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High Integrity Recipe Links and BIABacus Files

Post #1 made 12 years ago
by 2trout
*02/12/13 The additions and comments by moderators below are correct. This is going to sound somewhat critical, but there are any number of "recipe data bases" out there with little integrity. Please strive to post links here that contain recipes that have a traceable history, or viable awards, or enough data to make it scaleable. My hope is that this thread can provide truely useful links to "proven" recipes that are worth the time to scale, or worth the time to research into somthing that we can use.

Im thinking that this could be an ongoing thread where we could all post links to sites that give us ideas and inspiration for brewing. A link bank if you will.


Ill start.

http://www.popularmechanics.com/home/ho ... sr#slide-1

This link is for the magazine Popular Mechanics. Im not sure what Popular Mechanics and beer have in common, but it looks like they have some interesting stuff here.
We scoured brewing books, listened to beer podcasts, and talked to brewmasters to find ten of the best homebrew recipes out there, representing a range of beer styles. The recipes we found come from some of the best professional brewers in the country as well as absurdly dedicated homebrewers. Cheers!

Read more: Beer Recipes - Brewing Beer Recipes - Popular Mechanics
They happen to have the recipe for Centennial Blonde that I brew regularly. Its an excellent session beer that I stumbled on over at Homebrew Talk.

While these recipes may lack some bits of info, I think that they are a place to start. :yum:

ADMIN-NOTE

This thread can be of immense value to BIABrewer.info. Please see post #4 here before posting.
Last edited by 2trout on 13 Feb 2013, 00:16, edited 4 times in total.
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Post #2 made 12 years ago
by 2trout
This link was provided previously by Lambert.

http://beerdujour.com/JamilsBrewingNetworkRecipes.htm
This website seems to be gone. The link is no longer valid
These are recipes by Jamil Zainasheff.
Last edited by 2trout on 13 Feb 2013, 00:20, edited 3 times in total.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
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Post #3 made 12 years ago
by 2trout
Gold Medal Recipes from the American HomeBrewers Association.

These are recipes for the gold medal winning brews AHA NATIONAL HOMEBREWERS COMPETITION. Many Proven? recipes here!

http://wiki.americanhomebrewers.org/AHA ... ers-Circle

:champ: :champ:

ADMIN-NOTE

These recipes pass the two criteria required for a high integrity recipe. For more details on this and on how to scale these recipes, please see post #4 below.
Last edited by 2trout on 14 Feb 2013, 06:11, edited 2 times in total.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
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Post #4 made 12 years ago
by Pat
This is a timely thread for us thank you 2trout.

One part of the new forum we are working on, "BIAB Recipes and the BIABAcus," has a sub-forum for high integrity recipes. These recipes will have two features. The first is that the recipe is from a reliable source or has scored well in a competition. The second is that it will need to have enough information for it to be duplicated well.

Recipes in the two links immediately above, certainly meet the first criteria. To meet the second criteria requires a bit more work. The Does this recipe have integrity? Can I copy it? thread is the best place to see if any of the links or recipes posted here meet the second criteria so don't hesitate to use it.

I continually read that thread and some other critical recipe threads here and, if I notice a recipe or link has integrity, I will add an ADMINNOTE to the relevant post here. Here's an example...

[center]ADMIN-NOTE[/center]
The 'Jamil' recipes in post #2 above and any recipe from, "Brewing Classic Styles," by John Palmer and Zamil Zainasheff are all high integrity recipes that can be easily scaled. As these are based on extract recipes, scale the hop bill by simply typing in the IBU's from the book into the second line of Section D of the BIABAcus.

We don't think any brewer wants another database of thousands of low integrity recipes so, if we can keep this thread quite formal and focused on finding sources of possibly high integrity recipes, it will not only be a great help to BIABrewer.info but, with a bit of time, should result in the highest integrity recipe source available which will obviously benefit the entire all-grain community.

Feel free to post BIABacus files here as well. When we get the final version, we'll update the files.

Thanks again 2trout,
Pat
Last edited by Pat on 14 Feb 2013, 18:11, edited 2 times in total.
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Post #5 made 11 years ago
by 2trout
Brew Your Own magazine can be a source of "High Integrity Recipes."

The "Style Profile" column by Jamil Zainasheff is one such source.

Here we have a "Robust Porter"

I recently brewed this porter as a Full Volume Mash, Pure BIAB. It was excellent!

Link here.....http://byo.com/porter/item/2506-robust- ... le-profile You will find an explanation of the style and a recipe or two. I brewed the Regan Dillon Porter all grain.

As stated above the hop boil of these recipes is best scaled by using the 'Desired IBU's' field in Section D. More details here.
Regan Dillon Porter
(5 gallons/19 L, all-grain)
OG = 1.063 (15.4 °P)
FG = 1.015 (3.7 °P)
IBU = 36 SRM = 39 ABV = 6.4%

This was my first porter recipe!

Ingredients
9.4 lb. (4.25 kg) North American pale malt 2 °L
1.4 lb. (630 g) Munich malt 8 °L
1.4 lb. (630 g) crystal malt 40 °L
11.3 oz. (320 g) chocolate malt 350 °L
7.4 oz. (210 g) black patent malt 525 °L
7.4 oz. (210 g) CaraPils® malt 2 °L
5.5 AAU Kent Goldings pellet hops, (1.23 oz./35 g at 4.5% alpha acids) (60 min.)
3 AAU Fuggle, pellet hops, (0.67 oz./19 g at 4.5% alpha acids) (30 min.)
2.7 AAU Fuggle, pellet hops, (0.60 oz./17 g at 4.5% alpha acids) (15 min.)
2.7 AAU Kent Goldings, pellet hops, (0.31 oz./9 g at 4.5% alpha acids) (0 min.)
1.4 AAU Fuggle, pellet hops, (0.31 oz./9 g at 4.5% alpha acids) (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

Step by Step
Mill the grains and dough-in targeting a mash thickness that will enable your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168°F (76°C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.053 (13.2 °P).

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.
trout
Last edited by 2trout on 05 Feb 2014, 12:53, edited 3 times in total.
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Post #6 made 11 years ago
by 2trout
This week, a " Classic American Pilsner "

Link http://byo.com/stories/item/2424-classi ... le-profile Courtesy of Jamil Zainasheff.
RECIPE

Classic American Pilsner
(5 gallons/19 L, all-grain)
OG = 1.060 (14.7 °P)
FG = 1.014 (3.6 °P)
IBU = 35 SRM = 4 ABV = 6%

Ingredients
4.4 lb. (2 kg) Great Western domestic two-row malt (2 °L)
4.4 lb. (2 kg) Best Malz continental Pilsner malt (2 °L)
3.3 lb. (1.5 kg) Briess flaked corn (1 °L)
6.5 AAU Czech Saaz hops
(1.87 oz./53 g at 3.5% alpha acids) (60 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (15 min.)
3.5 AAU Czech Saaz hops
(1 oz./28 g of 3.5% alpha acids) (0 min.)
White Labs WLP800 (Pilsner Lager) or Wyeast 2001 (Urquell) yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. You might want to extend your mash time, due to the lower mash temperature and the need to convert the corn. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.046 (11.5 °P).


The total boil time will be 90 minutes. Add the bittering hops 30 minutes after the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition just before shutting off the burner. Chill the wort rapidly to 50 °F (10 °C), let the break material
settle, rack to the fermenter, pitch the yeast and aerate thoroughly.


You will need to pitch 4 packages of fresh yeast or make a large starter to have enough yeast to best ferment this beer. You might consider first brewing a small batch of lower gravity Munich helles or something similar to grow up the yeast you need. Once you have pitched enough clean, healthy yeast, ferment at
50 °F (10 °C).


When fermentation is finished, carbonate the beer to approximately 2.5 volumes.
Start with BIABACUS filled in with YOUR data for pot size, volume into your fermentor, etc.

Due to past research done by others on this site we can assume that Zainasheff's recipes have an end of boil volume of 22.7 liters. This goes into the first line of section "D" of BIABacus.

The Recipe also calls for an IBU of 35. Lets put that value in section D line 2. Now we can add the ingredients as written in the recipe into Sections C and Section D, and fill in the mash temp(149F) etc.

According to podcasts I have listed to, Zainasheff likes to pitch pilsner yeast into 44F/6.7C wort and raise to 50F/10C for the remainder of fermentation.

This brew is 6 days into fermentation now.

I do a full volume mash pure BIAB. 90 Min mash and 90 min Boil.
classic american pilsner.xls
Trout
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Last edited by 2trout on 17 Feb 2014, 08:35, edited 3 times in total.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
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Post #7 made 11 years ago
by PistolPatch
Great job on the hunting and gathering trout ;). I also see the thread name has changed and that you can add BIABacus files here now.

From now on, I'll make sure that I ask anyone that I help to convert a recipe to add it here if it turns out well.

If you are able to add your files here, the only suggestion I have is to add the BIABacus Recipe Report underneath the quotes you have that contain the original recipe. This will help us spot any holes in our Recipe Report.

Thanks again trout (and anyone else who adds recipes here),
PP
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Post #8 made 11 years ago
by Yettiman
Hi PP,

I have an oatmeal stout that I am very proud of, it was based on a Jamil recipe, do I post both the original and the BIABacus file or just the final BIABacus file?

Thanks
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Post #9 made 11 years ago
by 2trout
Yetti,

Is this a recipe that you have some history with, and some good measurements that can be repeated?

Trout
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
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Post #10 made 11 years ago
by Yettiman
Hi 2Trout,

I have brewed it twice only, both times were (to my inexperienced pallet) the same, it tasted very nice, my best HB to date.

- Good dark colour
- strong but not over powering flavour of bitter chocolate
- reasonable head, but not frothy
- slight mouth feel due to the oats, without being slimy

As for measurements, I took every one iI thought BIABacus required, but can easily recheck.

Which do you advise are the important ones?

I am here to learn,

And can, if I messed up and missed important measurements, do better next time.

I have only brewed a few 'good' brews, ones I am willing to talk about, the rest, well, they went down ok, but had complex flavours that I was not expecting.

Any advice gratefully received
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Post #11 made 11 years ago
by PistolPatch
2trout,

I know Yetti and I think his opinion is very valid. If the recipe is based on BCS then it will have good integrity, maybe even more, in light of our recent discoveries of extract versus all-grain translations ;).

Let Yetti publish his BIABacus file here trout :pray:.

....

Just joking Yetti and trout. Well not really. trout's questions of you above were excellent as were your answers. So nice to see. I'm sure that 2trout would love to see your file posted here. Try and include your comments above somewhere in the file Yetti.

I'll undertake to give it a once over and PM trout that all is okay. If so, this might be the first 'tweaked' integrity recipe.

:peace:
Last edited by PistolPatch on 26 Mar 2014, 21:59, edited 2 times in total.
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High Integrity Recipe Links and BIABacus Files

Post #12 made 11 years ago
by gmhowell
Yettiman:

I think what you post depends on what you want to know. If you want general brewing advice, post both the original recipe as well as what you have been brewing. If you want to brew either the original or yours and just need a biab conversion, post just the one.


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Post #13 made 11 years ago
by nosco
The fermentis site has some good recipes. They seem to have high integrity to my inexperienced eye but they are very basic. Please delete my post if they're not up to scratch.

http://www.fermentis.com/brewing/craftb ... ps-tricks/

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Post #14 made 11 years ago
by PistolPatch
nosco wrote:Please delete my post if they're not up to scratch.
I love the way you say this nosco :thumbs:. I wish everyone did. These recipes look as though they are high integrity but they aren't and your post is great as it enables a heap of learning...

There are actually a lot of problems in those recipes. From a fst look , most actually can't be copied.

noscos, there is so much great detail in many of those recipes that any reasonable brewer would think they are of the highest integrity but here's some things to look for...

1. The first thing I am going to say is that on the surface, they all look good. Respectable site, neat lay-out etc.
2. The second thing I want to say is that the recipes are not published in an identical format. Can you see that?
3. The VAW (search that) is not published. Without that volume figure, no recipe on earth makes sense.
4. No AA% on the hops is given.
5. Is the hectolitre VIB, VFO, or VIF?

It goes on and on. (I see many other unanswered questions).

Compare this with a latest BIABacus file and not one of the above critical questions would remain unanswered.

:smoke:
PP
Last edited by PistolPatch on 13 Apr 2014, 16:52, edited 2 times in total.
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Post #15 made 11 years ago
by nosco
Dam I copied the whole lot too lol. Ill stick to BCS then for now.

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"Gentleman, when I first started Reynholm Industries, I had just two things in my possession: a simple dream, and six million pounds.
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Post #16 made 11 years ago
by PistolPatch
nosco wrote:Dam I copied the whole lot too lol. I'll stick to BCS then for now.
Well there is one thing we have to be careful of and that is worrying about numbers too much. In other words, we don't want to throw the baby out with the bathwater.

Some of those recipes are easier to convert than others. Use BCS or BJCP detailed style guidelines to see if a recipe makes some overall sense. Certainly don't be afraid to try a brew because the exact numbers can't be determined. It's just a shame that there are no standards for publishing a recipe. Can't wait until we get a few high integrity recipes into the new forum structure. It'll make life easy for all of us :).
Last edited by PistolPatch on 14 Apr 2014, 19:24, edited 2 times in total.
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Post #17 made 11 years ago
by Rick
I'm going to add the refined version of my house APA here. I've brewed it 6 times now, I think. I've toyed with many variables, and this is what I settled on. I'm not finished toying with ingredients yet, but I'm pretty content with the brew methods at this point.

The malt bill is very clean, allowing hops to shine through nicely.

Earlier versions of this beer used 1:1 Amarillo/Simcoe ratio, but I thought the pine needed to be reduced ... so I made it 2:1 and liked the results (respectively). I also have used additional/small amounts of Citra, which dominated the beer for a short time, but then settled to the familiar flavor I have enjoyed with this recipe. I can give files of any of those versions. Just PM me, and I'll dig up the old files.

[center]BIABacus Pre-Release 1.3I RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]Reliance APA V1.1 - Batch 7[/center]

Recipe Overview

Brewer: Rick
Style: APA
Source Recipe Link:

Original Gravity (OG): 1.052
IBU's (Tinseth): 46.3
Bitterness to Gravity Ratio: 0.89
Colour: 9.7 EBC = 4.9 SRM
ABV%: 5.5

Efficiency into Boil (EIB): 85.5 %
Efficiency into Fermentor (EIF): 77 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 19 C = 66.2 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)

Total Water Needed (TWN): 35.96 L = 9.5 G
Volume into Boil (VIB): 34.3 L = 9.06 G @ 1.036
Volume of Ambient Wort (VAW): 23.12 L = 6.11 G @ 1.052
Volume into Fermentor (VIF): 20.83 L = 5.5 G @ 1.052
Volume into Packaging (VIP): 19.29 L = 5.1 G @ 1.009 assuming apparent attenuation of 82 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

84.1% 2-Row USA (4 EBC = 2 SRM) 3992 grams = 8.8 pounds
3.4% Crystal 40L (79 EBC = 40.1 SRM) 162 grams = 0.36 pounds
3.4% CaraPils (2.6 EBC = 1.3 SRM) 162 grams = 0.36 pounds
4.6% PaleWheat (4.6 EBC = 2.3 SRM) 217 grams = 0.48 pounds
4.6% Acidulated* (see water notes below) (4 EBC = 2 SRM) 217 grams = 0.48 pounds

The Hop Bill (Based on Tinseth Formula)

12.6 IBU Warrior Pellets (15.6%AA) 7 grams = 0.247 ounces at 90 mins (First Wort Hopped)
19.3 IBU Amarillo Pellets (8.7%AA) 49 grams = 1.73 ounces at 0* mins (IBU's reflect 30m hop stand in 180-212F range)
14.4 IBU Simcoe Pellets (13%AA) 24.5 grams = 0.865 ounces at 0* mins (IBU's reflect 30m hop stand in 180-212F range)

0 IBU Amarillo-1 Pellets (8.7%AA) 42 grams = 1.483 ounces at 0 mins (Dry Hopped)
0 IBU Simcoe-1 Pellets (13%AA) 21 grams = 0.741 ounces at 0 mins (Dry Hopped)
0 IBU Amarillo-2 Pellets (8.7%AA) 42 grams = 1.483 ounces at 0 mins (Dry Hopped)
0 IBU Simcoe-2 Pellets (13%AA) 21 grams = 0.741 ounces at 0 mins (Dry Hopped)

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 65 C = 149 F

Mashout for for 10 mins at 76.7 C = 170.06 F

Miscellaneous Ingredients

1/2 tab Whirfloc (Boil) 5 Mins - clarity

Chilling & Hop Management Methods

Hopsock Used: Y

Chilling Method: Cube (or chill it @ 30 min after flame out, upon completion of hop stand)

Fermentation& Conditioning

Fermention: Safale US-05 for 14 days at 19 C = 66.2 F

Secondary Used: Y
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 2.25

Condition for 21 days.
Consume within 3 months.

Special Instructions/Notes on this Beer

#1 Dry Hop - add 1 day after fall of high krausen. 3 days of contact time in primary. #2 Dry Hop - add 4-5 days prior to bottling/kegging (secondary preferred for DH #2, but not required).
Hopping Notes:

Bittering charge/FWH

I use a 5" diameter hop sock w/ a spider for the bittering charge. This is initially clipped onto the side of the kettle for FWH, and then moved into the spider once the grain bag is completely out of the way. Also, FWH is optional. I really don't think it matters much since the charge is so small, but my design is for this to be a smooth drinker, therefore I simply keep doing everything that I can to control things toward a smooth bitterness.

Hop Stand

I pull/discard the bittering hops, then use my main bag as a hop sock for the flame out hops. I really don't think there would be great utilization if the hop stand was performed in the smaller sock.

You'll notice the BIABacus file shows 12 minute additions, this is for IBU calculating purposes ONLY. The actual additions are at flame out, and then a 30 minute hop stand is to be performed. See here for more information.

Dry Hopping

I've tried using voile bags for dry hopping, and did not like the outcome. It was a huge difference relative to just tossing the hops into the fermenter. I'm serious, it's like I didn't even dry hop my beer. Luckily I was able to keg hop this batch, so no harm.

Secondary is optional. I use a secondary for two reasons (hear me out and then you decide for yourself):

1. 4.5 total oz of dry hops will soak up a fair amount of beer. Using a secondary enables me to squeeze at least half of the dry hops to reclaim some beer.

2. I feel that the yeasty flavors linger for a while if only using a primary. It eventually goes away completely, but I like to start drinking this beer young to enjoy the hops. This beer has carbonated quickly for me, but I can only drink it very soon if I had used a Secondary. I suppose I could deal with the hop soakage losses, but this really sells the "need" for a secondary. For me at least, I'm impatient.

Water:

I use the Pale Ale profile from Brun'water. I also shoot for a mash pH of 5.4. Acid malt in my recipe reflects what I needed to tame my water profile after proper salts additions. YMMV.
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Last edited by Rick on 15 Apr 2014, 20:31, edited 4 times in total.
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NRB Amarillo Ale

Post #18 made 11 years ago
by monkeyman
I finally spent some time reading through some older threads and saw that one of the moderators suggested posting your recipes to help with the development of the Biabacus. Feel like an A-hole that I am just now seeing that. I have some older versions of the Biabacus but this is the first one on pr 1.3K (I think that is the latest). If it is still recommended I will try to post these from now on. Not that I am doing everything perfectly or anything but more information can't hurt I guess.
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Post #19 made 11 years ago
by nosco
The electric brewery has 25 really good recipes. Some common, some not and this time I think they ARE high integrity ;)

http://www.theelectricbrewery.com/recipes

They have batch size (post boil),OG, IBU's and AA's for hops and all are in the same format with pretty detailed notes.
It does include brewing salts however.
I found it when looking up Londons Pride clones.
Last edited by nosco on 05 Jun 2014, 21:39, edited 2 times in total.
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Post #21 made 11 years ago
by PistolPatch
Hey Nick,

The volume figure we want when copying a recipe is the Volume of Ambient Wort (VAW) - all other volume figures are irreelvant unless they can lead us to that one e.g. Volume into Fermentor plus Kettle to Fermentor Loss = VAW. Everything in the bre goes forward and back from that one critical number.

So the BYO recipes in the link just say 5 gallons. We don't know what they mean by that. Sometimes we can use the BIABAcus and otehr information provided in the recipe (Colour, IBU's etc) to make an educated guess as to what the VAW is but in this case...

I have looked at the first recipe and tried all the tricks up my sleeve (including guessing what program they may have used and the errors in those programs) and we really just don't have enough solid info. My best guess though is that their VAW is 19 litres but they must have had crap kettle efficiecny (70%).

You'd have to do this for each recipe on that page so unfortunately, they are not high integrity recipes. (Just had a look a the next one and same thing again - probably VAW of 5 gallons.)

BUT, that doesn't mean you shouldn't give them a go. Running those two recipes through at 5 gallons VAW looks fine to me and they should make a great beer so go for it. Remember though VAW is not your Volume into Fermentor.

:peace:
PP
Last edited by PistolPatch on 30 Jun 2014, 19:54, edited 2 times in total.
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Post #24 made 10 years ago
by BDP
The VAW values for section D for recipes from various books & other sources. I have merely compiled this data from previous postings and contributions from other members. Please let me know if any corrections are required.

Book Title or Other Source : BIABacus Section D VAW

Brewing Classic Styles : 21.82 L or 5.764 gal
British Real Ale 3rd edition 19 L recipe : 18.27 L
British Real Ale 3rd edition 23 L recipe : 22.11 L or 5.841 gal
British Real Ale 3rd edition 25 L recipe : 24.04 L
Microbrewed Adventures : 19 L or 5.019 gal
Northern Brewer : 20.83 L or 5.50 gal
[ Radical Brewing : 21.82 L or 5.764 gal ] *

* [Insufficient information to accurately calculate original all-grain recipe VAW. Known volumes: 5.5 gal VIF; 5 gal VIP. Credit goes to PistolPatch for his extensive investigative work. I can post his analysis for those who are interested.]
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