|
100 (2022)
|
English Barleywine
|
5 Gallons |
1.098 |
1.025 |
9.61 |
67.94 |
17.76 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 180 |
Boil Gravity: 1.06 |
Efficiency: 48 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2021 5:35 PM |
Notes: ===============================
7/20/2022
brew day yesterday. had the shop crush the grain. did about 75 or 80% of the grain bill in the GF just eyeballed kept adding grain and water until it was full and still seemed relatively liquidy. did the rest in the igloo.
once i collected the wort i was at 1065 and 8 gallons - about correct gravity and under volume by a gallon. i skipped sparge and went ahead with the plan and boiled 3 hours and hopped accordingly, i had to go do other stuff, probably couldve adjusted the boil time down to maybe 2 hours. at the end of the boil the gravity was near 1.120 and maybe 4.5 gallons so i added about a gallon of cold water, which may have been too much, my final OG might be more like 1.098 but i have almost exactly 5 gallons.
had some issues with chiller so i had to use immersion chiller to get to 100, then transferred and moved to chest freezer to get to 92, then went ahead and knocked out to fermenter with awaiting yeast cake. it was down to 68 within an hour.
===============================
7/19/2022
going with this base grain bill and will be racking on top of london 3 yeast cake. still need to figure out hops. maybe ekg or fuggles later on but basically millenium for bittering. will use tap water, mash during work (maybe want to do like 30% of the mash in the igloo?) then sparge and start boiling 530 - 830. should be able to handle 9 or so gallons to start with. be prepared to add dme if (when) OG is light. having brew shop mill for me this timefor convenience and also to see if my poor efficiency might have been from my mill.
===============================
7/12/2022
considering brewing the bw again but with 2row for simplicity smh. i think i can make it work with 2 row and just do an american/english hybrid, using american malt and english hop and yeast...?
are the hops too low on this recipe? if using maris otter, is 90% too much (flavor?) consider adding some wheat or carapils for head.
two good sources
* https://homebrewacademy.com/english-barleywine-recipe/
* https://beerandbrewing.com/make-your-best-english-barleywine/
=====================================
5/25/2022
thinking about brewing this soon. given what we've learned brewing FILDI (43% eff) and Mona Lisa (50-55% eff) we better modify this one for 50%.
this may be a good one to brew with cokerbrau especially so we can split a maris otter sack. adjusting recipe for my road setup but also we could brew it here in same manner we did for FILDI. i think just two mash tun (g40 and one cooler)
i think if we use dry yeast packs we can just use one pack and a 2L starter per 5 gallons.
=====================================
12/7/2021
Gonna give this one another try in the G40. hoping 60% eff but overshooting grainbill to give some wiggle room. be ready with DME at flameout if OG is low.
* going to actually use english base malt this time
* going to make yeast starter from packs this time to avoid over attenuation.
* going to run straight tap water again.
* going to boil 3 hours. should get better boil in G40 than induction plate
* switching to london 3 which has lower attenuation than 1056
* yeast - need 1 packs of rva 132 plus 3 or 4 L starter
TODO :
* figure out if this will fit in the G40
** manual says it holds 29 lb grain so should be good, i assume that is for 1/1 mash thickness?
* thinking about getting a sack of maris otter and use the rest on the imp stout.
* possibly use yeast cake from holiday ale? would have to save it for a week or two....
=====================================
12072020
updating recipe. Notebook has 1080 wo extract that is 51% eff. Plus the extract gives 1102. Notebook has FG at 1010 (crazy!) Making this 90% attenuation and 12% abv. I almost dont believe that. (update : brewersfriend says 1056 average attenuation is indeed 90%). Tasting a bottle today, it is strong, but fruity off flavors, a faint tartness. Too dry and thin. Want malty sweet. Next time, pay attention to ph, water profile. Maybe buy yeast packs and starters to get target yeast population instead of reusing since that seems to over attenuate. This way we might get to a higher final gravity. Could consider kviek to save time/money. Also maybe finally spring for british malt and hops and yeast?
=====================================
6/19/2020 :
kegged a couple days ago. final gravity is 1.010 i believe. need to check notebook, which also has the OG. needs resolving....(just leaving these incomplete notes now in case i never come back to it)
=====================================
5/21/2020 :
came out with really low efficiency so THIS thread is using the extract. the previous thread without extract is here : https://www.brewersfriend.com/homebrew/recipe/view/870147/100-v2-
=====================================
5/14/2020 :
brew day. Changing warrior to millennium. Changing pre boil volume from 6.5 to 6. Post boil 4.5. Batch 4.
Ended up with slightly more than 4. Brewed this on induction plate so possibly wasnt the most rigorous but it was decent. Was boiling wort as i was pulling it / during the sparge.
=====================================
5/12/2020 : okay unfortunately i am ready to brew this beer as soon as tomorrow evening but did not really stick to my initial desires - this brew is going to be 2row and 1056. i really want to do it the british way but not in the cards this time. (stupid me, bad planning...there is a sidenote here that i brewed something with london yeast earlier this year in plans to branch into barleywine, but the yeast was tainted or something else happened delaying the barleywine). alas this brew will be pitched directly on to a blonde ale yeast cake. i may take out a couple scoops of the cake prior to save for something else.
what i want to know right now is :
* is this 1.25 lb of 60 going to do much? (i guess its too late to do anything else, besides add other random crystal laying around)
* need to confirm / dial in mash temp
* probably going to want to drop efficiency a couple points, maybe to 65, just in case. tbh 70 is the absolute highest of the high that i sometimes dont even reach on sessions.
=====================================
Update 12/19/2019: I'm changing this recipe a bit to try for better barleywine body and flavors. using british malt and doubling the crystal. will continue on with the american hops and london yeast.
=====================================
update 8/19/19 :
Last one came out kind of thin. This time going to bump boil time up to 120 minutes. CONSIDER USING MARIS OTTER. Everywhere says to mash at 150; first batch notes say 155 but this time will make sure to try to hit 155. NEED TO RESOLVE WHAT TO DO ABOUT MASH THICKNESS. Changing recipe to 4 gallons to try to not use any DME. Lowering IBU less than 50.
=====================================
update 1/3/19 : originally i was thinking english but i just copied my existing recipe into this one and modified it to match this american style recipe old foghorn from anchor :
https://www.homebrewersassociation.org/homebrew-recipe/anchor-brewing-old-foghorn/
the fwh seems to add a lot more ibu than the original recipe. could change the util % but im not sure what it means even after reading the blog on this site. 70 something still isnt too high, it wil be harsh / hot for a while tho
this has a ton more hops than the original it really is americanized, could consider using us05....
to carbonate, you could :
a) primary 2-3 weeks, secondary 1-6 months (some people add champaigne yeast here), bottle condition 3-9 weeks (some people add champagne yeast here too)
b) primary 2-3 weeks, bottle with no additional yeast, age/condition for 6 months..
https://www.homebrewtalk.com/forum/threads/bottle-conditioning-barleywine.165607/
think about doing a partigyle 2nd brew
https://byo.com/mead/item/1963-parti-gyle-brewing-techniques
would like to age at least one gallon on bourbon and oak... |
|
|
Mona Lisa (2021)
|
Russian Imperial Stout
|
5.5 Gallons |
1.1 |
1.032 |
8.95 |
52.14 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.086 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 4/30/2021 4:27 PM |
Notes: ===============================
11/3/2021
this brew came out tasting funky again. submitted to JRHB dominion cup they said umami and i think that is correct. This is the third time this has happened to varying degrees, I previously thought it might be bad ingredients but I think hothead and/or too much roasted malt is to blame.
reworking this recipe into a new one :
https://www.brewersfriend.com/homebrew/recipe/view/1214819/mona-lisa-late-2021
===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.
Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....
===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.
9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.
==========MISC NOTES=============
mona lisa stout
ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet
https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)
mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more
final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice
CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring
AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries
HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....
final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333
|
|
|
Cassie's Imperial Stout
|
Russian Imperial Stout
|
5.2 Gallons |
1.105 |
1.031 |
9.78 |
67.63 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 72 |
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: 10/15/2019 5:51 PM |
| Notes: |
|
|
Jane's Dragon Fly Porter Batch #1
|
Brown Porter
|
32 Gallons |
1.09 |
1.017 |
9.57 |
20.75 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.8 |
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: 3/11/2018 4:24 PM |
| Notes: This is the first batch of beer brewed at the 22 Lakes Brewing Company. The prototype gives us something to build upon. Plus, we all enjoy drinking a nice ice cold malty red amber beer. |
|
|
Revolution Pale Lager
|
American Lager
|
5.5 Gallons |
1.045 |
1.007 |
4.9 |
14.69 |
3.53 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2019 11:16 PM |
| Notes: |
|
|
Acapulco En La Azotea 20BBL
|
Specialty IPA: White IPA
|
2600 Litres |
1.044 |
1.007 |
4.76 |
22.52 |
4.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2660 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 12/11/2023 10:25 PM |
| Notes: |
|
|
Sea Dog Blue Paw Blueberry Clone
|
Weissbier
|
5 Gallons |
1.053 |
1.016 |
4.89 |
26.31 |
4.38 °L
|
1.3K |
1 |
|
|
Author:
|
|
Feline Fine Homebrewing
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 7/14/2023 12:56 AM |
Notes: 152 mash
75 degrees, cool to 66 keep at 66 for fermentation
add 2 oz blueberry extract |
|
|
Fagerhult 2.0
|
Munich Helles
|
19 Litres |
1.047 |
1.01 |
4.91 |
26.66 |
4.4 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/11/2020 7:51 AM |
Notes: 14 days i primary @ 11C
Coldcrash 4 days @ 1C Fine with gelatin .
Kegg and lager @ 1C 8 weeks.
|
|
|
Zero Tolerance GF Calibration Pale Ale
|
American Pale Ale
|
5 Gallons |
1.045 |
1.008 |
4.88 |
39.66 |
5.26 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 11/7/2020 5:42 PM |
| Notes: |
|
|
Chocolate And Coffee Stout
|
Dry Stout
|
30 Litres |
1.044 |
1.011 |
4.39 |
40.19 |
42.56 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 5.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 180 |
Creation
Date: 4/26/2020 9:33 AM |
Notes: Choc raw bits 100g and coffie grounded 50g and Vanilla stick 5g added in boil for 5min then added to 20L fermentor
20L on so4
10L on London esb
R to Check taste is coffie or choc is in 20L better then 10L
R check Vannila taste?
R check if Alkohol level sufficient w taste for next brew
R check if Chocolate malt weight maybe too much?
R check hops smell and taste if noticeable? |
|
|
Brut Ipa
|
English IPA
|
5 Gallons |
1.048 |
1.008 |
5.21 |
59.37 |
3.47 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 63 |
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: 5/24/2019 1:25 AM |
Notes: fermentation day 3- 3 oz mix (galaxy, centennial, citra)
day 6 repeat dry hop |
|
|
Weiz Beer
|
Weizen/Weissbier
|
25 Litres |
1.05 |
1.013 |
4.94 |
12.33 |
6.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 50 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2014 5:36 PM |
| Notes: |
|
|
Hibiscus Saison
|
Saison
|
5.5 Gallons |
1.047 |
1.008 |
5.13 |
30.95 |
3.79 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2017 2:43 AM |
Notes: I plan on letting this yeast free rise from the pitch temp of 70° to as high as 80°.
Once the yeast slows to about 1 bubble every 10 seconds I'll add the dry hops and let it go until the FG is at or about 1.005. |
|
|
Through A Mild Darkly
|
Dark Mild
|
5.5 Gallons |
1.038 |
1.013 |
3.34 |
16.46 |
18.13 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2017 3:24 PM |
| Notes: |
|
|
Oatmeal Stout
|
Irish Stout
|
22 Litres |
1.046 |
1.013 |
4.36 |
25.86 |
35.27 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: gyle |
Priming Amount: 1 litre +/- |
Creation
Date: 10/18/2016 6:58 AM |
| Notes: brown sugar is a late addition last 15 minutes of the boil. |
|
|
Aussie Pale Ale 2
|
Ordinary Bitter
|
23 Litres |
1.041 |
1.009 |
4.17 |
28.05 |
7.48 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 3.575 |
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: 10/14/2016 9:49 AM |
| Notes: |
|
|
4th Of July Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.048 |
1.01 |
5.02 |
19.14 |
4.2 °L
|
1.3K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2016 11:50 PM |
| Notes: |
|
|
Red Sun
|
Irish Red Ale
|
15 Litres |
1.053 |
1.013 |
5.24 |
26.59 |
10.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 85 |
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: 2/6/2016 1:35 PM |
| Notes: |
|
|
Hepne Brygg #26
|
English Cider
|
15 Litres |
1.037 |
1 |
4.74 |
0 |
1.82 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 2/4/2016 7:52 PM |
| Notes: |
|
|
Chocolate Weezin'
|
Dunkelweizen
|
5 Gallons |
1.054 |
1.015 |
5.19 |
12.7 |
16.64 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2015 12:28 PM |
Notes: K.I.S.S Dunkel Weiss. EZ brewing, fast fermenter, keep it cool, have blowoff tube ready! Grain to glass in under 30 days!
R.D.W.H.A.H.B..... |
|
|
|
|
