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PostPosted: Mon Jun 11, 2018 8:04 am 
Brewmaster
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Joined: Thu Apr 30, 2015 7:40 am
Posts: 452
Both of those sound amazing, Damian! :beer2

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PostPosted: Mon Jun 11, 2018 10:52 am 
Brewmaster
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Joined: Thu Apr 30, 2015 7:40 am
Posts: 452
Maibock

Code:
Grain:
10# Weyermann Pilsner
5# Light Munich

Water:
1 tsp Calcium Chloride
1 tsp Gypsum

Hops:
1 oz Mt Hood (5.5 AA) 60'
1 oz German Spalt (2.2 AA) 60'

Yeast:
Harvested Saflager s189 from my German Pilsner and also racked it to secondary to lager


Maibock is currently bubbling away at 51°F :beer10

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PostPosted: Wed Jun 20, 2018 1:16 pm 
Boilover Master

Joined: Mon May 14, 2018 6:57 pm
Posts: 1
Location: Knottsville, Ky
Smoked RyePA

5 Gallons
OG 1.054
IBU 57
SRM 10

Grains:
7.5 lbs Briess 2-Row Brewers Malt
2.0 lbs Briess Cherrywood Smoked Malt
2.5 lbs Briess Rye
0.5 lbs Briess Caramel 80L

Hops:
1.0 oz Magnum (13.2% AA) 60 min
0.5 oz Cascade (6.3% AA) 30 min
0.5 oz Cascade (6.3% AA) 15 min

Yeast:
White Labs 001 California Ale

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