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Red Planet (1 Gallon)
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Irish Red Ale
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1 Gallons |
1.06 |
1.02 |
5.23 |
19.56 |
18.74 °L
|
2.3K |
2 |
|
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Author:
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badcactus@gmail.com
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| Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2013 6:08 PM |
| Notes: Attempt No. 1 to clone Red Trolley |
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Latsvolk Maltmons A-G-K
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Bohemian Pilsener
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25 Litres |
1.048 |
1.007 |
5.31 |
33.87 |
4.88 °L
|
2.3K |
3 |
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Author:
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Norsk Malt
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 1/21/2016 12:34 PM |
| Notes: Det følger med 100 gram av hver humletype slik at du selv kan justere bitterhet og aroma. Angitte verdier er et forslag som fungerer godt. Kok ned til 25 liter. Gjæres i gjæringskar tre uker ved 10-15 grader. Flaskes og modnes i minimum fire uker før den nytes avkjølt. |
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Braumeister & Grainfather Step Mash Profiles - COPY AS BASE OF RECIPES - SEE NOTES FOR DETAILS
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No Profile Selected |
10 Litres |
1.048 |
1.011 |
4.81 |
12.81 |
3.23 °L
|
2.3K |
0 |
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
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: 7/22/2019 4:45 PM |
Notes: This is a "shell" recipe I use as a reminder/copied template for the typical stepped mash profiles used with the Speidel Braumeister and the effect on final product. Also useful for Grainfathers or any other programmable stepped mash system.
DocD
44 (30-52) 0-20 min.
Beta Gluconase - DO NOT SKIP for wheat beers or if many (20%) adjuncts (oats, rye, raw barley, wheat). Beta glucan can otherwise turn wort to jelly. Also, necessary if classic European malts with only moderate modification. If actually trying to use this step to lower pH >>>30 minutes.
-Deactivated at 50C
52 (50-55) 20 min.
Protease - Breaks up large proteins, decreased haze. Smaller proteins good for head and body. Many modern malts have this step completed during the malting, do not skip with very traditional old style malts. However, can also result in the loss of characteristics from modern malts where a specific protein profile is created by the malter for head retention, mouthfeel, etc ...
Peptidase - Produces free amino nitrogen, FAN can help fermentation, too much can produce off flavors. Often deactivated with kilning.
-Deactivated at 66C/72C
58 (55-60) rare step
Limit Dextrinase - For dry dry lagers, this enzyme is one reason for classic two step mashed Lagers. Will breakdown sugars not manageable by Beta and Alpha. Will remove much of the body from Dextrin malts.
-Deactivated at 60C
63 (60-65) 20-40 min.
Beta Amylase - Produces maltose. Long here means highly fermentable sugars, therefore dryer beer. Some malts with dextrin can add body even when long maltose stage is used: Carapils, DextraPils.
Low 60-61C, and long 40 min all fermentable wort resulting in dryer beer.
Higher 65C, and shorter 20 min for full body beers where many non-fermentable sugars remain in the wort.
-Deactivated at 72C
72 (68-72) 35 min.
Alpha Amylase - Produces a variety of sugars, including maltose and some unfermentable sugars.
Low for light all fermentable - 69.
Higher for full body unfermentable - 72 (increasing deactivation of Beta)
-Deactivated at 79C
Mash out 78C no more than 10 min, if sparge, no higher than 78C or risk bitterness from tannin extraction.
SINGLE TEMP WINDOW for my "SMaSTaSH" trials : 64-70
Single Malt @ Single Temp & Single Hop
Copy paste from web in Fahrenheit for non SI folks:
* Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers.
* Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.
* Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.
* Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.
* Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.
* Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer. |
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Mama Hopper Session IPA
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American IPA
|
3000 Litres |
12.421 |
3.1 |
4.99 |
53 |
8.02 °L
|
2.3K |
1 |
|
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| Boil
Size: 3011.4 Litres |
Boil Time: 60 |
Boil Gravity: 12.4 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2015 11:52 PM |
| Notes: 12 oz DME in 3 Liters water for Starter |
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Chocolate Vanilla Porter (Edited)
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Robust Porter
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5.5 Gallons |
1.059 |
1.017 |
5.58 |
35.01 |
34.35 °L
|
2.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar syrup |
Priming Amount: 4 oz |
Creation
Date: 3/6/2014 11:21 PM |
Notes: 1800 mil starter
dissolve cocoa powder with 5 oz sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.
Update 3/30/14
This beer finished at 1.026 due to the
unfermentables and high mash temp.
Too chocolatey, so I decreased cocoa from 6 oz to 3 oz. |
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3 Guy's Brewing India SESSION Ale 6.23.13
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American Pale Ale
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22 Gallons |
1.037 |
1.01 |
3.51 |
59.26 |
5.13 °L
|
2.3K |
0 |
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Author:
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brewdoctor@comcast.net
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| Boil
Size: 24 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2013 6:32 PM |
| Notes: |
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Aunt Hazel's Gingerbread Stout ALLGRAIN
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American Stout
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5.5 Gallons |
1.074 |
1.023 |
6.74 |
82.1 |
32.04 °L
|
2.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2013 3:10 PM |
Notes: This is the largest all grain mashing I have done to date. Almost 22 lbs of grain almost filled to capacity the mash tun. When the hot water was added I discovered pretty much the capacity of the cooler (22lbs) After 60 minutes and periodic checks to see the temperature stayed around 155, the concoction was drained, sparged, boiled for 60 minutes, adding hops and spices and lactose according to schedule. 6 gallon fermenting bucket was sanitized, filled and yeast was pitched around 6pm on 11/2/2014.
The grains were left in the mash tun for a small beer that followed approximately 15 minutes after the "Hazel's" wort was removed and sparged.
After 12 hours the bucket has not started to bubble. Moved bucket to kitchen counter.
Transferred to carboy after 1 week. Left for 10 additional days. Tranfered to the bottling bucket on the 19th and bottled 4 gallons of Aunt Hazel with final gravity at 1.023.
Aunt Hazel
36, 12 oz
1, 15.2 oz
3, 22oz
Total 513 or 4 gallons
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Sunflower Corals
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Saison
|
1000 Litres |
1.044 |
1.008 |
4.82 |
22.05 |
2.88 °L
|
2.3K |
0 |
|
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| Boil
Size: 1150 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2018 6:15 AM |
| Notes: |
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Honey Lemongrass Lemonthyme Rye Ginger
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Irish Red Ale
|
6 Gallons |
1.063 |
1.019 |
5.78 |
12.62 |
10.14 °L
|
2.3K |
0 |
|
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| Boil
Size: 7 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: 6/13/2012 6:51 PM |
| Notes: |
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Citra IPA TAKE 2
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American IPA
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26 Litres |
1.074 |
1.018 |
7.34 |
51.61 |
6.46 °L
|
2.3K |
2 |
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| Boil
Size: 32 Litres |
Boil Time: 70 |
Boil Gravity: 1.06 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2016 9:12 PM |
| Notes: |
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Alpine Beer Company Nelson Clone Golden Rye IPA
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Specialty IPA: Rye IPA
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5.5 Gallons |
1.072 |
1.016 |
7.26 |
99.25 |
6.06 °L
|
2.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 9:51 PM |
Notes: upped the IBU from forty to one hundred IBUs. I have two pale ales and 3 saison on tap wanting a DIPA so turned this into west coast IPA.
Brewed on 12/4/2017. Starting Gravity/Pre-Boil Gravity 1.060, One hour boil all hops added to a 4 inch by 10 inch hop spider. Muslin Sack used at 160 F, 20 min hop stand. Removed hop spider at end of boil.
Kegged on 1/2/2018 Finishing Gravity 1.012. Strong IIPA golden hue is nice color. OG 1.072. 7.88% ABV stronger than I like. Nelson and Southern cross hops nice combo but Nelson a little subdued by southern cross. Nice beer but would drink better as a single IPA IMO. |
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Jule NEIPA
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Specialty IPA: New England IPA
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25 Litres |
1.063 |
1.012 |
6.74 |
100.01 |
4.75 °L
|
2.3K |
1 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2017 12:04 PM |
| Notes: First batch: Ended up with OG: 1.054 and FG: 1.008. |
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Base IPA - Extract
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American IPA
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3 Gallons |
1.065 |
1.018 |
6.17 |
62.91 |
11.61 °L
|
2.3K |
3 |
|
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2014 9:27 PM |
| Notes: |
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Graffs Apple Cider
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Common Cider
|
2 Gallons |
1.018 |
1.005 |
1.79 |
0 |
6.01 °L
|
2.3K |
0 |
|
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| Boil
Size: 0.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.073 |
Efficiency: 35 |
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: 4/14/2015 3:55 AM |
| Notes: |
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Saison Chomsky.
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Saison
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23 Litres |
1.062 |
1.019 |
5.72 |
15.47 |
8.92 °L
|
2.3K |
0 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.13 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2015 1:56 PM |
| Notes: Basically I need to use up the leftovers I have from other brews so this recipe is really an experiment to see what I can muster up from all the bits and pieces. |
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Honey And Pinecone Wild Ale
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Wild Specialty Beer
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10 Gallons |
1.045 |
1.005 |
5.33 |
21.81 |
3.16 °L
|
2.3K |
0 |
|
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| Boil
Size: 11.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2016 4:09 PM |
Notes: 3 gallons
-------------
Harvested wild yeast from unripe pinecones (from Toronto) and diluted raw honey (from Ontario).
Age for a year or more.
3 gallons
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TYB Melange Blend
Age for a 6 months or more.
4 gallons
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Add 1 lb cane sugar
Pitch 1 litre starter of Escarpment Labs Wild Thing
Big dry hop at the end |
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Exit 3-Throwback Blueberry Braggot
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Braggot
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20 Gallons |
26.906 |
4.745 |
12.59 |
27.05 |
8.58 °L
|
2.3K |
1 |
|
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| Boil
Size: 24 Gallons |
Boil Time: 60 |
Boil Gravity: 22.8 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2016 12:17 PM |
| Notes: |
|
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Chocolate Strawberry Porter
|
American Porter
|
17 Gallons |
1.058 |
1.017 |
5.37 |
21.32 |
30.32 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 74 |
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: 1/18/2017 7:09 PM |
| Notes: |
|
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Munich Helles
|
Munich Helles
|
5.5 Gallons |
1.049 |
1.012 |
4.95 |
19.87 |
3.62 °L
|
2.3K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 10/23/2012 4:41 PM |
| Notes: Chill to ~75, transfer to fermentor. Chill in fermentor to 45 degrees. Pitch yeast, store @ 50 degrees for 3 days. Raise to 60 degrees, store for 3 days. Lower temp by 1 degree per day until 34 degrees. |
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Cascarillo
|
Double IPA
|
16 Litres |
1.083 |
1.019 |
8.3 |
100.04 |
6.86 °L
|
2.3K |
1 |
|
|
Author:
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|
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| Boil
Size: 19 Litres |
Boil Time: 68 |
Boil Gravity: 1.069 |
Efficiency: 76 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2016 7:40 AM |
Notes: The Aroma Hops even as dry hop from the beginning of fermentation
Brewed 31.03.2016
After two weeks pick up dry hop and add another 30gr Amarillo coldcrash and stand for a week before bottling |
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