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Witch's Solstice Brew - TCB
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Imperial Stout
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50 Litres |
1.074 |
1.023 |
6.75 |
46.72 |
33.41 °L
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1.1K |
0 |
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| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2017 4:59 PM |
| Notes: for 50L - 2 1/2 pack of safebrwe US-06 |
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Did You Say Wheat?
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American Wheat Beer
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5.25 Gallons |
1.053 |
1.014 |
5.13 |
23.53 |
4.92 °L
|
1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 5/31/2021 9:30 PM |
Notes: Ferment at 68
Alternate dry yeast = Mangrove Jack M36 |
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Dragon's Milk
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Imperial Stout
|
5.25 Gallons |
1.098 |
1.023 |
9.89 |
44.07 |
50 °L
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1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 5/30/2021 11:11 PM |
Notes: Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel malt sweetness, and heft will help balance the beer when you dry it out with the bourbon/oak addition later on. Sparge at 168° F (76° C). Chill wort to 65° F (18° C), ferment for 7 days, and then allow temperature to rise to 68° F (20° C) and ferment to completion. This typically takes 10–14 days.
While you are waiting, boil 0.5 oz. (14 g) of white, untoasted French oak chips, 0.5 oz. (14 g) medium toast chips, and 0.5 oz. (14 g) heavy char chips in 8 oz. (240 mL) of water for about 5 minutes. Drain off the water, and soak the wet chips in 8 oz. (240 mL) of cheap, rotgut plastic bottle whiskey or bourbon for 1 week. Drain, donate the booze to your nearest sink (or even better, use it in a pork shoulder marinade prior to smoking) and this time soak the chips in 750 mL good-quality bourbon (cask strength is better if you are willing to make the sacrifice) for 4 to 7 days. You should get vanilla from the white chips, coconut from the medium chips, and dark chocolate notes from the heavy char. Begin tasting the bourbon after 3 days. After the boil in water and pre-soak in cheap booze to extract harshness, you should now get subtle, harmonious flavors and aromas from the chips.
You are looking for a good, sweet, vanilla, coconut, and chocolate character that complements both bourbon and stout. When these flavors are detectable, and work well with the bourbon, it’s time to blend the soaking liquid into your finished or nearly finished stout. Add to taste—you don’t have to use all the bourbon, and you don’t have to add the soaked chips either, unless you feel the beer needs more oak character. Less is definitely more here—it seems like a whole lot of booze and a pitiful amount of wood, but this ratio will allow you to pull subtle, sweet barrel nuances from the chips, rather than harsh, dry tannins, charred wood flavors and bitterness. The bourbon itself will provide much of the flavor, and will bump up the alcohol on your stout a bit too, leaving you with closer to 10–11% ABV, which is right in line with Dragon’s Milk. It will also dry out your beer appreciably, which is a good thing, because we’ve intentionally made the beer thick and sweet by mashing high. |
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Wild Honey Pie
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American Wheat Beer
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5.25 Gallons |
1.049 |
1.009 |
5.24 |
18.21 |
5.52 °L
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1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 5/29/2021 11:44 PM |
| Notes: Steep honey after boil |
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Paulaner Clone Festbier
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Festbier
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5.5 Gallons |
1.056 |
1.008 |
6.21 |
20.76 |
4.19 °L
|
1.1K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2020 9:07 PM |
| Notes: |
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Ginger Bug Beer
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Spice, Herb, or Vegetable Beer
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20.8 Litres |
1.001 |
1.015 |
0.09 |
31.37 |
6.75 °L
|
1.1K |
1 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.001 |
Efficiency: 1 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 115.5 g |
Creation
Date: 11/24/2020 9:11 AM |
Notes: This is an experimental recipe using ginger bug as the fermenting agent. The naturally occurring yeast and bacteria in the ginger do the work. No yeast is added. The alcohol level is negligible as a result.
It is a variation on the more common ‘ginger bug lemonade’ which is sugar-based and usually takes no longer than a week. It produces a very sweet, very fizzy drink.
I have made several batches of an extract version of this recipe. It has taken about 6 weeks to fully ferment. I’ve bottle carbonated it with apple juice or sugar. The result is a very dry, malty, lightly carbonated drink.
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4 Malt Viking Ale
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Belgian Specialty Ale
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5.5 Gallons |
1.047 |
1.008 |
5.12 |
19.44 |
8.8 °L
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1.1K |
1 |
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| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/29/2020 1:44 AM |
Notes: Viking Malt recipe for 4 malt ale with yeast substitution.
Clawhammer BIAB 120v 10 gallon system
Carbon Water Filter Home Depot
7 days primary room temp
Stick in cooler at 65 degrees until ready to keg
cold crash at 34 deg 2 days prior to keg
4Malt Ale
4Malt Ale is red hued all malt beer brewed with selected malts.
The flavor of this Ale if full and malty but due the that it is pressurized with gas mix
N 70% / CO2 30%. This beer is very smooth and easy going with nice creamy foam. Nice citric note may be noticed originating from cascade hop. Alcohol content promotes the overall taste experience giving a little warming effect in after taste.
The flavor and odor of this beer can be said to be full, balanced and pleasant.
Raw Materials:
75 % Viking Pilsner Malt
10 % Viking Caramel Malt 50 10 % Viking Cookie Malt
5 % Viking Red Ale Malt
Mashing
Malt/Water ratio: 1/4
pH set with lactic acid to 5,6 66°C 60min / 78°C 1min
Boiling:
60min, normal pressure
pH set with lactic acid to 5,0
Bitterness units from bitter/aroma hops: 64%/36%
Bitter hops: Northern Brewer, 9,4 % alpha, dosing beginning of boiling. Aroma hops: Cascade 6,9 % alpha. Dosing 50min from beginning of boiling
Fermentation: OG/FG 14,0/4,4
Mangrove Jacks Burton Union M79;
4 days +20°C / 3days + 16°C / 7 days +10°C / 3 days -1°C. From day 4 pressure +0,5bar
Filtration:
Beco SD30
Beer Analysis: Alcohol
Color Bitterness pH Turbidity
5,0 vol-% 17°EBC 15 BU 4,2 |
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StarHop!
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Imperial IPA
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5.5 Gallons |
1.071 |
1.016 |
7.55 |
79.68 |
5.57 °L
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1.1K |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 72 |
Mash Thickness: 1.6 |
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: 3/25/2018 9:00 PM |
| Notes: |
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Table NEIPA Blonde Ale Fusion-tjosan
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Blonde Ale
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20 Litres |
1.048 |
1.021 |
3.53 |
26.65 |
4.65 °L
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1.1K |
0 |
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2018 8:26 PM |
| Notes: |
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Brownzilla
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American Brown Ale
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5.25 Gallons |
1.058 |
1.01 |
6.36 |
54.25 |
15.76 °L
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1.1K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2017 5:18 PM |
| Notes: |
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Del Dragon Belgian Strong Ale
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Belgian Dubbel
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20 Litres |
1.072 |
1.02 |
6.8 |
26.16 |
11.32 °L
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1.1K |
0 |
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Author:
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Del Dragon
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| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: White Sugar |
Priming Amount: 90 g |
Creation
Date: 4/11/2014 11:48 AM |
| Notes: Fermentation 7 days. Maturation 7 days with clearer.Creamy foam, small burbles. |
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Mole'volence
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Imperial Stout
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5 Gallons |
1.11 |
1.033 |
10.13 |
51 |
50 °L
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1.1K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 8/6/2016 4:04 PM |
Notes: In secondary, add vodka soaked:
4oz cacoa nibs
1 vanilla bean, chopped
1 cinammon stick, broken (2-4g)
2 dried ancho peppers, deseeded
2 pasilla peppers, deseeded
1 Guajillo pepper
Didn't set my Equipment so my OG is 1.077
Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.
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Denis - Weizenbock
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Weizenbock
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100 Litres |
1.071 |
1.013 |
7.51 |
19.2 |
19.68 °L
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1.1K |
0 |
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| Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2016 12:30 PM |
| Notes: |
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Vienna Mandarine
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American Pale Ale
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45 Litres |
1.062 |
1.012 |
6.56 |
24.76 |
13.96 °L
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1.1K |
0 |
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Author:
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| Boil
Size: 45 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: 4 |
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: 6/10/2016 12:16 PM |
| Notes: |
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Grainfather Part Deuix
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Belgian Golden Strong Ale
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7.5 Gallons |
1.093 |
1.022 |
9.37 |
22.95 |
7.21 °L
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1.1K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2016 4:41 PM |
| Notes: |
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021 - DIPA
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American IPA
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3.8 Litres |
1.064 |
1.017 |
6.25 |
114.85 |
13.69 °L
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1.1K |
0 |
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Author:
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| Boil
Size: 6 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 0.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 7:15 PM |
| Notes: Added candi syrup at 10 minutes left of boil |
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Fjord & Fjell Braunbär
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Dunkles Weissbier
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20 Litres |
13.637 |
3.229 |
5.6 |
14.6 |
14.21 °L
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1.1K |
1 |
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| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 10.1 |
Efficiency: 65 |
Mash Thickness: 2.2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 4/9/2016 9:40 PM |
| Notes: Starter: 1.3l at 10P for 1-2 days / stirplate |
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Northern Brown
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Dark Mild
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5.5 Gallons |
1.052 |
1.017 |
4.58 |
20.14 |
20.15 °L
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1.1K |
4 |
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| Boil
Size: 6.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 3.6 oz. |
Creation
Date: 12/11/2015 7:15 PM |
Notes: Mash at 168.4 (preheat mash tun)
Sparge-use recirculate 2 minutes each 5 minutes for the first 15 minutes then fly sparge for 30. Fly sparge should acheive 166-168 degrees
3.6 oz priming sugar for full 5 gallons for a 2.1% CO2 (high end of British Ales, Low end of US Ales)
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Belgian Witbier
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Witbier
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13 Gallons |
1.052 |
1.014 |
5.06 |
15.76 |
3.85 °L
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1.1K |
1 |
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Author:
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Eviljay
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| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 4/6/2015 1:22 AM |
Notes: 1/2 Wit II
and 1/2 Wit I |
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Big Me (Barley Wine)
|
English Barleywine
|
2.25 Gallons |
1.1 |
1.025 |
10 |
52 |
16 °L
|
1.1K |
0 |
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| Boil
Size: 3.62042 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 3/23/2012 10:40 AM |
| Notes: |
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