|
Rudolph's Blanket
|
British Strong Ale
|
1 Gallons |
1.068 |
1.013 |
7.2 |
51.21 |
23.13 °L
|
880 |
3 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 12/16/2017 8:40 PM |
| Notes: |
|
|
Emersons Pilsner - Extract
|
Classic American Pilsner
|
20 Litres |
1.064 |
1.012 |
6.82 |
13.54 |
4.61 °L
|
880 |
0 |
|
|
|
| Boil
Size: 31.75 Litres |
Boil Time: 15 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.84 bar |
Creation
Date: 9/25/2023 6:49 PM |
Notes: EMERSON'S PILSNER RECIPE - WilliamsWarn
Emerson's Brewery in Dunedin makes a great Pilsner with Riwaka hops, and this recipe is a homage to that beer, with a similar colour, bitterness and taste. The main thing is to get a good burst of Riwaka hops in the taste! To get to 4.90% alcohol, you will need 200g more Dry Malt Extract (DME) than usual. Or you can add an extra 750g bag of WW DME and make a 5.76% alcohol pilsner.
Ingredients (25L BrewKeg™):
• 100g Riwaka hops
• 1.7kg Premium Lager can
• 1.5kg bag DME
• 750g bag DME
• Sachet of S-23 yeast
Method:
1. Boil 25g of hops in a pot with 1.5L of water and leave it boiling for 37 minutes
2. If you normally rehydrate your yeast in the sediment bowl, do this now by filling your sediment bottle ¾ of the way with 25℃ water, sprinkle yeast in and give it a light swirl.
3. Steep 75g of remaining hops by putting them in a jug and pouring 1.5L of boiling water over them. Cool to roughly 80℃ by adding a small amount of cold water. Let them steep for at least 20 minutes while you carry on with the rest of the steps.
4. Fill BrewKeg™ with 2L of hot water
5. Add can of Premium Lager and stir until dissolved. Top Tip: soak the can in a jug of hot water while you are doing the steps above to soften the malt and make it easier to get out of the can.
6. Add 5l of cold water to your BrewKeg™
7. Add in the DME and stir.
8. Once the hops have steeped, pour the mixture into a strainer and press with a spatula to squeeze out as much liquid as you can. With large amounts of hops, you may need to do multiple batches in through your strainer or sieve. Do the same with the boiled hops when ready.
9. Top the keg to the fill line, ensuring the final temperature is around 25°C
10. Give it one last mix before pitching yeast and putting the lid on, or if you have your yeast in the sediment bottle, put your lid on and then secure sediment bottle to the bottom valve and then open the valve
11. Ferment at 25°C for 4 days or until you see that fermentation is finished in the sediment bowl
12. Crash cool for two days and clarify twice within this time
13. Enjoy!— 7 |
|
|
GGB Founding Fathers Brew
|
Belgian Dubbel
|
3 Gallons |
1.067 |
1.015 |
6.83 |
39.09 |
15.2 °L
|
880 |
0 |
|
|
Author:
|
|
BrewingBaar
|
|
| Boil
Size: 4.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 50 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2022 7:38 PM |
| Notes: |
|
|
Star Gazer Hazy Double IPA – PartiGyle
|
Double IPA
|
11 Gallons |
1.067 |
1.015 |
6.85 |
41.5 |
4.2 °L
|
880 |
0 |
|
|
|
| Boil
Size: 11.8 Gallons |
Boil Time: 70 |
Boil Gravity: 1.055 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2021 10:15 PM |
Notes: This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.
Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”
Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)
Final Gravity: 1.012 (3.1°P)
ABV: 7%
IBU: 35
Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.
Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.
Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.
Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.
Prime and bottle condition, or serve from keg if naturally conditioned during aging.
PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above. |
|
|
Hazy 3.0 - Sabro & Strata - Dai Kide
|
Specialty IPA: New England IPA
|
15 Litres |
1.067 |
1.016 |
6.77 |
50.01 |
4.91 °L
|
880 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 40 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 63.1 g |
Creation
Date: 1/18/2021 12:42 PM |
| Notes: |
|
|
Maibock 2
|
Maibock/Helles Bock
|
6 Gallons |
1.069 |
1.017 |
6.78 |
31.5 |
6.94 °L
|
880 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: dextrose |
Priming Amount: 5.4 oz |
Creation
Date: 12/22/2020 4:46 AM |
Notes: Copied Maibock 1 and altered grains to go lighter profile. Using Omega yeast instead of WLP833.
subbed 2# light munich 5L and 1# dark Munich 15L for 3# Munich 10L.
Did a 20 minute decoction boil with about 2 gallons thick mash after conversion. Raised mash out to 162. Next time use more mash.
|
|
|
Raspberry Strudel Kettle Sour
|
Berliner Weisse
|
6 Gallons |
1.066 |
1.013 |
6.9 |
7.51 |
5.38 °L
|
880 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 13.31 psi |
Creation
Date: 11/2/2020 9:01 PM |
Notes: -Mash as normal with grain bill listed.
-After sparge bring to boil to kill microbes.
-Make sure pH is at 4.5 with lactic acid.
-Once pH is hit and wort is cooled, pitch omega lacto strain.
-Keep in kettle at 95 degrees for 24-48 hours until desired 3.2- 3.4pH.
-Bring to boil again to kill off lacto strain.
-During boil yeast nutrient and hops.
-Transfer to fermenter and pitch sacco strain at pitch temp.
-After fermentation is done throw in potassium phosphate.
-After potassium phosphate is added, add desired pureed fruit.
-Raspberry, Graham Cracker, Vanilla, Cocoa Nibs, and Cinnamon |
|
|
Dipa Citra / Vic Secret / Galaxy
|
Specialty IPA: New England IPA
|
19 Litres |
1.072 |
1.018 |
7.08 |
89.33 |
5.02 °L
|
880 |
1 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 95.5 g |
Creation
Date: 9/1/2019 8:31 PM |
Notes: Dh au jour 14 1.019
Emb jour 16
amelioration comparé à la derniere fois:
ratio de houblon en dh plus bas de 15g selon le grain
sulfate 1 peu plus bas, chloride 1 peu plus haut
PROCESS
MASH:mettre leau a 75 au lieu de 72 avant quon mette le grain pour finir a 66 degrés et ne pas oublier de brasser chaque 15 minutes, a la fin au dern 15, prendre 1 sampler tiedir a 21 et regarder la OG
SPARGE:avoir leau a 79 au lieu de 77 au chaudron comme ca le temps de mesurer dans la tasse on va etre au bon degré.
FERM:avoir une piece plus fraiche.. genre 18 et apres 36 h etre attentif..avoir 1 blow off ready
DH: preparer 1 dispositif plus rapide et donner 2 swirl
EMB: un peu plus haut et moins brasser entre chaque, filtrer a fond..
Ibu whirlpoo a 10%
Efficiancy a 69%
Attenuation a 74
mash a 66 pour meill eff et moins de sucre
Mashthickness initial a 3.42 sipa
21,5l/7,24kg=2.96l/k
Doit etre entre 2.5 a 3.2 (plus cest liquide plus on a de conversion mais moins de sparge donc besoin de boil plus long)
Plus epais, meilleure qualite des proteines et augmente le gout sucré de la biere
Trop de sparge va aigmenté le ph car le sucre qui sort nest pas assez concentré a la fin
Pour augmenter le ration on pourrait ne le fera pas. .5l transféré au mash fu sparge et pour avoir moins un gout sucré
Grain absorption:
5.5 l pour 5.25kg sipa= 1.04 l perdu/kg
7.24kg x 1.04=7,52 l perdu sur 31,5=24l, on va p-e fermenter 18,5 au lieu de 19..
351g en dh au lieu de 367 les ratios
sulfate est 1 poeu plus bas et chloride 1 peu plus haut
on va conserver 2,15 de carb..va enlever 1 peu de texture sucré
1/demi camden
########################
9 A 10, MESURER LEAU LES GRAIN LE STOCK A EAU VERSER LE GRAIN
finalement a 75 on est arrivé a 70.5 donc..o-e mieux 73,5
mASH STARTER A 68.8 SUR LES BORD
69,5 DANS LE MILIEU
#15 MIN ON EST A 68 AU CENTRE
#30 MIN
#45 MIN 66.5
#60 MIN
Refroidi en 20 mi
Transfer 1 bon 45
1,072
Mis plus de liquide dans le ferme teur genre 20 au lieu de 19
Jai eu le temps de penser a ca 1 peu, voici ce quon va amélioré:
-On a mash trop haut, besoin dmettre leau plus basse, aussi
Danger de sortir d tannins au debut pcq on a brasser les grains du mash, surement pour ca quon a pas botre og de 1.080 pcq on sort du sucre non fermentable.. danger que la fermentation soit stallee
-Plus lent sparge est ncessaire pour sortir le sucre
- p-e Pas bouilli assez longtemps pour fg
-Pas bouilli assez a decouvert pour evaporation pour fg
-si la couleur est pas belle On va avoir transferer trop de broue, se fier a la hauteur de la tourie pour arreter.. reste a voir quand ca va sedimenter, on a arreter dans le chaudrons a la ligne noir du autosiphon
###ferm 24 toguidou mais 30h mousse en fou blowoff dans la nuit, besoin de mettre 1 blow off pour les premiers 72 h ou 24 a 72h pour que le c02 sorte
### 6e jour temp tourie 19 bulle aux 20-24 sec, moins dun cm de pouce tres leger
Jour 15 dh:1.019 et bubble au 10-15 sec le jour apres
Emb: fg=1.018 un peu en bas
Attenuation =72
Quantite au bottling=16,5, bottle 16 restait .5 dune 500ml
Quantite carb=2.05
Quantite dextrose=77,5
Carb 8 jours
Sedimenter pas mal |
|
|
#051 Hazy APA
|
American IPA
|
20 Litres |
18.299 |
4.809 |
7.42 |
109.69 |
4.56 °L
|
880 |
0 |
|
|
|
| Boil
Size: 24.65 Litres |
Boil Time: 60 |
Boil Gravity: 15.5 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2018 11:57 PM |
Notes: Gęstwa FM41
Chmielenie 3x |
|
|
Hollister Set It & Forget It Saison 2018
|
Saison
|
11 Gallons |
1.068 |
1.012 |
7.39 |
34.1 |
9.83 °L
|
880 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 77 |
Mash Thickness: 1.33 |
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: 6/19/2018 10:28 PM |
| Notes: This will be batch #85 |
|
|
Santa's Woody
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.068 |
1.017 |
6.73 |
59.47 |
25.1 °L
|
880 |
1 |
|
|
Author:
|
|
HarpOSU
|
|
| Boil
Size: 7.5 Gallons |
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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2014 8:17 PM |
| Notes: |
|
|
Ta Małpa W Czerwonym
|
No Profile Selected |
25 Litres |
1.062 |
1.01 |
6.99 |
51.6 |
10.29 °L
|
880 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2017 8:02 AM |
Notes: Receptura nr 3 "Bursztynowe"
1 warka: 01.10.2017 12 litrów piwa; fermentacja burzliwa 7 dni; zlanie na fermentację cichą 08.10.2017, chmielenie na zimno 40 g chmiel Sadlek. |
|
|
15 - Kitchen Sink Saison
|
Saison
|
5.5 Gallons |
1.058 |
1.004 |
7.09 |
29.86 |
10.89 °L
|
880 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 77 ° F |
Priming Method: co2 |
Priming Amount: 20 psi |
Creation
Date: 7/22/2017 6:53 AM |
Notes:
|
|
|
Dubbel No 1
|
Belgian Dubbel
|
22 Litres |
1.064 |
1.01 |
7.09 |
21.17 |
16.52 °L
|
880 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 11:49 AM |
| Notes: |
|
|
Taylor's American Pale Ale
|
American Pale Ale
|
4 Gallons |
1.07 |
1.018 |
6.77 |
41.92 |
9.66 °L
|
880 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 4/15/2016 3:51 AM |
Notes: Prepared the Mash Tun by filling with 3 gallons of hot water ~ 130 degrees (left for 30 minutes). Poured water from Mash tun into kettle and bring to 4 gallons - heated to 170 degrees. Poured water into mash tun, added grain and stirred for 5 minutes. Temp at ~ 157 degrees. Sealed. At 30 minutes, temperature - 156 degrees.
At 60 minutes, drain liquid in mash tun to grain bed, add 1 gallon of 170 degree water, stir lightly, and drain to grain bed, repeat twice more. Drain completely into kettle. ~5 gallons of wort from sparge
Begin boil. All adds on schedule. OG 1.061
Aerated. Ended up with 4 gallons final for fermentation. Did not add water.
Add first dry hop (4/22) (8 days) 0.5 oz of Simco and 0.5 oz Citra. SG - 1.009 (abv - 6.9%)
Plan to add x oz of Citra for final 4 days. Bottled 5/7.
Future: during sparging, gently prise the grain away from the wall to avoid potential coning. First gallon direct, 2nd- prise, 3rd - prise, 4th direct. Will provide greater extraction potential. |
|
|
MyPA
|
Imperial IPA
|
5.5 Gallons |
1.07 |
1.011 |
7.72 |
67.17 |
6.58 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 1/6/2016 11:00 PM |
| Notes: |
|
|
Belgian Dub
|
Belgian Dubbel
|
5.5 Gallons |
1.074 |
1.018 |
7.27 |
20.04 |
11.6 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 10/28/2015 12:53 AM |
| Notes: |
|
|
Imperial Amber
|
California Common Beer
|
5.5 Gallons |
1.069 |
1.016 |
6.9 |
44.3 |
8.71 °L
|
880 |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2015 6:32 PM |
Notes: 7/15/15
OG: 1.08
FG: 1.018-1.02 |
|
|
H7
|
American IPA
|
18 Litres |
1.07 |
1.014 |
7.32 |
106.06 |
7.48 °L
|
880 |
0 |
|
|
|
| Boil
Size: 22.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 64 |
Mash Thickness: 2.88 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 12:27 PM |
| Notes: |
|
|
Strong Belgian Ale
|
Belgian Dark Strong Ale
|
20 Litres |
1.077 |
1.019 |
7.62 |
21.32 |
14.55 °L
|
880 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 63 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 6:43 AM |
| Notes: Slightly like La Chouffe. |
|
|
|
|
