Xmas Cherry Sour Red 1 All Grain Bragi Sigfús 22.9998674 25.8509011 60.0000000 68.0000000 East Kent Goldings (EKG) 1 United Kingdom 5.0000000 0.0150000 Boil Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta Both
Pellet
3.5000000 35.0000000 15.00 g 0.00 g 30.0 min Pale Malt (2 Row) Bel 1 Grain 3.0000008 80.0000000 5.9100000 FALSE Belgium Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts 1.5000000 4.0000000 60.0000000 10.5000000 100.0000000 TRUE 0.0000000 3.00 kg 0.00 kg 1.0368000 5.9 EBC Pale Liquid Extract Carared 1 Grain 1.5000004 75.0000000 39.4000000 FALSE US Adds body, color and improves head retention. Also called "Crystal" malt. 1.5000000 4.0000000 0.0000000 13.2000000 20.0000000 FALSE 0.0000000 1.50 kg 0.00 kg 1.0345000 39.4 EBC Honey Malt 1 Grain 0.7999995 80.0000000 49.2500000 FALSE Canada Gambrinus Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt. 2.0000000 3.8000000 0.0000000 10.5000000 10.0000000 TRUE 0.0000000 0.80 kg 0.00 kg 1.0368000 49.2 EBC Caramel/Crystal Malt - 20L Oats, Flaked 1 Grain 0.2000001 80.0000000 1.9700000 FALSE US Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 1.5000000 9.0000000 0.0000000 9.0000000 30.0000000 TRUE 0.0000000 0.20 kg 0.00 kg 1.0368000 2.0 EBC Carafoam Honey 1 0.4599997 82.0000000 11.8200000 TRUE US Generic honey - usually Clover honey is sold in US supermarkets. Will generally lighten body and flavor when used in beer as it is highly fermentable. Modern methods add honey directly to the primary to avoid boiling away aroma and flavor. Some varieties have additional flavors (see the Honey Varietals add-on). 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 0.46 kg 0.00 kg 1.0377200 11.8 EBC Agave Syrup 1 Sugar 0.3499998 75.0000000 5.9100000 FALSE 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 0.35 kg 0.00 kg 1.0345000 5.9 EBC Whirlfloc Tablet 1 Fining Boil 1.000000 FALSE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 1.00 Items 0.00 Items 15.0 mins 18.93 L Cherry Puree 1 Flavor Primary 1.000000 FALSE Fruit Beer You can add this puree directly to your primary or secondary fermentor to flavor beer, mead, or wines. As the puree contains no seeds, add 10-15% less puree as you would fruit. One 49 oz. can will make 1 gallon of fruit wine. You should never boil the puree as it can create off flavors. 1000.00 ml 0.00 ml 7.0 days 18.93 L Oak Chips 1 Flavor Secondary 0.056699 TRUE Oak Flavor Can be added to the secondary or keg during aging to simulate oak flavor. Boil first to sterilize and place in weighted bag so they do not float. Amounts vary with chip size and time - smaller chips impart more flavor. 2.00 oz 0.00 oz 7.0 days 18.93 L Sour Batch Kidz 1 Ale
Liquid
0.0000000 FALSE Imperial Yeast F08 20.0000000 24.4444444 Low 85.0000000 Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up. Temp: 68-76F, 20-24 // Flocculation: Low // Attenuation: 80%+ 5 0 FALSE 0.00 ml 20.0 C 24.4 C 0.0 pkg 26 Jun 2017 Robobrew 1 25.8509011 22.9998674 19.9998847 4.9999968 0.3000000 0.0000000 0.0000000 7.3216244 60.0000000 TRUE 0.0000000 4.9999712 100.0000000 4.0000000 25.85 L 23.00 L 20.00 L 5.00 kg 0.00 L 0.00 L 0.00 L 5.00 L BIAB, Full Body 1 22.2000000 22.2000000 75.6000000 5.2000000 176.3698400 0.3000000 TRUE Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile. 22.2 C 22.2 C 75.6 C 5.00 kg Saccharification 1 Infusion 24.2130880 60.0000000 67.0000000 10.0000000 67.0000000 Add 24.21 L of water at 73.6 C 4.402 l/kg 0.00 L 73.6 C 67.0 C 24.21 L Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 7.0000000 75.5555556 Heat to 75.6 C over 7 min 4.402 l/kg 0.00 L 48.9 C 75.6 C 0.00 L Mash for 2 hours 5.10.2018 added 2 oz cognac soaked oak chips 13.10.2018 - Bottling 1 x 5L keg with 15 g sugar 33 x 330ml + 5 x 500ml bottles with white caps and avengerds stickers. 30.0000000 1.0540000 1.0200000 2.3000000 1 14.0000000 19.4444444 10.0000000 18.3333333 7.0000000 30.0000000 18.3333333 Bottle with 123.10 g Table Sugar TRUE Table Sugar 0.9099181 0.5000000 21.1111111 21.1 C 29 Sep 2018 1.060 SG 1.005 SG 25.1 EBC 6.2 IBUs Tinseth 7.2 % 4.5 % 63.3 % 517.7 kcal/l 23.00 L 25.85 L 1.054 SG 1.020 SG 19.4 C 18.3 C 18.3 C 18.3 C