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Helles Help Us
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Munich Helles
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4.5 Gallons |
1.048 |
1.01 |
4.9 |
26.88 |
5.23 °L
|
905 |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2018 3:20 AM |
Notes: 90:10 German Beer rule idea: https://www.homebrewersassociation.org/forum/index.php?topic=24627.msg325294#msg325294
Diacetyl test: https://beerandbrewing.com/make-your-best-helles/
From kai (http://braukaiser.com/wiki/index.php/Edel_Hell):
Propagate about 5 - 6 gram of dense sediment for every liter of wort that will be pitched. This will result in a pitching rate of about 25 Million cells per ml.
(18 l pitched wort will require about 100 g dense yeast sediment)
If this beer is brewed with lactic acid additions to both mash and boil, the pre-boil pH should be lowered to 5.3 - 5.4 through the use of lactic acid. I used about 0.08 ml 88% lactic acid per liter of pre-boil wort (2 ml for a pre boil volume of 25 l) which dropped the pH from 5.55 to 5.35. A lower boil pH softens the bitterness that is extracted from the hops.
Add hops after 10 min boil and boil for another 60 min. The total evaporation should be kept to 10 - 15% of the pre-boil volume. Chill to pitching temperature of 6 *C (43 *F). Aerate wort well to reach an oxygen level of 10 - 12 mg/l. In a 18 l batch this requires 90s pure O2 through a sintered stone for me.
Take a sample of wort for a Fast Ferment Test. This is very important for monitoring the fermentation.
Allow the beer temperature to rise to 8 C (46-47 F) and let the beer ferment at this temperature for 10 to 14 days. Transfer the beer to a lagering vessel while carrying over some yeast. Raise the temperature to 20 - 22 C (68 - 72 F) for 3-5 days for a maturation rest or until its attenuation is within 1 - 2 % of the attenuation limit determined by the fast ferment test.
Cool the beer to a cold conditioning temperature of 0 C (32 F) and hold it there for 4 - 6 weeks before transfering it to a serving keg or filling it into bottles. The cold conditioning time, if done in cornelius kegs, can also be used to carbonate the beer if that has not already been done during the maturation rest. If the beer is going to be bottle conditioned fresh yeast should be added. |
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Sans Souci
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No Profile Selected |
5 Gallons |
1.053 |
1.013 |
5.17 |
15.22 |
4.12 °L
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905 |
1 |
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| Boil
Size: 6.95 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 9.19 psi |
Creation
Date: 3/16/2022 2:42 PM |
Notes: Orignial recipe calls for Tettnanger hops at 5% AA with IBU=15
60mins 3.3AAU and 0mins 2.3AAU
Ferment then lager for 4 weeks |
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Peanut Butter Porter
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American Porter
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5.5 Gallons |
1.057 |
1.017 |
5.21 |
16.08 |
39.2 °L
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905 |
1 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/26/2022 8:09 PM |
| Notes: |
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Knary_HomeBrew Red Ale
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Scottish Export
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30 Litres |
1.049 |
1.013 |
4.82 |
26.99 |
19.73 °L
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905 |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 136.6 g |
Creation
Date: 10/9/2021 11:21 PM |
| Notes: |
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Raspberry Berliner Wiess V6
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Berliner Weisse
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12.5 Gallons |
1.044 |
1.006 |
4.99 |
5.08 |
3.12 °L
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905 |
0 |
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| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 30psi |
Creation
Date: 1/9/2021 11:14 PM |
Notes: Due to the brewing system being a SABCO setup, the mash needs to Vorlauf from dough-in to fly sparge. Its the only way the system can regulate the RIMS setup to keep mash temps on target.
*** I cap the mash with the flaked oats shortly after dough-in is complete for the malts. This SABCO system gets a stuck mash super easily. mash capping the oats seems to reduce this issue.
- Day 5 (Primary done, start of secondary) : Add 1 - 1.5L/50oz pouch of Oregon Fruit Red Raspberry Puree.
- Day 14 (+/- some): cold crash, then dump trub/bottom of conical.
- Day 15(ish): Steam extract the juice from 5 pounds of frozen raspberries into 2 (or 3) mason jars. Seal the jars & chill.
- Day 16: bubble CO2 thru conical, add raspberry juice
- Day 17: Rack to bright & Carbonate
Drink and enjoy. The final color will be Barbie pink, tastes like a slightly sour beer (pH = 4.35ish) that completely mimics eating a handful of raspberries.
***Excellent beer. Add Salt to make a killer Gose!
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Keller Pils
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German Pils
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4.5 Gallons |
1.048 |
1.009 |
5.07 |
42.02 |
2.92 °L
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905 |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2019 12:05 AM |
| Notes: |
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Nelson's Revenge
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British Golden Ale
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30 Litres |
1.044 |
1.01 |
4.5 |
35.59 |
4.8 °L
|
905 |
0 |
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| Boil
Size: 43 Litres |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 76 |
Mash Thickness: 3 |
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: 12/9/2018 9:28 AM |
| Notes: |
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American Pale Ale
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American Pale Ale
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100 Litres |
1.049 |
1.011 |
5.01 |
35.66 |
5.32 °L
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905 |
12 |
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| Boil
Size: 115.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.71 bar |
Creation
Date: 11/18/2018 2:40 AM |
| Notes: |
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American Wheat Ale
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Weissbier
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1 Gallons |
1.049 |
1.009 |
5.23 |
19.42 |
5.35 °L
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905 |
0 |
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| Boil
Size: 1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.049 |
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: 9/2/2018 12:00 PM |
| Notes: |
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Marshmallow Blonde
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Blonde Ale
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5.5 Gallons |
1.046 |
1.012 |
4.56 |
19.12 |
5.48 °L
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905 |
0 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 8/9/2018 10:05 AM |
| Notes: 4 bags marshmallows for 5 gal beer. Alternately could try adding 1TBS vanilla and 2lb sugar to approximate taste. |
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Kidmoxie Pale
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American Pale Ale
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5.5 Gallons |
1.05 |
1.01 |
5.25 |
53.27 |
8.15 °L
|
905 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
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: 1/8/2015 6:28 PM |
| Notes: |
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Run Run As Fast As You Lauter, You Can't Catch Me I'm The Gingerbread Porter
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Brown Porter
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20 Litres |
1.052 |
1.012 |
5.15 |
30.7 |
22.57 °L
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905 |
0 |
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| Boil
Size: 24.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 4:37 AM |
Notes: Target pre-boil gravity: 1.042
Actual pre-boil gravity: 1.057
Target OG: 1.052
Actual OG: 1.077
Dilution: ((17.7 x 18.7°P) / 12.9°P) - 17.7 = 7.9L
((kettle volume x °P) / target °P) - kettle volume = dilution
Pre-boil volume: 20.5
Post-boil volume: 17.7
Evaporation: 13.7%
- Check/record pre boil gravity (target: 1.042)
- Dilute end of boil to target OG (target: 1.052)
- Fermented for 17 days
- Add 2 tbsp ginger and 2 tsp mixed spice after 9 days
- Chill for at least 14 days
Total mash water needed 27.8
Strike water volume at mash thickness of 3 L/kg 14.3
Remaining sparge water volume 13.5
Grain absorption losses -1.6
Mash Lauter Tun dead space -1
Amount going into kettle 25.2
Boil off losses -3
Kettle dead space -1
Hops absorption losses -0.2
Misc. losses -1
Amount going into fermentor 20
Total: 27.8 |
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PARROT
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Experimental Beer
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17 Litres |
1.05 |
1.012 |
4.87 |
64.46 |
4.52 °L
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905 |
0 |
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Author:
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 54 |
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: 2/20/2018 10:33 AM |
Notes: Brewdate 2017.02.20
Bottled 2017.03.08
Not Good! |
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Sigges Birsla
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American Pale Ale
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14 Litres |
1.045 |
1.009 |
4.79 |
43.79 |
3.58 °L
|
905 |
1 |
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2017 6:53 PM |
| Notes: Og 1052 |
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MO/Chinook Smash
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American Pale Ale
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12 Litres |
1.043 |
1.01 |
4.36 |
45.91 |
5.4 °L
|
905 |
1 |
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| Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2017 9:33 PM |
| Notes: |
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A Wee Chevy
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Scottish Heavy
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5.25 Gallons |
1.054 |
1.017 |
4.83 |
17.49 |
17.56 °L
|
905 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 58 ° F |
Priming Method: kegging |
Priming Amount: N/A |
Creation
Date: 11/2/2016 4:12 PM |
Notes: Using a smack pack yeast, get it going 8 hours before pitching.
Pitch yeast at 65 - 70* and drop to 58* in fermentation fridge.
After a few days, raise fermentation temp to mid-60's. |
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1738 Summer Ale
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American Wheat Beer
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22 Litres |
1.041 |
1.005 |
4.76 |
26.12 |
5.28 °L
|
905 |
0 |
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Author:
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LandisRF
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| Boil
Size: 29.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2016 11:24 PM |
| Notes: 2 packs dry yeast |
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Single Hop Pale - Calypso
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American Pale Ale
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4.5 Gallons |
1.046 |
1.006 |
5.26 |
39.13 |
2.99 °L
|
905 |
0 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2016 6:18 PM |
| Notes: |
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Irish Red 20/10
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Irish Red Ale
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230 Litres |
1.053 |
1.013 |
5.18 |
24.25 |
15.67 °L
|
905 |
0 |
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| Boil
Size: 240 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 10/20/2015 7:57 PM |
| Notes: |
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O'Common Lager (Nate's Housewarming Beer)
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California Common Beer
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5.5 Gallons |
1.051 |
1.016 |
4.74 |
43.39 |
10.32 °L
|
905 |
1 |
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Author:
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mochaporter
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2015 7:13 AM |
| Notes: |
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