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Awesome Recipe
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Czech Pale Lager
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7 Gallons |
1.152 |
1.038 |
14.98 |
0 |
20.58 °L
|
387 |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.266 |
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: 3/9/2018 9:08 AM |
| Notes: |
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Awesome Recipe
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American Light Lager
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9 Gallons |
1.125 |
1.031 |
12.3 |
0 |
4.84 °L
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387 |
0 |
|
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Author:
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| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.152 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2019 7:48 PM |
| Notes: |
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Mango Habanero IPA
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English IPA
|
10 Litres |
1.179 |
1.039 |
18.4 |
123.36 |
14.09 °L
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387 |
0 |
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| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2019 2:03 AM |
Notes: Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.
One week in primary
Add mango juice, sliced habanero and dry hops when transferring to the secondary.
Two Weeks in secondary
OG 1.065
FG 1.009
ABV 7.35%
OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%
Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%
OG 1.084
FG 1.012
ABV 9.5%
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Sdfgsd
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Russian Imperial Stout
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21 Litres |
1.102 |
1.019 |
11 |
108.02 |
5.99 °L
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387 |
2 |
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/8/2019 12:18 PM |
| Notes: |
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Raspberry Wine
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Other Fruit Melomel
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5 Gallons |
1.101 |
1.001 |
14.31 |
0 |
0 °L
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387 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2020 8:34 PM |
| Notes: |
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Pajamäen Sima
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Dry Mead
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12 Litres |
1.095 |
1 |
12.46 |
0 |
4.76 °L
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387 |
1 |
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| Boil
Size: 12 Litres |
Boil Time: N/A |
Boil Gravity: 1.095 |
Efficiency: 100 |
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: 12/5/2019 7:59 AM |
Notes: 0,5 g of Fermaid K and 0,2 g of DAP per liter of mead, divided on three occasions Day 1, Day 3 and Day 6 of fermentation
(6 g Fermaid K, 2.4 g DAP tot)
70 ppm sulfite (0.46 g / 1 gal) = 1.45 g tot kaliummetabisulfiitti
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Boulevard Bourbon Barrel Quad
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Belgian Dark Strong Ale
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8 Gallons |
1.098 |
1.01 |
11.52 |
45.49 |
26.31 °L
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387 |
0 |
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| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 28.37 psi |
Creation
Date: 6/18/2020 4:56 PM |
| Notes: |
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GIBCS #5 (half With Cherries)
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Russian Imperial Stout
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5.25 Gallons |
1.165 |
1.034 |
17.2 |
44.67 |
50 °L
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387 |
0 |
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Author:
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AGbrewer
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| Boil
Size: 14 Gallons |
Boil Time: 240 |
Boil Gravity: 1.071 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2020 6:10 PM |
Notes:
Double Mash as my Mashtun only holds about 15 pounds of grain. Once the first mash is done, drain off the wort and soak that in 3 gallons of water in a SS pot. Then clean out the mash tun and fill it with another 5 gallons of water and proceed with mashing the second 15 pounds of grain.
Made 3.5 liter starter of wlp-004 (Irish Ale) and step it up 2 times. Also going to use WLP-099 (Super High Gravity) after the 004 putters out. Probably going to wait a week after I pitch 004 before i pitch the 099.
Primary will be about 3 weeks and secondary will be about 2 months with home made toasted whiskey chips. half of it will be aged with dried cherries that were soaked with bourbon and some chips that were also soaked in bourbon. The other half will only be with the chips and bourbon. Used Evan Williams Bottled in Bond for the Whiskey and toasted some jack daniels bourbon barrel smoking chips for the wood.
Bottle with no more than about 3.5 or 4 ounces of cane sugar.
Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.
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Non Alcohol Verdant Ipa Ver 2
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American IPA
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5.5 Gallons |
1.011 |
1.006 |
0.67 |
60.49 |
4.8 °L
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386 |
0 |
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| Boil
Size: 6.88 Gallons |
Boil Time: 60 |
Boil Gravity: 1.009 |
Efficiency: 45 |
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: 7/6/2024 1:57 PM |
Notes: This is a Hazy Ipa that is very hoppy.
Used Reverse osmosis water and added brewing salts .
Mash @ 176 deg. for 30 min.
45 min boil
Add lactic acid to wort to bring ph below 5.4 (food safe ) before adding to fermenter.
Fermeted under pressure and added the Dry hop additions on day 5.
Cold crashed for 2 days later for 2 days before kegging.
Added 55ml of Vegtable Glycerin (to add body and smoothness) to the keg before transfer. |
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Awesome Recipe
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American Porter
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5.5 Gallons |
1.015 |
1.004 |
1.34 |
0 |
50 °L
|
386 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/28/2022 9:53 PM |
| Notes: |
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All Grain Starter
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No Profile Selected |
1 Gallons |
1.034 |
1.008 |
3.37 |
0 |
2.67 °L
|
386 |
0 |
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| Boil
Size: 1.15 Gallons |
Boil Time: 5 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2021 11:12 PM |
Notes: - Pre heat oven to about 150
- Heat 2 qt water to 164 in a 2 gallon pot.
- Add grain to a bag, stir, and let mash settle at 152
- Put pot in pre heated oven, Turn oven off.
- Heat 1.25 gal sparge water to 170
- Wait a while (30 min - 1 hr)
- Remove grain bag from pot, let strain above 1 gallon pot.
- Slowly sparge with 1 gallon water, until gravity of approx 1.034 is obtained.
- Add starter to flask and bring to a boil, add a pinch of wyeast beer yeast nutrient.
- Add stir bar at flame out to remove contaminants.
- Let cool and bob's your uncle.
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Awesome Recipe
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American IPA
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20.8 Litres |
1.061 |
1.048 |
1.73 |
30.97 |
8.31 °L
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386 |
0 |
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| Boil
Size: 28.4 Litres |
Boil Time: 50 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2020 8:11 PM |
| Notes: |
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Award Winning Weiss From BeerBros
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Weissbier
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21 Litres |
1.026 |
1.003 |
3 |
16.68 |
6.31 °L
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386 |
0 |
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| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 147.1 g |
Creation
Date: 6/27/2020 4:36 PM |
| Notes: This recipe is apparently an award winning recipe (2019) from a guy at BeerBros (2020). We'll try it and attempt to see if we can match the speciality brew. |
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Best Mild 1952/2020
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Dark Mild
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16.5 Gallons |
1.035 |
1.01 |
3.22 |
23.92 |
23.25 °L
|
386 |
0 |
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| Boil
Size: 18.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 1/25/2020 4:08 AM |
| Notes: |
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Berliner Weisse
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Berliner Weisse
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22 Litres |
1.029 |
1.005 |
3.14 |
0 |
2.64 °L
|
386 |
0 |
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| Boil
Size: 26 Litres |
Boil Time: 15 |
Boil Gravity: 1.025 |
Efficiency: 65 |
Mash Thickness: 6.25 |
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: 11/11/2019 4:19 AM |
Notes: Mash in and out as usual
After mash out drop kettle temperature to 45C
Droped PH with lactic Acid to 4.94
Pitch your ROOM TEMPERATURE lactobacillus cover with cling film - purge airspace and leave it.
Check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.
once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)
once primary fermentation is finished rack onto any fruit additions you like (I plan on splitting batch into two and doing a blueberry and a peach.
Let sit in secondary for 8-10 days.
*watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed. |
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Blueys Mid Strength Kiwi Ale
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No Profile Selected |
21 Litres |
1.035 |
1.009 |
3.46 |
31.94 |
9.84 °L
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386 |
0 |
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| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 75 |
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: 9/14/2019 11:03 AM |
| Notes: |
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Witbier Candy Orange
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Witbier
|
21.8 Litres |
1.011 |
1.003 |
1.13 |
16.94 |
1.9 °L
|
386 |
0 |
|
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| Boil
Size: 31.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.008 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2019 3:13 PM |
| Notes: |
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2019 01 03 - Irish Red
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Irish Red Ale
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5.5 Gallons |
1.027 |
1.007 |
2.61 |
20.43 |
20.13 °L
|
386 |
0 |
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Author:
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| 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: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2019 4:35 PM |
Notes: 1030 - 1.048 12.2 P pH 5.3 17.3°C
1119 - mashout 12 qts boiling water; final 164°F
1130 - start vorlauf
1210 - stop rinse with jug because water can was broken; ~12 qts rinse water
1215 - flame on
1.037 11 P pH 5.0 23.3°F
1350 - added 1 oz Golding (a=4.3%)
1448 - start chill
1514 - end chill; ~5 gal; start aeration
1540 - end aeration
OG 1.052 13.6 P pH 5.0 20.5°C
1/16/19 - 1.014 7.7 P
toffee; green apple and maybe cider |
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Sour Aux Coings
|
Berliner Weisse
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72 Litres |
1.031 |
1.006 |
3.3 |
5.96 |
2.16 °L
|
386 |
0 |
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| Boil
Size: 77 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 82 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2018 3:46 PM |
| Notes: |
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Grapefruit IPA
|
American IPA
|
20 Litres |
1.03 |
1.007 |
2.9 |
28.35 |
7.27 °L
|
386 |
1 |
|
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
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: 9/23/2018 4:40 PM |
| Notes: |
|
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