosage de safale 2 et de malto
safale 2 dernière fois 0.1gr/l
1gr/10l
prochaine fois 0,5 gr/10l
carb a 1.9 au lieu de 2
acheter vanille
acheter safale 2
plus de noir, plus de sucre residuel flaked barley, moins de malto
plus de boil concentre les gouts
plus de profondeur drc
plus de vanille
coco?
Carber en 3 jours
2 heures de boil
49 srm ancienne vers 56.87
A lavenir ca va prendre un mash max a 69
Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber
pas de dextrose pour pas de gusher.
1.045 final 225 de lactose (dern fois 350 pour 19l)
11.6 l au fermenteur
15.79 mash
3.66 sparge
scaled a 69% batch size original a 17,75l maintenant 12.25
batch size reel dans mes calculateur de 10.47 -
si mout na pas de 1099
Wyeast 1968
equivalente de wlp002 english ale yeast de white labs
english ale de escarpment qui est au canada
Fermentation 3 semaines,
Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on
Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois
Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter
Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent
1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85
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Ale: Keeper: NEIPA
|
Specialty IPA: New England IPA
|
11 Gallons |
1.071 |
1.019 |
6.89 |
67.07 |
5.63 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 73 |
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: 8/30/2018 3:27 PM |
Notes: 10/29/2019
This beer was delicious. It got better with a little bit of age on it, like the 3rd week it was pineapple and citrus goodness.
Acid malt was originally 1 lb but pH went down to 5.13 so adjusted down to .75lbs. 9/4/2018
9/16/2018
Originally included a .5 ounce simcoe charge for bittering at 30 minutes, about 10 IBU plus 1.3oz Simcoe in the whirlpool. Removed because the resulting beers was more resin-bitter than I wanted. I think lowering the IBUs from 80 to 60 and removing that pine-resin flavor will improve the beer significantly
2/21/2019
Removed Maris Otter, made all canadian 2-row and flaked oats. |
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WCW Coconut WhyPA
|
Experimental Beer
|
5 Gallons |
1.042 |
1.009 |
4.34 |
54.95 |
5.94 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 71 ° F |
Priming Method: Sugar |
Priming Amount: 1.5 cups |
Creation
Date: 4/30/2018 3:50 AM |
Notes: Coconut in post boil should steep for 15 min before chilling to 176 deg then to whirlpool step.
PH of sparge water should be 5.6 max
Tom's recipe says pre boil gravity 1.037 and post boil gravity 1.042
He used US05 yeast and Maris Otter vs 2-row
Dry hop after fermentation is complete.
Crash Chill and keg. |
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Mango Oat Sour
|
Gose
|
2.5 Gallons |
1.044 |
1.008 |
4.68 |
5.19 |
3.73 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2017 9:11 PM |
| Notes: 1 lb of light DME in 3/4 gallon water boiled, reduced temp to 120 and added 12 oz (1 carton) Goodbelly Mango juice. Put lid on the pot and let sit for 48 hours or so (it came down to room temp). pH seemed to drop to 3-4. Completed mash of the rest of ingredients, chilled down to 120 and added the 1 gallon of soured juice/wort. Allowed to sour for roughly 24 hours. Boiled for 1 hour, added hops at 10 minutes left. |
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Apple Pie Rye
|
American Brown Ale
|
5.5 Gallons |
1.079 |
1.024 |
7.33 |
35.35 |
22.49 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2016 9:40 PM |
| Notes: |
|
|
DUVEL CLONE
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.061 |
1.016 |
5.94 |
35.27 |
4.33 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2016 9:05 PM |
| Notes: |
|
|
Pumpkin Ale
|
Autumn Seasonal Beer
|
5.75 Gallons |
1.053 |
1.014 |
5.09 |
22.24 |
10 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2016 1:48 PM |
| Notes: |
|
|
Pils
|
Bohemian Pilsener
|
23 Litres |
1.057 |
1.016 |
5.42 |
37.36 |
3.51 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2013 6:08 PM |
Notes: Fermentazione:
11°C per 10 giorni (fermentazione primaria)
12°C per 10 giorni (fermentazione secondaria)
15°C per 3 giorni (dyacetil rest)
2°C per 30 giorni (lagerizzazione)
12°C per 20 giorni (carbonazione/maturazione) |
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R-uErigE AltFier
|
Altbier
|
11 Litres |
1.05 |
1.011 |
5.08 |
44.68 |
13.19 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: Speise |
Priming Amount: 1L |
Creation
Date: 11/25/2015 6:25 PM |
| Notes: |
|
|
Bowman Brand Stout
|
Imperial Stout
|
5.5 Gallons |
1.134 |
1.035 |
12.94 |
58.26 |
50 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 240 |
Boil Gravity: 1.098 |
Efficiency: 73 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 10:15 PM |
| Notes: |
|
|
Kentucky ESB
|
Extra Special/Strong Bitter (ESB)
|
25 Litres |
1.048 |
1.011 |
4.9 |
39.07 |
10.46 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 1:33 AM |
Notes: yeast nutrient, Koppafloc.
Ferent 7 days at 18.5c then transfer to 2nd. More copper coloured than what the recipe maker suggests. used 2 packs of yeast and made a starter 30 mins before pitching |
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Ron Mexico Pale
|
American Pale Ale
|
10.5 Gallons |
1.053 |
1.01 |
5.71 |
41.77 |
5.87 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 4/15/2015 6:35 PM |
| Notes: 69 deg til end of ferm. then dry hop for 7 |
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Init
|
American Pale Ale
|
12 Litres |
1.5 |
1.091 |
53.7 |
0.45 |
5.31 °L
|
1.8K |
2 |
|
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Author:
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totocaca
|
|
| Boil
Size: 3.8 Litres |
Boil Time: 45 |
Boil Gravity: 1.5 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2015 10:48 PM |
| Notes: |
|
|
Light Blonde Wheat Ale
|
Specialty Beer
|
21 Litres |
1.051 |
1.012 |
5.14 |
5.1 |
2.98 °L
|
1.8K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 40 |
Boil Gravity: 1.213 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2015 1:13 PM |
| Notes: |
|
|
Rua Brew
|
Irish Red Ale
|
5.5 Gallons |
1.051 |
1.012 |
5.18 |
22.57 |
10.15 °L
|
1.8K |
4 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2014 8:55 PM |
| Notes: |
|
|
Golden Dragon Ale
|
American Amber Ale
|
6 Gallons |
1.069 |
1.016 |
6.95 |
55.74 |
8.34 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: your choice |
Priming Amount: N/A |
Creation
Date: 10/11/2013 12:20 AM |
Notes: Primary fermentation will be 10 days.
Secondary fermentation will be 14 days.
Large yeast slurry from harvested yeast will be pitched.
Brown sugar syrup will be added to day three of primary fermentation.
I will bottle about one gallon of this before racking the remainder to carboy for secondary fermentation.
Honey syrup will be added to day one of secondary fermentation.
Cold crash for two days and add gelatin.
Cold crash an additional two days and rack to keg. |
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Gunfire
|
Southern English Brown
|
25 Litres |
1.039 |
1.013 |
3.39 |
89.06 |
31.6 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 35 |
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: 8/19/2013 3:32 PM |
| Notes: |
|
|
|
|