77 lines
2.0 KiB
Markdown
77 lines
2.0 KiB
Markdown
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---
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pageType: source
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id: source.psb-recipe-john-adams-ne-cider-4-26
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title: psb-recipe-john-adams-ne-cider-4-26
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sourceType: local-file
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sourcePath: /home/topher/.openclaw/workspace-psb-gemma/recipes/john-adams-ne-cider-4-26.md
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ingestedAt: 2026-05-03T02:03:03.882Z
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updatedAt: 2026-05-03T02:03:03.882Z
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status: active
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growth: sprout
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---
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# psb-recipe-john-adams-ne-cider-4-26
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## Source
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- Type: `local-file`
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- Path: `/home/topher/.openclaw/workspace-psb-gemma/recipes/john-adams-ne-cider-4-26.md`
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- Bytes: 1263
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- Updated: 2026-05-03T02:03:03.882Z
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## Content
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```text
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# 6-JOHN ADAMS – NEW ENGLAND CIDER-ALE HYBRID
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American Amber Ale (6.2) | Batch: 100 gal | Brewed: 19 Apr 2026
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## TTB Compliance Note
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Fermentables limited to 50% from apple juice — dropped juice to 18 gal (from 21) and bumped pale malt to 160 lb.
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---
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## Targets
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- OG: 1.062 | FG: 1.011 | ABV: ~5.5-6%
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- IBU: ~25 (EKG only, post-blend lower)
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- Batch size: 100 gal | Boil: 109.70 gal
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## Water (RO) — 140 gal
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- 70 g Gypsum (mash)
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- 80 g Calcium Chloride (mash)
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- 12 g Epsom Salt (mash)
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- No baking soda
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## Grains
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| Grain | Amount | % |
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|-------|--------|---|
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| Viking Pale Ale Malt | 160 lb | 82.4% |
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| Wheat Malt, Ger | 21.7 lb | 11.2% |
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| Flaked Oats | 10.8 lb | 5.6% |
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| Apple Juice (post-boil) | 18 gal | — |
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**Apple Juice:** 13.9° Brix → SG 1.0564
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Mash: 66.7°C (152°F) for 60 min | Fly sparge 78.42 gal
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## Hops (EKG)
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- 21.7 oz @ 60 min — 19.8 IBU
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- 10.8 oz @ 10 min — 3.6 IBU
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## Process
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1. Brew ~2.8 bbl wort to ~1.056 pre-boil
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2. Chill to 64-66°F, transfer to FV
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3. Add ~0.7 bbl (18 gal) fresh unfermented cider
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4. Oxygenate post-blend, ferment at 64-68°F
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5. Package at 2.3-2.5 vols CO₂
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## Original BSMX
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`/home/topher/.openclaw/media/inbound/6JOHN_ADAMS_NEW_ENGLAND_CIDERALE_HYBRID.bsmx---461ee373-3018-4381-ac1e-2c3765d94f26.txt`
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```
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## Notes
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<!-- openclaw:human:start -->
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<!-- openclaw:human:end -->
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## Related
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<!-- openclaw:wiki:related:start -->
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- No related pages yet.
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<!-- openclaw:wiki:related:end -->
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