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Holiday Ginger Cheer!
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Experimental Beer
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10.75 Gallons |
1.064 |
1.014 |
6.56 |
16.48 |
23.33 °L
|
986 |
1 |
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 71 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/6/2019 10:50 PM |
| Notes: |
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Meggyes Saison
|
Saison
|
50 Litres |
1.048 |
1.004 |
5.83 |
28.98 |
7.83 °L
|
986 |
1 |
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| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 278.2 g |
Creation
Date: 4/18/2023 4:33 PM |
Notes: Mehet bele 8 kg fagyasztott magozott meggy erjedés végén. Campden tablettával a meggy előtte vadélesztő mentesítve. A meggyezés után másfél héttel palackozva.
(Kb +0,6 % alkohol a meggytől)
Mehet több meggy is. |
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Grape Ale
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Saison
|
16.5 Gallons |
1.056 |
1.012 |
5.75 |
20.74 |
23.6 °L
|
986 |
0 |
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| Boil
Size: 18.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2022 9:21 PM |
| Notes: |
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W-IPA
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American IPA
|
50 Litres |
1.064 |
1.014 |
6.58 |
60.95 |
6.39 °L
|
986 |
0 |
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| Boil
Size: 65 Litres |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/8/2022 3:01 PM |
| Notes: |
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KD Crazy Hazy IPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.59 |
41.43 |
4.32 °L
|
986 |
2 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 2/6/2022 3:15 AM |
| Notes: Light colour with strong citrus aroma with lingeringg head. |
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Simply Simcoe - Session NEIPA
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Specialty IPA: New England IPA
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5.5 Gallons |
1.055 |
1.013 |
5.47 |
14.78 |
4.61 °L
|
986 |
0 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 4.7 oz |
Creation
Date: 8/13/2021 3:19 PM |
| Notes: Simple low ABV NEIPA with almost only Simcoe, but a bit of Citra as well. Cant pick between S-04 and WLP-066 so why not both. |
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Winter Sunspot - Dark IPA
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Specialty IPA: Brown IPA
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45 Litres |
1.056 |
1.011 |
6.1 |
21.88 |
18.01 °L
|
986 |
0 |
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| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.177 |
Efficiency: 60 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 241.1 g |
Creation
Date: 5/8/2021 9:48 AM |
Notes: 1. Begin this step 5 days prior. The starter must involve several supernatant discarding steps. 400g of DME, 100g of Sugar, 1g of Go-Ferm, 1g of Yeast nutrient, 0.5g of DAP, and 600mL of water. Boil for 15 minutes and cool until 30 degrees Celsius. Add two sachets of US-05 yeast to the reagent bottle and seal with an airlock. Allow the yeast to ferment until gravity is minimal. Pour off any clear liquid and top up with fresh wort, allowing the yeast to continue fermenting. Shake bottle regularly to oxygenate. Ferment and grow yeast for 5 days.
2. 52L of water must be added to the fermenter and treated with 1.5 Campden tablets. This water is allowed to react for 24 hours, degassing. The water salts are added to the fermenter and homogenised. pH is tested at this point to ensure the reading is around 5.0-5.2. Then, to a stainless steel mash pot, add 26L of water. The remaining water should be transferred to a separate container and chilled in the fridge to assist later on in cooling the wort.
3. Bring water to 55 degrees Celsius. Three grain bags are placed into the mash pot. The recirculating pump is set up and bazooka shield is placed underneath the grain bags. Once water is at the correct temperature, add all grain equally to all three grain bags. Begin mashing the grain and recirculating water on top of the grain bed to release starches. The mashing schedule is followed.
4. After mashout, the grain bags are removed and drained in a separate pot. These bags are sparged with a total of 8L of water at 78 degrees Celsius. All the sparged water is added to the mash tun.
5. The water is brought to a boil and a 60 minute timer and hop schedule are started. At 15 minutes, all adjuncts and sugars are added. The immersion chiller coil is also added and heat sterilized at this stage.
6. At flameout, the chiller is started and temperature is brought down as close as possible to 20 degrees Celsius. When this wort is added to the fermenter, ensure it froths and oxygenates as it enters via pump. The extra water is added and topped off to 45L after losses. Oxygenate this water as much as possible before adding. This can be added by the same water pump as the wort. The yeast starter's supernatant is poured off and the yeast cake is then added and the fermenter is sealed.
7. Ferment at 15psi for 14 days. At 2 days, using the collection container, dry hop (according to the hop schedule) anaerobically with multiple CO2 flushes at High Krausen. Further dry hop with Simcoe at 10 days via the same method. Use both of these attempts to remove 2L of solid trub after every container is opened to the fermenter and settled over the course of a few days.
8. The final amount of trub is removed from the fermenter via the collection container including 300g of table sugar for secondary fermentation. The clean fermenter is now allowed to condition and clarify for 4 weeks. At this stage, several glass sample bottles (6-8) can be prepared with the counterpressure bottle filler.
9. Keg and condition for 5 days at 6 degrees Celsius and 5psi before serving. |
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Westmalle Dubbel Clone
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Belgian Dubbel
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11 Gallons |
1.059 |
1.012 |
6.17 |
23.14 |
27.05 °L
|
986 |
0 |
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| Boil
Size: 13.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
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: 12/28/2020 2:58 AM |
Notes: Used Franco-Belges Belgian Vienna Malt for the Vienna needed, used Simpsons Chocolate malt because NB didn't have Dingemans Mout Roost 900.
Add Candi at flame out to reduce chance of scorching. |
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Hyssop Mint Ale
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Spice, Herb, or Vegetable Beer
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5.5 Gallons |
1.042 |
1.014 |
3.69 |
18.85 |
3.13 °L
|
986 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: N/A |
Creation
Date: 6/20/2020 8:40 PM |
Notes: Added 1 ounce of Hyssop with the hops for 30 min. (This may need changed. How does it stand up to fermentation?)
Soaked Mint, Hyssop and Tarragon in 16 ounces of white Rum for 7 days prior to adding to to secondary. |
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Amarillo SMaSH
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American IPA
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5.5 Gallons |
1.073 |
1.018 |
7.14 |
66.15 |
7.35 °L
|
986 |
1 |
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| Boil
Size: 6.49 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 10.69 psi |
Creation
Date: 4/30/2020 3:46 AM |
| Notes: |
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Base Brew
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Blonde Ale
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20 Litres |
1.046 |
1.015 |
4.08 |
12.5 |
3.71 °L
|
986 |
0 |
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Author:
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LaOnda70
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| Boil
Size: 7 Litres |
Boil Time: 15 |
Boil Gravity: 1.133 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2014 4:56 PM |
Notes: Ale to test test new Hops!
Boil Light Dry Malt in a couple of liters of water, add the hops give (start tentatively with 10 grams) boil for 15 minutes.
Add more hops (this time 15 grams) and remove the pan from the heat, let it soak for about 30 minutes with the lid on. Strain it then down into your fermenter, mix in the beer kit and make up to 20 liters. (ABV around 4.4%) |
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Jedi Juice GASH 6%
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Specialty IPA: New England IPA
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6 Gallons |
1.061 |
1.014 |
6.13 |
47.87 |
5.07 °L
|
986 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.47 psi |
Creation
Date: 9/17/2019 11:33 PM |
Notes: https://www.youtube.com/watch?v=pS9yrkqxR8o
and
https://www.youtube.com/watch?v=MJDtgx0kiPs
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The Dr. - Mosaic Lupulin & Nelson DDH DIPA
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Double IPA
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17 Gallons |
13.639 |
3.29 |
5.57 |
30.29 |
4.66 °L
|
986 |
0 |
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| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 12.6 |
Efficiency: 52 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2018 2:25 AM |
| Notes: |
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Eve Of Darkness - 3rd Strong Ale - March 14, 2020
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American Strong Ale
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5.5 Gallons |
1.084 |
1.02 |
8.41 |
87.21 |
22.31 °L
|
986 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 65 |
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: 3/23/2018 2:37 AM |
Notes: added some wort to primary, then sprinkled 2 packs yeast, then continued to rack the rest of the wort on it. Bubbling away 13 hours later.
A little sweet out of fermenter. Maybe cut the Special B and biscuit next time. See what happens after bottle conditioning. |
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Funky Nálada
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Mixed-Fermentation Sour Beer
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27 Litres |
1.053 |
1.008 |
5.95 |
5.43 |
4.75 °L
|
986 |
0 |
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Author:
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: Forca carbonate |
Priming Amount: N/A |
Creation
Date: 10/20/2017 7:34 AM |
Notes: Boil the wort for 60 minutes without any hop adittions.
Cool to 40C, transfer to fermenter and pitch Lactobacillus Plantarum (cca 100 bilion cells). Flush the fermenter with CO2 and let the wort sour for 48h. Try to keep the temperature around 30C - 40C.
Transfer the soured wort back to boil kettle and bring to boil for 5 minutes. Proceed with whirlpool hop adittions according to recipe.
Cool the wort to yeast pitch temperatures and pitch the yeast. Ferment at 21C.
When the primary fermetation is over, dryhop the beer at 16C for 3 days, then cold crash for 2 days with gelatine and transfer to kegs, force carbonate to 2.5 vol CO2. |
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Garden Hop IPA
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Specialty IPA: Belgian IPA
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23.5 Litres |
1.068 |
1.014 |
7.05 |
81.58 |
9.09 °L
|
986 |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2017 8:25 PM |
| Notes: |
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The David DIPA (Original)
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Double IPA
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5.5 Gallons |
1.076 |
1.014 |
8.14 |
134.1 |
5.89 °L
|
986 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 2:37 AM |
| Notes: |
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John Snyder Extract Pale Ale
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American Pale Ale
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5.25 Gallons |
1.054 |
1.014 |
5.27 |
49.91 |
6.33 °L
|
986 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 75 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2016 8:59 PM |
| Notes: |
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Resolute Red Ale
|
American Amber Ale
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5.5 Gallons |
1.066 |
1.013 |
7.06 |
65.58 |
17.21 °L
|
986 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2015 3:19 PM |
| Notes: |
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Two Hearted IPA Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.015 |
5.94 |
40.13 |
13.16 °L
|
986 |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2015 7:31 AM |
Notes: !!!>USE GOLD LME< >DO NOT USE PILSEN<!!!!
THE GOLD LME WAS NOT AN OPTION ABOVE! THE GOLD LME OPTION WAS NOT AN OPTION ABOVE SO I PUT 9.15 lbs of Pilsen LME. When I tried to add GOLD LME it did not calculate correctly. Pilsen would work BUT GOLD LME IS THE CORRECT LME, NOT PILSEN! PLEASE UNDERSTAND THAT IF YOU USE PILSEN YOU WILL NOT HAVE THE SAME TASTE AS TWO HEARTED IPA! I APOLOGIZE BUT GOLD LME IS NOT AN OPTION ABOVE. PLEASE USE GOLD LME! A starter is advised! 2 stage fermentation is a must. Expect aggressive yeast activity within 48 hours. An airlock will NOT handle this. You will need a blow off! 1056 is a super active yeast. It will blow the top off of a bucket or blow up a carboy, no joke. US Safale 05 is a great dry yeast option if you don't have a blow off. Thank you and enjoy your beer my fellow HOP HEADS! Oh, feel free to use 2 ounces of Centennial hops, instead of one, when dry hopping. This would be dry hopping at 2nd fermentation. Also, depending on how hoppy you want it, you could put the hops in for the whole 10-14 days during the second fermentation, 1 or 2 ounces. Or, for less hoppiness, add 1 ounce a week into the second fermentation and just allow to dry hop for a week. The choice is yours. Just depends on what you want and how aromatic and hoppy you want the final beverage. Enjoy. |
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