PUBS Haka Clone Recipe

LBB Haka Clone
LBB Haka Clone
American Hazy IPA
Type: All Grain Date: 28 May 2025
Batch Size (fermenter): Your Choice Brewer: PUBS
Boil Size: System Specific Asst Brewer:
Boil Time: 60 min Equipment: System Specific
End of Boil Volume System Specific Brewhouse Efficiency: System Specific
Final Bottling Volume: System Specific Est Mash Efficiency System Specific
Fermentation: See Notes Taste Rating(out of 50): 50.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type %/IBU
Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 80.0 %
Oats, Flaked (1.0 SRM) Grain 15.0 %
White Wheat Malt (2.4 SRM) Grain 5.0%
Nectaron [9.70 %] - Boil 60.0 min Hop 1.7 IBUs
Nelson Sauvin [11.20 %] - Boil 60.0 min Hop 1.7 IBUs
Nectaron [9.70 %] - Steep/Whirlpool 20.0 min, 180.0 F Hop 13.9 IBUs
Nelson Sauvin [11.20 %] - Steep/Whirlpool 20.0 min, 180.0 F Hop 15.1 IBUs
American Hefeweizen Ale (White Labs #WLP320) Yeast
Match Boil Additions Nectaron [9.70 %] - 7.0 Days Into Primary for 3.0 Days Hop 0.0 IBUs
Match Boil Additions Nelson Sauvin [11.20 %] - 7.0 Days Into Primary for 3.0 Days Hop 0.0 IBUs

Beer Profile
Est Original Gravity: 1.060 SG Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.0 % Bitterness: 30.0 IBUs
Est Color: 3.0 SRM

Mash Profile
Mash Name: Med Body (150F) Total Grain Weight: System Specific
Sparge Water: System Specific Grain Temperature: Storage Specific
Sparge Temperature: 168.0 F Tun Temperature: System Specific
Adjust Temp for Equipment: TRUE Mash PH: 5.20 - 5.40

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add water to target 150F mash temp 150.0 F 60 - 90 min
Mash Out (Optional) Heat to 168.0 F 168.0 F 10 min
Mash Notes:

Carbonation and Storage
Carbonation Type: Your Choice Volumes of CO2: 2.4
Keg/Bottling Temperature: 36.0 F Age for: 7.00 days
Fermentation: See Notes Storage Temperature: 36.0 F

Notes
Notes:
* Adjust recipe to meet your brewing system profile.
Target Specs (LBB):
Volume into fermenter: 6 Gallons
OG: 1.060
FG: 1.012
IBU: 30
Color: 3 - 5 SRM
ABV: 6.0 - 6.3
Target Water Profile:
Ca 100
Mg 18
Na 16
Cl 200
SO4 100
Add Lactic Acid to adjust mash pH to 5.2 - 5.4
Process:
Mash: 60 - 90 Minutes @ 150F depening on your preference. Mash-Out optional
Boil: 60 Minutes
Whirlpool: 10 minutes chilling to 180F
Rest: Add 2nd Hops and rest for 20 minutes @ 180
Chill to fermentation temperature 65F.
Oxygenate wort and pitch yeast.
Ferment to terminal gravity
1 - 2 Day Diacetyl rest at 70F
Chill to 56F and add Dry Hops
After 3 days remove dry Hops (if possible)
Chill to 36F and package

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PUBS Vindicator Clone Recipe

Vindicator Clone
Vindicator Clone
American IPA
Type: All Grain Date: 23 Nov 2019
Batch Size (fermenter): 5.50 gal Brewer: Ben
Boil Size: 7.19 gal Asst Brewer:
Boil Time: 75 min Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless
End of Boil Volume 6.51 gal Brewhouse Efficiency: 68.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 77.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
5.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - -
2.00 ml Lactic Acid (Mash) Water Agent 2 - -
12 lbs 7.1 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 3 94.0 % 0.97 gal
8.5 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.0 % 0.04 gal
4.2 oz Munich 10L (Briess) (10.0 SRM) Grain 5 2.0 % 0.02 gal
0.50 oz Chinook [11.00 %] - Boil 75.0 min Hop 6 21.3 IBUs -
1.00 oz Cascade [5.60 %] - Boil 15.0 min Hop 7 5.8 IBUs -
1.25 oz Cascade [5.60 %] - Steep/Whirlpool 15.0 min, 195.0 F Hop 8 5.3 IBUs -
0.50 oz Simcoe [12.60 %] - Steep/Whirlpool 15.0 min, 195.0 F Hop 9 4.7 IBUs -
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 - -
1.50 oz Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs -
1.50 oz Simcoe [12.60 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs -

Beer Profile
Est Original Gravity: 1.060 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 37.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 5.9 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 13 lbs 3.8 oz
Sparge Water: 4.72 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 158.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.30 gal of water at 161.3 F 150.0 F 60 min
Sparge Step: Fly sparge with 4.72 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 0.0
Pressure/Weight: -2.28 oz Carbonation Used: None
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes
Target 5.4 pH using Lactic Acid and Gypsum.
75 minute boil
Ferment at 66 - 68 Deg. F. until final gravity is reached ~ 7 - 10 days.
Cool to 56F and drop the yeast or rack to secondary.
Add dry hops.
Hold at 56F for three days following dry hopping then cold crash.
Keg or bottle beer.
Carbonate to 2.5 Volumes of CO2.

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PUBS Brew Camp Amarillo Rye Pale Ale

Amarillo Rye Pale Ale 10 gal
Amarillo Rye Pale Ale 10 gal
American Pale Ale
Type: All Grain Date: 28 Jul 2018
Batch Size (fermenter): 11.00 gal Brewer: Jeff Jacobs
Boil Size: 15.90 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot (15 Gal) - BIAB
End of Boil Volume 13.20 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.26 gal Est Mash Efficiency 80.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
22.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - -
1 lbs Rice Hulls (0.0 SRM) Adjunct 2 3.9 % 0.12 gal
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 62.7 % 1.25 gal
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 4 19.6 % 0.39 gal
3 lbs Rye Malt (4.7 SRM) Grain 5 11.8 % 0.23 gal
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.0 % 0.04 gal
2.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 7 21.4 IBUs -
2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 8 10.9 IBUs -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - -
4.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 10 0.0 IBUs -
2.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 11 - -
8.00 oz Amarillo Gold [8.50 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs -

Beer Profile
Est Original Gravity: 1.056 SG Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 7.2 %
Bitterness: 32.3 IBUs Calories: 213.7 kcal/12oz
Est Color: 5.6 SRM

Mash Profile
Mash Name: BIAB, Light Body Total Grain Weight: 25 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 17.77 gal of water at 154.4 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: 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 light body beer profile.

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes
As usual with 10 gal batch in 15 gal BIAB kettle, I will start with less water (10.0 gal), then at end of mash bring up to pre-boil volume of 14.5 gal by "drench sparging" or "rinsing" the pulled bag as it sits on a strainer on top of kettle. May have to add water toward end of boil to get 12.5 gal at end of boil for 11 gal of wort into 2 transport vessels. Will put the 4 oz of Kent Goldings in when starting whirpool.

To simplify this recipe for brewing at the PUBS Brew Camp, all amounts were rounded to whole pounds or ounces. Victory malt and crystal hop were eliminated. Since LBS did not carry flaked rye, we will use 3 lbs of all rye malt instead of half and half rye malt and flaked rye. Water was charcoal filtered camp spigot.

For transport from campground to home fermenter, we will put wort into 2 - five gallon corney kegs on Saturday (in cooler with ice, and without pitching yeast), then transfer to fermenting carboys at home on Sunday, oxygenate and pitch yeast, and put in 64 degree fermenter. Diacetal rest on days 3-9 at 3 degrees a day from 64 to 73 degrees and back. Into secondary with Amarillo dry hop on day 8.

On-site O.G. with glass hydrometer said 1.064, but Tilt at home said 1.057.

Tasted at PUBS meeting 8/16/18. Good comments. Would brew again. Maybe up the caramel crystal to 1 lb (suggested by Mike Moore).

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Monk's Cellar Bier Blanche Clone Recipe

Recipe

5.5G Monk's Cellar Bier Blanche Clone SB
5.5G Monk's Cellar Bier Blanche Clone SB
Witbier
Type: All Grain Date: 20 Nov 2018
Batch Size (fermenter): 5.50 gal Brewer: PUBS
Boil Size: 7.05 gal Asst Brewer:
Boil Time: 60 min Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless
End of Boil Volume 6.51 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.36 gal Est Mash Efficiency 79.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
8.56 gal Pilsen, Czech Water 1 - -
6.00 g Calcium Chloride (Mash) Water Agent 2 - -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 3 4.8 % 0.06 gal
6 lbs Pale Ale Malt, Northwestern (Great Western) (4.0 SRM) Grain 4 57.1 % 0.47 gal
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 5 28.6 % 0.23 gal
1 lbs Wheat, Flaked (1.6 SRM) Grain 6 9.5 % 0.08 gal
0.25 oz Mandarina Bavaria [8.50 %] - Boil 60.0 min Hop 7 8.4 IBUs -
0.25 oz Mandarina Bavaria [8.50 %] - Boil 30.0 min Hop 8 4.3 IBUs -
0.75 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 9 - -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 10 - -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast 11 - -

Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 12.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.6 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 10 lbs 8.0 oz
Sparge Water: 5.15 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 152.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 3.41 gal of water at 163.5 F 152.0 F 60 min
Sparge Step: Fly sparge with 5.15 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.5
Pressure/Weight: 10.23 PSI Carbonation Used: Keg with 10.23 PSI
Keg/Bottling Temperature: 36.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes
- Trying for OG of ~ 1.050, FG of 1.010, IBUs ~12, medium body (wheat gives higher mouthfeel)
- Added some calcium chloride to mash water. Maybe add a bit more to boil kettle.
- pH of 5.0 - 5.5 (usually around 5.2)
- Grain bill is approximately 60% 2-row barley, 40% wheat
- Continental 2 row pilsner also works, but may be too light in color.
- Wheat in grain bill is 30% malted, and 10% unmalted (flaked)
- Rice hulls help lautering (from unmalted wheat becoming gummy)
- Mash at 153 F for 60 minutes (start lower, and let it creep up to target)
- Hops are not prominent (only enough to balance malt sweetness)
- Hop used is Mandarina Bavaria, added at 60 minutes and 30 minutes
- Fly sparging used at Monk’s (avoid batch sparging)
- A cloudy beer, so no point in fining agents
- Added bitter orange peel and coriander 5 minutes before end of boil.
- No candy sugar
- Boil is 60 minutes
- Whirlpool 20 minutes
- Yeast is WLP 550 (produces nice blend of phenolics – when under 70 F and esters – when over 70 F)
- Pitch correct amount of yeast (flavor is enhanced by slightly stressed yeast. Overpitching can result in bland beer)
- Start fermentation cool (65 F) for a day, then let rise slowly to around 72 F (can go as high as 77 F)
- Fermentation can be basically DONE in just a couple days
- Carbonation is about 2.5 volumes (going higher risks pouring a lot of foam)
- Don’t need to age this beer (Monk’s has served in 7-9 days!)

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Trip in the Dark Black IPA

Trip in the Dark Black IPA
Trip in the Dark Black IPA
American IPA
Type: All Grain Date: 16 Aug 2014
Batch Size (fermenter): 6.00 gal Brewer: David Long
Boil Size: 9.79 gal Asst Brewer:
Boil Time: 60 min Equipment: Silvertree Pot (15 Gal) - BIAB
End of Boil Volume 7.99 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.78 gal Est Mash Efficiency 89.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
10 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1 64.5 % 0.78 gal
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 12.9 % 0.16 gal
1 lbs Carafa III (525.0 SRM) Grain 3 6.5 % 0.08 gal
1 lbs Victory Malt (25.0 SRM) Grain 4 6.5 % 0.08 gal
8.0 oz White Wheat Malt (2.4 SRM) Grain 5 3.2 % 0.04 gal
1 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 6 6.5 % 0.08 gal
1.00 oz Galaxy [14.00 %] - Boil 60.0 min Hop 7 44.1 IBUs -
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 min, 194.4 F Hop 8 12.8 IBUs -
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 - -
1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs -
0.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs -
1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 2.0 Days Hop 12 0.0 IBUs -
0.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Days Hop 13 0.0 IBUs -

Beer Profile
Est Original Gravity: 1.069 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 56.9 IBUs Calories: 151.6 kcal/12oz
Est Color: 30.1 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 15 lbs 8.0 oz
Sparge Water: 7.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.53 gal of water at 163.3 F 150.0 F 75 min
Sparge Step: Fly sparge with 7.00 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 8.20 PSI Carbonation Used: Keg with 8.20 PSI
Keg/Bottling Temperature: 36.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

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SilverTree American Pale Ale

SilverTree American PA Version 2 (1.1)
SilverTree American PA Version 2 (1.1)
American Pale Ale
Type: All Grain Date: 25 Mar 2017
Batch Size (fermenter): 11.00 gal Brewer: David Long
Boil Size: 14.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Large Batch BIAB (20/10 Gal)
End of Boil Volume 12.50 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.66 gal Est Mash Efficiency 76.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: Big hop aroma and flavor. Hop complexity is great from the combination of 7-c’s (citrus) and the tropical notes of the mosaic. There’s a sweetness in this beer which I believe is caused by the combination of the high level of Vienna malt and hop flavor (Glycolcides?). Bitterness is spot-on in my opinion.

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
15.79 gal Granite Bay -> Hoppy Water 1 - -
12.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
5.00 g Calcium Chloride (Mash) Water Agent 3 - -
15 lbs 3.2 oz Pale Ale Malt (Rahr) (3.5 SRM) Grain 4 63.7 % 1.19 gal
2 lbs 12.8 oz Vienna Malt (3.5 SRM) Grain 5 11.7 % 0.22 gal
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 8.2 % 0.15 gal
2 lbs Victory Malt (25.0 SRM) Grain 7 8.2 % 0.15 gal
2 lbs Wheat, Flaked (1.6 SRM) Grain 8 8.2 % 0.15 gal
5.00 ml HopShot [76.00 %] (CO2 Extract) - Boil 60.0 min Hop 9 25.0 IBUs -
1.00 oz Centennial [10.20 %] - Boil 10.0 min Hop 10 4.2 IBUs -
1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Boil 10.0 min Hop 11 3.9 IBUs -
0.75 oz Falconer's Flight 7C's Blend [9.50 %] - Boil 10.0 min Hop 12 2.9 IBUs -
1.00 oz Centennial [10.20 %] - Steep/Whirlpool 30.0 min, 194.4 F Hop 13 6.4 IBUs -
1.0 pkg Best of Both Worlds (White Labs #WLP200) Yeast 14 - -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs -
0.50 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Days Hop 17 0.0 IBUs -
0.50 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 2.0 Days Hop 18 0.0 IBUs -

Beer Profile
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 5.5 %
Bitterness: 42.4 IBUs Calories: 175.9 kcal/12oz
Est Color: 8.6 SRM

Mash Profile
Mash Name: BIAB, Medium Body Total Grain Weight: 23 lbs 13.6 oz
Sparge Water: 0.00 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.1 F Tun Temperature: 153.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.55

Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 15.75 gal of water at 153.6 F 148.0 F 35 min
Saccharification Add -0.00 gal of water and heat to 152.0 F over 4 min 152.0 F 40 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: 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 medium body beer profile.

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 8.20 PSI Carbonation Used: Keg with 8.20 PSI
Keg/Bottling Temperature: 36.0 F Age for: 10.00 days
Fermentation: Ale, Two Stage Storage Temperature: 35.0 F

Notes
Notes from 2nd batch:
Was going to add 4 lbs. of Vienna, but only had 2.8 lbs. in stock. Made up the difference with Pale Ale malt.



Notes from 1st batch:
Hop aroma and flavor may be a bit big for style. I think I’ll try increasing the Mosaic percentage a bit the dry hop, but overall reduce the amount of dry hop. May reduce the Vienna next go around.

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