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Belgian I'm Special And Gosh Darnit People Like Me
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Belgian Specialty Ale
|
5.5 Gallons |
1.073 |
1.018 |
7.22 |
37.13 |
16.49 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2013 5:40 PM |
| Notes: Cleaned up my grain inventory with this one. Was a little worried about the % of speciality grains but decided to try it out. Wort tasted magnificent, in the secondary now. |
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Lemondrop
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Blonde Ale
|
1 Gallons |
1.231 |
1.044 |
24.59 |
0 |
23.92 °L
|
1.8K |
2 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 60 |
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: 9/22/2019 1:50 PM |
Notes: Heat 1.5 gal Strike water to 162F
Mash for 75 min at 152F
Heat Sparge water to 162F
Add Sparge water while Vorlauf for 30 min
Vorlauf, Do not drain into boil pot for 30 min.
took 15 min to drain into boil pot
Pre-boil volume 3.0 gal
Pre-boil gravity 1.018
Boil 60 minutes
add 1st Hop addition 10min out from end
at end of boil, reduce heat to 140F
add 2nd Hop addition at 140F, whirlpool for 15min
Original gravity 1.060
Post-boil volume 1.0 gal |
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Pliny Clone
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Imperial IPA
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23 Litres |
1.07 |
1.011 |
8.05 |
75.19 |
8.76 °L
|
1.8K |
0 |
|
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Author:
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CJ
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2014 8:55 PM |
| Notes: Russian River Pliny the Elder clone calculated from the IPA book by Mitch Steele. |
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Otis Spunkmeyer Stout
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Imperial Stout
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5.75 Gallons |
1.081 |
1.018 |
8.23 |
47.38 |
48.89 °L
|
1.8K |
1 |
|
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| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2019 5:23 PM |
Notes: If you're not from USA, and the northeast at that, Otis Spunkmeyer used to be a brand of cookies found in various locations. The idea was your store would get the dough, and a little oven, and with little effort you could pump out the most amazing Chocolate Chip Cookies, all warm and gooey. This beer is a love letter to those days. Shooting for warm, biscuity, bready malt body, with notes of sweet chocolate, vanilla, and a bit of coffee/toffee/other "dessert" notes from the secret weapon, Black Treacle. Speaking of which, for the wort, DON'T actually use American or Black Strap molasses, but instead Lyle's Black Treacle, from Amazon. Crazy good stuff. Loads of flavors.
Let the primary fermentation run it's course (shoot for 14 days on the trub), and then let it sit for seven days on a slit open vanilla bean in a secondary vessel. At packaging (I'm using a corny keg), add 16 oz. of Ghirardelli chocolate syrup. Dark beers being mysterious, you'll get a bang for your buck aging and conditioning this, the longer the better. That said, that treacle works wonders, and after only one week (21 days in primary and secondary, and 7 to condition) you'll still have a surprisingly complex dark treat. Between that, the chocolate malt grain, and the lactose sugar to leave residual sweetness, you should get a nice chocolate effect to go with the malt. Hops should balance this malty, chocolatey treat for these last chilly days before summer and its sours, wheats, and IPAs... |
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Canadian Version RESILIENCE - BUTTE COUNTY PROUD IPA
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American IPA
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42 Litres |
1.065 |
1.016 |
6.56 |
67.96 |
12.36 °L
|
1.8K |
1 |
|
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| Boil
Size: 52 Litres |
Boil Time: 80 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2018 2:32 AM |
Notes: Based on the recipe Sierra Nevada provided as a fundraiser for the Camp Fire. AHA did a 5 gallon recipe here but my math says more dry hops.
https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-resilience-ipa/
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NEIPA #04: Azacca/Denali/Pekko
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Specialty IPA: New England IPA
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5.5 Gallons |
1.064 |
1.014 |
6.6 |
51.95 |
4.12 °L
|
1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2018 3:57 PM |
Notes: Mash high (156)
Ferment at 70 degrees until complete |
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Belgian Dubbel
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Belgian Dubbel
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10 Gallons |
1.071 |
1.012 |
7.71 |
32.53 |
18.75 °L
|
1.8K |
10 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/31/2015 6:17 PM |
Notes:
add dark candied sugar 3 minutes to end of boil
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HAZY TRAIN NEIPA A
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American IPA
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11 Gallons |
1.062 |
1.013 |
6.43 |
59.53 |
3.85 °L
|
1.8K |
1 |
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Author:
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killer brews
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2017 3:43 PM |
| Notes: |
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Pliny The Elder (Morebeer)
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American IPA
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5.5 Gallons |
1.067 |
1.012 |
7.24 |
172.86 |
5.84 °L
|
1.8K |
1 |
|
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| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 11.77 psi |
Creation
Date: 2/2/2024 4:50 PM |
Notes: - Add whole hops directly to mash.
- Add corn sugar for the last 10 minutes of the boil.
- Add dry hops after fermentation is complete, allow 3-7 days of contact time before packaging. |
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First Kiss Golden Blonde
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Blonde Ale
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5.5 Gallons |
1.049 |
1.014 |
4.59 |
36.55 |
5.25 °L
|
1.8K |
0 |
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Author:
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Krimbos
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Dextrose |
Priming Amount: 3 oz |
Creation
Date: 5/15/2013 4:13 PM |
Notes: Good recipe for beginners.
Substitute hops: Cascade, Simcoe, Hallertau, Saaz.
If your water is low in mineral content, add 2 tsp of Calcium Chloride.
Steep the crushed grains in a grain bag for 45 minutes at 150F. Then boil for 60 minutes. Top off with cooled water.
Loosely based on The Brew Mentor's Easy Blonde, and a rusty memory of my first few extract batches that went well. |
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Foreign Extra Stout
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Foreign Extra Stout
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5.5 Gallons |
1.066 |
1.018 |
6.28 |
46.45 |
38.74 °L
|
1.8K |
0 |
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| Boil
Size: 7.98 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 1/6/2021 1:02 AM |
| Notes: |
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Le Petit Prince
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Saison
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16 Gallons |
1.023 |
1.001 |
2.81 |
19.7 |
2.14 °L
|
1.8K |
1 |
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| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 6/12/2019 6:20 PM |
| Notes: |
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Mexican Chocolate Porter
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Robust Porter
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5.5 Gallons |
1.058 |
1.016 |
5.52 |
41.33 |
36.17 °L
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1.8K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
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: N/A |
Creation
Date: 3/26/2018 11:03 PM |
| Notes: |
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Barn Find
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Saison
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1 Gallons |
1.059 |
1.013 |
6.05 |
63.33 |
4.63 °L
|
1.8K |
1 |
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| Boil
Size: 1.39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 53 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2015 4:20 PM |
Notes: 2nd in class, 4th quarter 2015, Carolina quarterly brew off.
https://carolinaquarterlybrewoff.wordpress.com/winners/2015-2/quarter-4-2015/ |
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Larry's Memorial IPA
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American IPA
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2.5 Gallons |
1.071 |
1.015 |
7.38 |
77.66 |
7.4 °L
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1.8K |
0 |
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Author:
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BrewingBaar
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 5oz |
Creation
Date: 8/3/2015 6:14 PM |
Notes: Very complex hops schedule.
Warrior as the primary bittering hop
Cascade
Chinook and
Simcoe as the flavor and aroma hops
I think this has the potential to be a great IPA, especially with the dry hopping with three different hops. The aroma should be intense and the flavor should have delicious citrus and pine.
The addition of simcoe, cascade, and chinook resulted in a very pronounced tangerine flavor in the young IPA. The beer is very well balanced, exhibiting pine only in the aroma, not so much in the flavor.
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Vagabond Gingered Ale
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Experimental Beer
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1 Gallons |
1.057 |
1.016 |
5.34 |
50.6 |
31.11 °L
|
1.8K |
0 |
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| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 9:26 PM |
| Notes: The honey is not in Charlie's original recipe, but it sounds like a nice addition to me. The original recipe also calls for American ale yeast, but all that I have is English ale yeast. |
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Black Widow
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Baltic Porter
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5.5 Gallons |
1.069 |
1.014 |
7.19 |
45.87 |
50 °L
|
1.8K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/28/2015 7:34 PM |
| Notes: |
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Kolsch/Koelleweizen (New And Improved 2.0)
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Kölsch
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6 Gallons |
1.047 |
1.012 |
4.69 |
20.43 |
3.64 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 Oz in 2 C Water |
Creation
Date: 7/1/2014 3:09 AM |
Notes: Koelleweizen: Wyeast 3068/WLP300
Koelsch: Wyeast 2565 (alternate)
Ferment Kolsch and Kolle at 62 degrees using Wyeast, Kolsch only at 65 if using White Labs.
Carbonation: 2.5 Vols |
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Dubeltowe
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Belgian Dubbel
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21 Litres |
17.222 |
4.678 |
6.87 |
23.97 |
13.03 °L
|
1.8K |
1 |
|
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| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 13.6 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2013 9:40 AM |
| Notes: Actual yeast is Wyeast Belgian Stout |
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Mayan Delight
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Robust Porter
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5.5 Gallons |
1.067 |
1.018 |
6.4 |
15.47 |
35.27 °L
|
1.8K |
0 |
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|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: Corn Sugar |
Priming Amount: .75 cup |
Creation
Date: 5/20/2013 3:14 PM |
| Notes: Whitbread yeast 14g |
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