|
Gluten Free Porter
|
American Porter
|
23 Litres |
1.055 |
1.017 |
4.99 |
18.09 |
41.9 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 5:25 AM |
| Notes: |
|
|
Tripel Karmeliet 2
|
Belgian Tripel
|
20.8 Litres |
1.078 |
1.018 |
7.91 |
15.51 |
4.24 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 12/27/2022 5:42 AM |
Notes: It's been fun following this thread, which I started a few years ago. I'm onto somewhere around my 7th attempt at cloning this beer. My last try had the right flavor but the carbonation was a bit off and the mouthfeel was too thin. So I'm employing a step mash and I'm going to carb in the keg with sugar, instead of force carbing with straight CO2. I brewed this recipe yesterday. It went well, only flaw was my efficiency was low and I missed my targeted OG of 1.081. My second use of a Grain Father so I'm still figuring out how to get better efficiency. I ended up starting at 1.075.
5.5 Gallon Batch - Filtered Tap Water w/ 3 TSP Calcium Carbonate
10.5 LBs Dingmans Pilsner
2LBs Flaked Wheat
1LB Weyerman Wheat Malt
4oz Flaked Oats
4oz Oat Malt
4oz Flaked Barley
1LB Clear Candi Sugar (FO)
.5oz Styrian Goldings (90)
.5oz Styrian Goldings (45)
1oz Saaz (15)
1oz Saaz (5)
2 Star Anise (30 minutes left in boil) (by 2 I mean two stars, not ounces)
1.5oz fresh orange zest (5)
.5oz crushed coriander seeds (5)
Primary Yeast - White Labs 500
Carbing Yest - Salfale BE-256
Mash Steps:
43C Acid Rest (10 Minutes)
50C Protein Rest (15 minutes)
65C Beta Rest (30 Minutes)
70C Alpha Rest (30 Minutes)
77C Mash Out (10 Minutes)
I'm going to follow the fermentation schedule in Brew Like A Monk, 23.8 degrees for the first week. I might go a bit longer. Then I plan to secondary at 0C for three weeks before kegging (I didn't use any finings so I'm going to have to cold crash to clear it up a bit). I'll update in a few weeks when I transfer to the secondary. |
|
|
Bourbon Dubbel
|
Belgian Dubbel
|
1 Gallons |
1.059 |
1.013 |
6.04 |
10.98 |
14.39 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 2/1/2017 5:13 AM |
Notes: Pre-Brew: Oak Chips
THE NIGHT BEFORE: In a container with lid add oak chips and 1/3 cup
bourbon. Cover and shake to incorportate. Keep covered and let sit at room
temperature overnight.
Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer packet with a gallon of water in a container.
Save the second half for when you bottle.
• Soak everything you are going to use, rinse with water, and let air dry on
some paper towels. If it isn’t totally dry when you are ready to start don’t
worry.
• Keep the extra sanitizer in a container for now. Chances are you’ll want to
re-sanitize something later.
• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.
The Mash
• Heat 2.25 quarts (2.1 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).
The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.
The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/3 Golding Hops 30 minutes into boil.
- Add 1/3 Golding Hops 55 minutes into boil.
- Add remaining Golding Hops 59 minutes into boil.
- At 60 minutes turn off heat. Dissolve Candi Sugar. Add Bourbon
Soaked Oak Chips.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.
Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss the whole packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl
of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to
escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place at room temperature for two weeks without disturbing
other than to show off to friends. (If beer is still bubbling, leave sitting until
it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.
. Plan Your Next Brew.
Vist Brooklyn Brew Shop at
the Brooklyn Flea or online at
brooklynbrewshop.com
New brews are added regularly.
For a complete list of retailers that
carry our products check out:
brooklynbrewshop.com/locator
Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a
sanitized pot. You will be siphoning your beer into the same pot in the next
steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less maple
syrup when bottling. Using the full amount can result in your beer
being over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks
Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type. |
|
|
Penquite Gold
|
Best Bitter
|
23.8 Litres |
1.045 |
1.011 |
4.57 |
44.37 |
7.98 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2016 12:14 PM |
| Notes: |
|
|
#51 Smoked Plum Baltic Porter
|
Baltic Porter
|
27 Litres |
21.247 |
5.614 |
8.72 |
35.37 |
27.74 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 80 |
Boil Gravity: 18.1 |
Efficiency: 78 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2016 5:44 PM |
| Notes: |
|
|
Clean Hoppy Lager 10 Gal
|
German Pilsner (Pils)
|
11 Gallons |
1.052 |
1.012 |
5.28 |
41.36 |
3.52 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 7:54 PM |
Notes: Splitting this batch between:
L17 - Harvest and L-13 Global (WLP830).
Curious about Harvest and have not tried that strain before. |
|
|
Paulaner Pils Clone-Take 1
|
German Pils
|
5.75 Gallons |
1.049 |
1.011 |
5.08 |
32.69 |
4.16 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 1.7465 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 49 ° F |
Priming Method: co2 |
Priming Amount: 8.24 psi |
Creation
Date: 12/17/2020 2:31 AM |
Notes: It's been several years since I had a Paulaner Pils fresh in Germany and I still think about it often. I won't have a basis for comparison here in the states, but I'll fool myself into believing it's the perfect match.
Brewer Notes:
*3-4L starter for yeast with yeast nutrient
*O2 for about a min. after cooldown
*Diacetyl rest at about 1.02-1.016 for at least 2 days by letting naturally rise to 62F-ish
*Transfer to keg and cool back down to 50F, then 40F, then after a few days move to keezer at 34F for lagering
*Fine w/gelatin after a few days
*Lager as long as I can stand it (2-3 weeks?) |
|
|
2021 Hilltopper's Pride Kentucky Common
|
Kentucky Common
|
5 Gallons |
1.055 |
1.011 |
5.72 |
25.03 |
17.1 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 4 Oz in 1 C water |
Creation
Date: 7/30/2018 3:18 AM |
Notes: Kentucky Common is a pre-Prohibition style popular in northern Kentucky and southern Indiana. It's currently kept alive by two brew pubs and homebrewers. The beer is one of three uniquely American beer styles. Since no one really knows what this tasted like, I'll just experiment until I get a beer I like. 8/28/16. I have a beer I really like, freezing the recipe.
Target bitterness is 20 IBU
Ferment at 68 degrees.
8/28/16: Renamed to "Hilltopper's Pride", scaled to 6 gallons. Targeting 20 IBU in next batch.
GABF silver award in Historical category, 2017, Ironworks Brewing.
Gold Medal, Historical, Arapahoe Co. Fair Homebrew Comp 2018. 3rd Place, Craft Beer Competition (professional), Colorado State Fair.
Use 1liter starter based on fresh yeast.
1/29/19: Reverting to 2017 recipe. 1.5 liter starter.
12/30/19: Added 1 oz of Crystal 80, changed flavor hop to Hallertau, note: DO NOT USE BLACKSTRAP MOLASSES. Use a milder form such as Brer Rabbit or Grandma's.
4/8/2021: Very minor tweaks: Molasses to 3 oz, Crystal 80 to 4, IBUs lowered to 20. Water recalculated to RO. |
|
|
Chocolate Coffee Stout
|
American Stout
|
40 Litres |
1.059 |
1.017 |
5.58 |
40.92 |
48.68 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 3/29/2018 3:48 PM |
Notes: Inspired by Brutus Brewery recipe that came up in a Google search.
DR57019B 2 Row Canada Maltage 19.20
DR57471D MUNICH TYPE I Weyermann 3.00
DR57190D CHOCOLAT Briess 3.25
DR57029D ORGE TORREFIEE Hugh Bairds 3.65
DR57464D CARAFA SPECIAL TYPE III 3.60
DR57069D CRYSTAL 70/80 Hugh Bairds 3.60
First Golding 4.10
Kent Golding 5.00
Saaz 2.00
Yeast
Total |
|
|
TBM Holy Hops IPA 11/25/14
|
Imperial IPA
|
10.5 Gallons |
1.073 |
1.013 |
8.28 |
152.98 |
6.71 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 76 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2014 10:47 PM |
Notes: My Son's first AG!
We pitched 1 pint of heavy yeast slurry from a previous pale ale in each fermentor.
Active fermentation over night.
30 minute hop stand at the end of boil to maximize the bitterness. |
|
|
Summer IPA
|
American IPA
|
21 Litres |
1.06 |
1.017 |
5.64 |
40.37 |
4.66 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2014 2:46 PM |
| Notes: Lagring 4 veckor 12 degrees |
|
|
English Mild 2
|
Mild
|
5.75 Gallons |
1.039 |
1.01 |
3.72 |
27.24 |
18.68 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 84 |
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: 12/8/2012 2:30 AM |
| Notes: I hit 154 on the nose even though I had wanted to get up to 155. I topped off with a liter and a half of water but didn't seem to want to raise the temp much so I settled for 154. Because I was at about 1.010 in the last running of the sparge I topped off with 1 gal of regular water instead of sparging more. |
|
|
S3 Triple Malt Whiskey
|
California Common Beer
|
14.5 Gallons |
1.071 |
1.01 |
7.99 |
0 |
4.86 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 86 |
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: 12/14/2014 10:06 PM |
| Notes: Ferment on grain. Squeeze and run twice. |
|
|
Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.049 |
1.014 |
4.62 |
21.17 |
10.59 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 1/25/2012 1:31 AM |
| Notes: |
|
|
Gose/monster
|
Fruit Lambic
|
8 Gallons |
1.075 |
1.01 |
8.44 |
0 |
4.98 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: N/A |
Boil Gravity: 1.075 |
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: 6/19/2016 8:06 PM |
| Notes: Base beer to be diluted to 14 gallons of approx. 1.045 wort |
|
|
Simcoe Mosaic IPA
|
American IPA
|
5 Gallons |
1.067 |
1.016 |
6.75 |
77.65 |
8.94 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 6.5 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: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2014 7:41 PM |
| Notes: |
|
|
Mandarina Bavarian Hefeweisen
|
Weizen/Weissbier
|
2.6 Gallons |
1.05 |
1.01 |
5.24 |
13.75 |
4.45 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3.8 Gallons |
Boil Time: 85 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2018 8:34 PM |
Notes: Fermentation (1) - 10 Days @ 64°
Fermentation (2) - 4 Days @ 70° |
|
|
Weizenbock
|
Weizenbock
|
5 Gallons |
1.069 |
1.017 |
7.14 |
28.81 |
17.54 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2013 8:27 PM |
Notes: Starter - 25.5 cups water, 6.375 cups DME
Rinse grain bag with 5 quarts water.
LME is late addition. Add at 5 minutes before flameout.
|
|
|
Celebration Clone
|
American IPA
|
5.5 Gallons |
1.062 |
1.017 |
5.85 |
69.11 |
10.18 °L
|
2.1K |
2 |
|
|
|
| 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: 10/14/2012 5:07 PM |
Notes: I increased the Chinook additions. Bittering to 1.25 oz
Flavoring to .5 oz
The Chinook hops were 2 years old.
Also, dry hopping increased to 1 oz. each. Because I wanted to.
original recipe;
12# Domestic 2 Row Malt
1# English Crystal Malt 45-50L
1 oz Chinook 60 min
0.25 oz Chinook 30 min
1 oz Cascade flameout
0.5 oz Cascade dry hop
0.5 oz Centennial dry hop
0.5 tsp Irish Moss, 15 min |
|
|
Midnight Wheat Stout
|
No Profile Selected |
5 Gallons |
1.054 |
1.014 |
5.34 |
31.5 |
39.85 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2012 7:28 PM |
| Notes: |
|
|
|
|