Bitter Memories
75.0
1.037
1.009
True
6.6
41.2
3.58
60
12.4
10.5
gallons US
lb
oz
6.00
Wyeast 1028 London Ale Yeast
14.00
66
1/7/02
75.0
$5.00
55
.341
dextrose
False
38
68
2.4
$0.25
$6.00
14.00
1.50
qt/lb
F
gallons US
F
litres
gr
False
0
0
Mike Pensinger
Rich minerally profi
False
90
Default Recipes
American Crystal 40L
1
66
1.034
$1.58
lb
40
American Crystal 40L: As with all Crystal malts, the character of this malt is contributed by unfermentable crystallized sugars produced by a special process Called "stewing". 5 to 20% Pale Crystal will lend a balance of light caramel color, flavor, and body to Ales and Lagers
American Crystal 60L
1
66
1.034
$1.58
lb
60
American Crystal 60L: This Crystal malt is well suited to all beer recipes calling for crystal malt and is a good choice if you're not sure which variety to use. 5 to 15% of 60 L Crystal malt will lend a well rounded caramel flavor, color and sweetness to your finest Ales.
American Two-Row
11
66
1.037
$0.90
lb
1.8
American Two-Row: The basic malt for brewing all grain beers from scratch. High in diastatic power, well modified and fairly neutral, Klages make an excellent base malt. Best for both American Lager and Ale styles, Klages lends itself well to all beer styles.
American Wheat
1
66
1.039
$0.90
lb
1.7
American Wheat: Use to make wheat beers. Also, a small amount (3-6%) will help head retention in any beer without altering flavor. Has some diastatic power, can convert itself. If you are using adjuncts, add an equal weight of 6-row. If using more than 70% total grist, add rice hulls.
Willamette
66
3
2
oz
3.9
$1.00
Boil
Willamette: A U.S. Fuggle hybrid with good bittering qualities. A very versatile hop with a light, fruity flavor and aroma. Use it in almost any Ale style.
273
Kent Goldings
66
2
2
oz
5.5
$1.25
Boil
Kent Goldings: Goldings are a prized flavor and aroma hop used by almost every Ale brewery in England to finish Bitters and Pale Ales - grown in Kent, England.
274
Kent Goldings
66
1
2
oz
5.5
$1.25
Boil
Kent Goldings: Goldings are a prized flavor and aroma hop used by almost every Ale brewery in England to finish Bitters and Pale Ales - grown in Kent, England.
275
66
alpha
155.0
155.0
infusion
75
Mash in with 5.3 gallons US of water at 171.0 F
26.9
21.0
0.0
66
mashout
168.0
168.0
direct
15
Add direct heat until mash reaches 168.0 F.
23.7
0.0
0.0
66
Irish Moss
2
tsp
Added 15 Min prior to kettle knock out
A form of seaweed added to the boil (10-20 minutes) to aid in clarification. Helps to coagulate haze-causing proteins as hot break. Use at a rate of 1 tsp per 5 gallons.
$0.00