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Edit Recipe Information
Name
Brewer
Brew Date
IBU Formula
Rager
Tinseth
Garetz
Units
Standard
Metric
Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
Style
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye
Applewine
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
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Belgian Specialty Ale
Belgian Tripel
Berliner Weisse
Biere de Garde
Blonde Ale
Boehmian Pilsner
Braggot
Brown Porter
California Common Beer
Christmas & Winter Specialty S
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Classic Rauchbier
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Common Perry
Cream Ale
Cyser (Apple Melomel)
Dark American Lager
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Dortmunder Export
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Dunkelweizen
Dusseldorf Altbier
Eisbock
English Barleywine
English Cider
English IPA
Extra Special & Strong Bitter
Flanders Brown Ale & Oud Bruin
Flanders Red Ale
Foreign Extra Stout
French Cider
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Fruit Lambic
German Pilsner
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Imperial IPA
Irish Red Ale
Kolsch
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Maibock & Helles Bock
Metheglin
Mild
Munich Dunkel
Munich Helles
New England Cider
Northern English Brown Ale
Northern German Altbier
Oatmeal Stout
Oktoberfest & Maerzen
Old Ale
Open Category Mead
Other Fruit Melomel
Other Smoked Beer
Other Specialty Cider & Perry
Premium American Lager
Pyment (Grape Melomel)
Robust Porter
Roggenbier
Russian Imperial Stout
Saison
Schwarzbier (Black Beer)
Scottish Export 80
Scottish Heavy 70
Scottish Light 60
Semi-Sweet Mead
Southern English Brown
Special, Best & Premium Bitter
Specialty Beer
Spice, Herb & Vegetable Beer
Standard & Ordinary Bitter
Standard American Lager
Straight (Unblended) Lambic
Strong Scotch Ale
Sweet Mead
Sweet Stout
Traditional Bock
Traditional Perry
Vienna Lager
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Witbier
Wood-Aged Beer
Style Category
Style Type
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oz.
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°L
Potential
Type
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Sugar
Extract
Dry Extract
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0
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oz.
Alpha Acid
%
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day(s)
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0
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day(s)
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Name
Brewer
Brew Date
Boil Volume
gal.
Units
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Thermal Loss
°F
Efficiency
%
Method
Single Infusion
Double Infusion
Single Decoction
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Sparge Method
Fly
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Grain Temp
°F
Initial Grist Ratio
qt./lb.
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gal./lb.
Mash Notes
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Type
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Length
min.
Target Temp
°F
Infusion Amount
gal.
Infusion Temp
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Name
Length
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Target Temp
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Default Units
Standard
Metric
IBU Formula
Rager
Tinseth
Garetz
Mash Method
Single Infusion
Double Infusion
Single Decoction
Double Decoction
Triple Decoction
Sparge Method
Fly
Batch
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hard cider
Ingredients
Mash Schedule
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Recipe Information
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Details
Name:
hard cider
Brewer:
gimpmeister
Brew Date:
IBU Formula:
Rager
Units:
standard
Private:
Yes
Boil
Boil Volume:
1 gal.
Boil Length:
0 min.
Target Volume:
1 gal.
Style
Name:
English Cider
Category:
Standard Cider and Perry - 27B
Type:
Cider
Notes
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
Brown Sugar
2 lbs.
40 °L
1.046
1.092
100%
Total
2 lbs.
30 SRM
1.092
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Total
0.00 oz.
0
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
wlp775
80
Low
65 °F
75 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Mash Information
edit
Details
Name:
hard cider
Brewer:
gimpmeister
Brew Date:
Boil Volume:
1 gal.
Units:
standard
Thermal Loss:
3°F
Mash Efficiency:
100%
Mash Method:
Single Infusion
Sparge Method:
fly
Grain Temp:
72 °F
Initial Grist Ratio:
1.50 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Saccharification
infusion
60 min.
155.0 °F
0.75 gal.
168.6 °F
1.50
Total
1 hour
0.75 gal. (runoff:
0.45 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
Fly Sparge
0 min.
212.0 °F
1.00 gal.
170.0 °F
Total
0 min
1.00 gal.
Type
extract
OG
1.092
style
1.050 - 1.075
FG
1.018
style
0.995 - 1.010
Color
30 SRM
style
0 - 0
IBU
0
style
0 - 0
ABV
9.7%
style
6 - 9
Cal.
305
per 12oz.
