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Maui Trip
by sloshed
28.07. 01:57
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Welcome to our free online homebrewing software. In order to use our software, you will first need to register and login to the site. Get started by clicking on the "Recipes" link in the above menu and follow the instructions on that page. Happy brewing!

Today's Random Recipe
Expected grain efficiency (1-100): Batch Size (US gallons):  
Beer's Name: Bitter Chocolate Style: Stouts and Porters
Substyle: (Sweet Stout)
 Original Gravity: 1.051
 Final Gravity: 1.015
 Alcohol (ABV): 4.67%
 Calories (per 12 oz.): 170
 Total IBU (Bitterness): 46
 SRM (color): 44

Ingredients: (Portions for a 5 gallon batch)
Grain 0.25 lbs.Black Barley (USA) Extract
Grain 7 lbs.Malt Syrup, Dark (USA) Extract
Grain 0.24 lbs.Black Patent Malt (UK) Extract
Grain 0.25 lbs.Chocolate Malt (USA) Extract
Hops 1 oz.Fuggles (Pellets% AA) Boil time 15 min.
Hops 1 oz.Target (Pellets% AA) Boil time 60 min.
Miscellaneous Ingredient 2 ozUnsweetened baker's chocolate Extract
Yeast 6 oz.White Labs British Ale (WLP005) Yeast (Ideal ferm. temp: 65-70°F)

Steep the black and chocolate malts and the roasted barley in 2.5 gallons of cold water. Gradually raise heat to 150 F, hold 30 minutes. Remove grains and rinse them back into the pot with hot water. Stir in dry malt and baker\'s chocolate, bring to boil. Boil 15 minutes, add Target hops. Boil 45 minutes, add Fuggles hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 70 F, pitch yeast. Seal and ferment for ten days, rack to secondary and age in a cool dark place for a month. Prime with dry malt and bottle. Bottle condition cool and dark for a month or more.

Primary Fermentor: 5 days Secondary: 2 weeks In Bottles: 2 weeks

A beer please:
Pra�au viena alaus
(Pra-shau vie-na al-lows)

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