|
Oatmeal Chocolate Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.084 |
1.02 |
8.46 |
59.92 |
36.37 °L
|
1.7K |
0 |
|
|
Author:
|
|
Mark F.
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: DME |
Priming Amount: 1 and 1/4 cup |
Creation
Date: 2/22/2015 10:55 PM |
| Notes: |
|
|
Santas Little Helper
|
Russian Imperial Stout
|
5.5 Gallons |
1.114 |
1.025 |
11.75 |
55.48 |
50 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 1:21 PM |
| Notes: Pitch 2 packs of US-05 |
|
|
Lm Ris Miećka
|
Russian Imperial Stout
|
22 Litres |
25.698 |
6.629 |
10.85 |
89.18 |
43.44 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 22.9 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 9:33 PM |
| Notes: |
|
|
Citrus Lightyear
|
American IPA
|
24 Litres |
1.08 |
1.015 |
8.52 |
80.33 |
5.17 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2017 11:45 AM |
| Notes: |
|
|
English IPA - Fresh Hop EKG
|
English IPA
|
23 Litres |
1.06 |
1.015 |
6.02 |
45.44 |
11.68 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3.2 |
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: 2/23/2022 8:26 AM |
| Notes: |
|
|
Big Time Barleywine
|
American Barleywine
|
6 Gallons |
1.11 |
1.029 |
10.65 |
99.47 |
40 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 9/9/2013 6:05 PM |
| Notes: |
|
|
MIDWAY SESSION IPA GOOSE ISLAND
|
American IPA
|
20 Litres |
1.08 |
1.016 |
8.4 |
34.62 |
5.08 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 1/18/2022 9:33 PM |
| Notes: |
|
|
Citra Double IPA
|
Imperial IPA
|
23 Litres |
1.08 |
1.019 |
7.99 |
57.91 |
8.96 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 38.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 12/1/2020 4:12 AM |
Notes: https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa
http://www.thebrewingnetwork.com/post1668/
In this episode of Can You Brew It, Jamil and Tasty attempt to clone Citra Double IPA from Kern River Brewing Company in Kernville, CA. This wonderful craft beer took gold at the Great American Beer Festival in 2011 and has racked up many other awards as one of the best double IPA’s on earth. Tune in and find out if Tasty was able to homebrew this hop monster of a beer.
Needs a 2L Starter using 200g of DME
https://shop.theelectricbrewery.com/pages/kern-river-citra-double-ipa
add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 148F for 120 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Milwaukee MW102 pH meter
MORE INFOBoil for 60 minutes, adding Whirlfloc and hops per schedule.
After boil steep / whirlpool for 20 minutes with the lid on. (No need to stir, steeping is fine. Hop oil extraction is a function of contact time and temperature, not motion).
With the lid still on, cool the wort quickly to 67F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
Pitch yeast and ferment at 67F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Due to the high hopping rates and quadruple dry hopping the beer is very susceptible to oxidation. You have to be very careful to minimize all exposure to oxygen in order to preserve the hop flavours and aromas. Even hops themselves can have oxygen caught in their anatomy. Some hints:
If a vessel needs to be opened, purge the headspace with CO2 before closing.
Before adding hops to beer, place them in a tall container and flush with CO2.
Flush target vessels with CO2 before transferring beer. If hops are to be added at the same time (i.e. dry hop #2), add them to the vessel first.
Don't be stingy with CO2! CO2 is cheap. To flush vessels, growlers, kegs we have a separate bare gas line off one of our manifolds with its own shutoff.
Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. We simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep dry hops #1 for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free. For beers such as this that require multiple dry hop additions, some will dry hop in kegs using stainless steel dry hoppers, tying a piece of unflavoured / unwaxed dental floss to the lid to make it easy to remove (the floss is thin and doesn't impede the seal between the keg and keg lid). We don't recommend this approach as we find that the hops tend to clump together which in turn reduces oil extraction, requiring far too many hops to be used (and more beer lost to absorption).
After 3 days in the brite tank add dry hops #3. Leave previous hops in. Swirl gently a few times a day.
After 6 days in the brite tank add dry hops #4. Leave previous hops in. Swirl gently a few times a day.
After 9 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like all hop forward beers this Double IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out.
We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas. |
|
|
Tropic Thunder
|
Specialty IPA: New England IPA
|
10 Gallons |
1.069 |
1.02 |
6.48 |
12.19 |
6.47 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 60 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/12/2019 5:21 PM |
Notes: STRIKE TEMP OF WATER SHOULD BE 166f
Split into two 5 gallon carboys and pitched one with Imperial Juice yeast from starter and second I pitched a half pack of the Imperial Kveiking yeast. Both packs were two months old. Fermentation temp of Juice is 69/70F and Kveiking 94/95F!! (woah)
|
|
|
Kilkenny
|
Irish Red Ale
|
20 Litres |
12.165 |
3.217 |
4.79 |
23.67 |
14.51 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 26.25 Litres |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1 bar |
Creation
Date: 10/29/2018 1:05 PM |
| Notes: |
|
|
Kveik Farmhouse
|
Saison
|
10 Gallons |
1.06 |
1.014 |
6.06 |
28.83 |
4.57 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 78 |
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: 3/27/2018 9:39 PM |
| Notes: |
|
|
譲吉 (012)一騎醸造コラボ
|
Clone Beer
|
420 Litres |
1.05 |
1.014 |
4.81 |
28.91 |
4.67 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 470 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 62 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2017 10:23 AM |
Notes: 19℃スタート23℃発酵
硫酸亜鉛 0.4g |
|
|
XH Christmas Hazy IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.076 |
1.019 |
7.6 |
5.63 |
4.56 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 11/25/2017 10:50 PM |
Notes: Consider Adding Mango Juice in primary
Assume 80% Attenuation.
More sweet with lactose, also haze
Less bitter
Vigorous boil with top off, reduce DMS off flavors
Whirlpool hops
Chill to 670
Add hops for 20 min with top on to prevent contamination
Then continue to chill
|
|
|
Milk Stout (Mama's Milk Stout)
|
Sweet Stout
|
6.25 Gallons |
1.057 |
1.023 |
4.53 |
21.08 |
34.05 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/12/2017 7:53 PM |
Notes: ** YEAST STARTER **
1. 1 Day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 1 packet of WLP002 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.2 gallons for 1.5 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 164F.
3. Add Grains @ 162F.
4. Allow Temperature to fall to 152F prior to closing lid.
5. Check Mash pH ~15 minutes into Mash.
pH: __________
6. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
7. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
8. Begin Vorlauf!
** SPARGE **
1. Add 6.5gal of water to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times (or until clear running's) prior to collecting wort.
4. Attempt to Sparge over 40 minutes, collect 7.75 gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.042) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.042)
Adjusted Gravity: __________ (__________ @ __________ F)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.5 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.059)
5. Add Kent Golding Hops @ 60 minutes.
6. Add Lactose @ 15 minutes.
7. Add 1 crushed Whirlfloc tablet @ 5 minutes.
8. Chill wort to ~70F after completion of Boil
9. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
10. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
11. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.059)
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F. Leave at 70F for the duration of Fermentation
3. After diacetyl has cleaned up, cold crash beer to 40F for 2-3 Days prior to transferring to Keg.
** carbonate to approximately 1.5-2 volumes CO2 ** |
|
|
Edmund Fitzgerald Porter
|
Robust Porter
|
11 Gallons |
1.059 |
1.018 |
5.39 |
44.33 |
42.86 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 68 |
Mash Thickness: 1.4 |
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: 12/10/2016 11:49 PM |
Notes: For 11 gal/ 41.64 liter batch mash notes:
Mash schedule: single
Infusion, medium body,
Batch sparge
Total grain weight 25 lbs
Step time name description step temp
60min mash in add 31.25 qt of water at 166.9 F 154.0 F
Notes (for 11 gal/ 41.64 liters):
Dough-in with 7.75 gallons of 167 F water
Double batch sparge with 5 gallons of 170 F water per sparge
Collect 13.69 gallons of wort in kettle for boil
30 psi for 2 days, gently stir - then 30 psi for another 12 hours, then serve. |
|
|
Boy's Irish Stout
|
American Stout
|
1 Gallons |
1.042 |
1.01 |
4.14 |
33.5 |
50 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2015 1:02 PM |
| Notes: |
|
|
Lemon Weizen - One Gallon
|
Weizen/Weissbier
|
1 Gallons |
1.048 |
1.007 |
5.47 |
11.03 |
3.59 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 6/4/2015 11:25 PM |
| Notes: |
|
|
Sour Wit
|
Witbier
|
5.5 Gallons |
1.027 |
1.007 |
2.62 |
12.05 |
4.59 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
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: 3/2/2017 9:00 PM |
Notes: Orange Zest: Freshly zested: 2 ounces @ flameout
Lemon Zest (no pith) from 2 lemons @ flameout
Corriander: 15 grams @ flameout
Cracked Black Pepper: 3 grams @ flameout
Dried Chamomile Flowers: 1 gram @ flameout
Sour Mash 80% with 20% kept in fridge. |
|
|
LAGER ELLA
|
International Pale Lager
|
21 Litres |
1.048 |
1.012 |
4.76 |
26.27 |
4.46 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 21 ° C |
Priming Method: Açucar Mascavo |
Priming Amount: 7 gr/l |
Creation
Date: 8/1/2016 3:19 PM |
Notes: Após o dry hop, foi baixado a temperatura até o engarrafamento
Foi utilizado uma levedura líquida para cerveja Lager, comprada na Billbil (TCKBREW 81 - AMERICAN LAGER)
variedade - colocar o Citra para o dry hop
utiliza o Summit para amargor
1C. Premium American Lager
Lager Americana Premium Aroma: Aroma de malte de baixo a médio-baixo que, se presente, pode lembrar cereais, ser doce ou parecido com grãos. O aroma de lúpulo pode variar de muito baixo até médio-baixo, com notas florais ou de especiarias. Baixos níveis de características da levedura (maçã verde, DMS ou frutado) são opcionais, mas aceitáveis. Sem diacetil. Aparência: De coloração palha clara a dourada. Colarinho branco, bem espumante e que raramente persiste. Muito límpida. Sabor: Seco e com final bem definido (crisp) com baixos níveis de dulçor de cereais ou malte. O sabor de lúpulo varia de nenhum a leve. Amargor de lúpulo de baixo a médio. O equilíbrio pode variar de levemente maltosa até levemente amarga, mas é relativamente muito perto do centro. Altos níveis de carbonatação podem criar uma leve sensação de acidez ou secura. Sem diacetil. Sem sabores frutados. Sensação na Boca: Corpo médio-leve devido ao uso de adjuntos como arroz e milho. Bastante carbonatada com uma leve picância de gás carbônico na língua. Impressão Geral: Refrescante e que mata a sede, apesar de geralmente ser mais encorpada do que as versões standard e lite. Comentários: As cervejas premium possuem menos adjuntos do que as lagers standard/lite e podem ser compostas somente por malte. Sabores fortes são considerados falhas, mas as lagers premium possuem mais sabor do que as lagers standard/lite. Uma categoria muito ampla de lagers internacionais feitas para o mercado de consumo em massa e variando das lagers mais especiais americanas até as típicas cervejas internacionais "importadas" ou "de garrafa verde" que são encontradas nos EUA. Ingredientes: Malte de duas ou seis fileiras com até 25% de adjuntos como arroz ou milho.
Estatísticas: OG: 1,046 – 1,056
IBUs: 15 – 25 FG: 1,008 – 1,012
SRM: 2 – 6 ABV: 4,6 – 6%
Exemplos Comerciais: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha |
|
|
Noble Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.049 |
1.012 |
4.82 |
33.7 |
4.56 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2014 5:36 PM |
Notes: Pitched 2nd generation washed yeast 2042
@75 degrees.
Immediately set fermentor in 52 degrees cooler.
D-Rest 3 days at 60 degrees when primary fermentation is near complete.
Transfer to secondary after D-Rest
Lager at 34 degrees for 4 weeks before bottling or kegging |
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