General Beer Styles by Category

Beer Styles Sorted Using Style Family
This system uses new categories based on the style family or beer style name without regard to country of origin or history and is based primarily on color and yeast. There are fewer categories since the categories are broader. The number to the left of the style is the BJCP category number. You can see information on the BJCP category by hovering over the “Beer Styles” in the menu on the left then clicking the category you are interested in.

Pale Lager
1A. American Light Lager
1B. American Lager
2A. International Pale Lager
3A. Czech Pale Lager
4A. Munich Helles
4B. Festbier
5A. German Leichtbier
5C. Helles Exportbier
7C. Kellerbier (Pale Kellerbier)

Pilsner
3B. Czech Premium Pale Lager
5D. German Pils
27. Historical Beer (PreProhibition Lager)

Amber Lager
2B. International Amber Lager
3C. Czech Amber Lager
6A. Märzen
6B. Rauchbier
7A. Vienna Lager
7C. Kellerbier (Amber Kellerbier)
19B. California Common

Dark Lager
2C. International Dark Lager
3D. Czech Dark Lager
8A. Munich Dunkel
8B. Schwarzbier

Bock
4C. Helles Bock
6C. Dunkles Bock
9A. Doppelbock
9B. Eisbock

Pale Ale
1C. Cream Ale
5B. Kölsch
12A. British Golden Ale
12B. Australian Sparkling Ale
18A. Blonde Ale
18B. American Pale Ale
24B. Belgian Pale Ale
25A. Belgian Blond Ale
25B. Saison
26A. Trappist Single

IPA
12C. English IPA
21A. American IPA
21B. Specialty IPA (all)
22A. Double IPA

Amber Ale
7B. Altbier
11A. Ordinary Bitter
11B. Best Bitter
11C. Strong Bitter
14A. Scottish Light
14B. Scottish Heavy
14C. Scottish Export
15A. Irish Red Ale
19A. American Amber Ale
24C. Bière de Garde
26B. Belgian Dubbel
27. Historical Beer (Kentucky Common)

Brown Ale
13A. Dark Mild
13B. British Brown Ale
19C. American Brown Ale
27. Historical Beer (London Brown Ale)

Porter
9C. Baltic Porter
13C. English Porter
20A. American Porter
27. Historical Beer (Pre-Prohibition Porter)

Stout
15B. Irish Stout
15C. Irish Extra Stout
16A. Sweet Stout
16B. Oatmeal Stout
16C. Tropical Stout
16D. Foreign Extra Stout
20B. American Stout
20C. Imperial Stout

Strong Ale
17A. British Strong Ale
17B. Old Ale
17C. Wee Heavy
17D. English Barleywine
22B. American Strong Ale
22C. American Barleywine
22D. Wheatwine
25C. Belgian Golden Strong Ale
26C. Belgian Tripel
26D. Belgian Dark Strong Ale

Wheat Beer
1D. American Wheat Beer
10A. Weissbier
10B. Dunkles Weissbier
10C. Weizenbock
23A. Berliner Weisse
23D. Lambic
23E. Gueuze
23F. Fruit Lambic
24A. Witbier
27. Historical Beer (Gose)
27. Historical Beer (Piwo Grodziskie)
27. Historical Beer (Lichtenhainer)
27. Historical Beer (Roggenbier)
27. Historical Beer (Sahti)

Sour Ale
23B. Flanders Red
23C. Oud Bruin

Specialty Beer
34A. Clone Beer
34B. Mixed-Style beer
34C. Experimental Beer

ABV Changes When You Add Fruit

Most people believe that when you add fruit to fermenting wort, the ABV of the resulting beer will dramatically increase due to the amount of sugar added with the fruit. Well, that is probably not going to be what happens. The problem with above logic is that they are considering the amount of sugar added with the fruit but they are disregarding the amount of water in the fruit.

So how do you calculate the ABV change when you add fruit to wort?

You will need 4 pieces of information:

1. The weight of the fruit you are adding.
This weight should exclude pits, seeds, stems, etc. Of course this will no be a perfect weight because there may still be things like pulp that cannot be removed but generally the weight is very low compared to the total weight of the fruit added.

2. The Brix of the fruit. The easiest way to get this is with a refractometer but if you don’t have one of those then you may be able to get the info off of the label of the container. Or as a last resort fine the percentage of sugar in the fruit via a Google search. This will probably be pretty close but an actual measurement is definitely better.

3. The OG of the beer you are adding the fruit to. This is the ORIGINAL GRAVITY and NOT the current gravity.

4. The weight of the beer. Granted, you probably didn’t weigh the beer when you pitched the yeast but you can still get the figure if you know how many gallons of wort you started with.
The weight of the beer can be calculated this way:
OG * Volume * weight of a gallon of water (8.36 pounds)
So if I started with 5.5 gallons of 1.055 wort then the weight would be 1.055 * 5.5 *8.36 = 54.8 pounds

Once you gather the above information you use this formula to calculate the ABV change:

(Weight of the beer from #4 * Brix/Plato of the beer + weight of the fruit addition * Brix/Pato of the fruit / Weight of the beer + weight of the fruit addition)

To keep you from having to look up the Brix if you don’t have a refractometer just use the following table

Specific
Gravity Brix
0.990 0.00
0.991 0.00
0.992 0.00
0.993 0.00
0.994 0.00
0.995 0.00
0.996 0.00
0.997 0.00
0.998 0.00
0.999 0.00
1.000 0.00
1.001 0.26
1.002 0.51
1.003 0.77
1.004 1.03
1.005 1.28
1.006 1.54
1.007 1.80
1.008 2.05
1.009 2.31
1.010 2.56
1.011 2.81
1.012 3.07
1.013 3.32
1.014 3.57
1.015 3.82
1.016 4.08
1.017 4.33
1.018 4.58
1.019 4.83
1.020 5.08
1.021 5.33
1.022 5.57
1.023 5.82
1.024 6.07
1.025 6.32
1.026 6.57
1.027 6.81
1.028 7.06
1.029 7.30
1.030 7.55
1.031 7.80
1.032 8.04
1.033 8.28
1.034 8.53
1.035 8.77
1.036 9.01
1.037 9.26
1.038 9.50
1.039 9.74
1.040 9.98
1.041 10.22
1.042 10.46
1.043 10.70
1.044 10.94
1.045 11.18
1.046 11.42
1.047 11.66
1.048 11.90
1.049 12.14
1.050 12.37
1.051 12.61
1.052 12.85
1.053 13.08
1.054 13.32
1.055 13.55
1.056 13.79
1.057 14.02
1.058 14.26
1.059 14.49
1.060 14.72
1.061 14.96
1.062 15.19
1.063 15.42
1.064 15.65
1.065 15.88
1.066 16.11
1.067 16.34
1.068 16.57
1.069 16.80
1.070 17.03
1.071 17.26
1.072 17.49
1.073 17.72
1.074 17.95
1.075 18.18
1.076 18.40
1.077 18.63
1.078 18.86
1.079 19.08
1.080 19.31
1.081 19.53
1.082 19.76
1.083 19.98
1.084 20.21
1.085 20.43
1.086 20.65
1.087 20.88
1.088 21.10
1.089 21.32
1.090 21.54
1.091 21.77
1.092 21.99
1.093 22.21
1.094 22.43
1.095 22.65
1.096 22.87
1.097 23.09
1.098 23.31
1.099 23.53
1.100 23.75
1.101 23.96
1.102 24.18
1.103 24.40
1.104 24.62
1.105 24.83
1.106 25.05
1.107 25.27
1.108 25.48
1.109 25.70
1.110 25.91
1.111 26.13
1.112 26.34
1.113 26.56
1.114 26.77
1.115 26.98
1.116 27.20
1.117 27.41
1.118 27.62
1.119 27.83
1.120 28.05
1.121 28.26
1.122 28.47
1.123 28.68
1.124 28.89
1.125 29.10
1.126 29.31
1.127 29.52
1.128 29.73
1.129 29.94
1.130 30.15

The Brix of various of fruits.

Apple 13.3
Apricot 14.3
Black currant 15.0
Blackberry 10.0
Black raspberry 11.1
Blueberry 14.1
Boysenberry 10.0
Carob 40.0
Cherry 14.3
Cranberry 10.5
Date 18.5
Dewberry 10.0
Elderberry 11.0
Fig 18.2
Gooseberry 8.3
Grapefruit 10.2
Guava 7.7
Lemon 8.9
Lime 10.0
Loganberry 10.5
Mango 17.0
Naranjilla 10.5
Orange 11.8
Papaya 10.2
Passion Fruit 15.3
Peach 11.8
Pear 15.4
Pineapple 14.3
Plum 14.3
Pomegranate 18.2
Prune 18.5
Quince 13.3
Raisin 18.5
Raspberry 10.5
Red currant 10.5
Strawberry 8.0
Tangerine 11.5

Example:

Lets say I started with 5.5 gallons of 1.055 wort (13.55 brix using the above chart). I am adding 10 pounds of raspberries (10.5 brix) to the wort (using the other above chart).

1. Weight of the fruit = 10 pounds
2. Brix of the fruit = 10.5
3. OG of the wort = 1.055
4. Weight of the beer = 48.5 pounds (1.055 * 5.5 * 8.36)

So the formula works out to: ((48.5 * 13.55) + (10 * 10.5))/ (48.5 + 10)

(657.175 + 105) / 58.5 = 13.03 Brix.

13.03 Brix is ~1.053 so adding the fruit LOWERED the OG by .0002 points.

So what happens if we use the above numbers but start with an OG of 1.050?

1. Weight of the fruit = 10 pounds
2. Brix of the fruit = 10.5
3. OG of the wort = 1.050
4. Weight of the beer = 48.28 pounds (1.050 * 5.5 * 8.36)

So the formula works out to: ((48.28 * 12.37) + (10 * 10.5))/ (48.5 + 10)

(597.22 + 105) / 58.5 = 12.0 Brix which is about 1.048. So it lowered the OG by .007 points

So what happend if we add a fruit with a lot of sugar in it like figs? Side note, I have me a beer using a fig addition and it’s awesome!

Same as the first example but the Brix of the fruit is 18.2.

1. Weight of the fruit = 10 pounds
2. Brix of the fruit = 18.5
3. OG of the wort = 1.055, Brix is 13.55
4. Weight of the beer = 48.5 pounds (1.055 * 5.5 * 8.36)

So the formula works out to: ((48.5 * 13.55) + (10 * 18.5))/ (48.5 + 10)

(657.175 + 185) / 58.5 = 14.4 Brix or about 1.059 OG. So the figs increased the OG about 4 points.

As a general rule the addition of fruit will not have a significant affect on the gravity of the wort so the ABV is usually not that much different with or without the fruit addition.

American Pale Ale

American Pale Ale

SRM4
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.58 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Brewer: Ray Smith
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Ingredients
Amt Name Type # %/IBU
4.98 mg Caclium Chloride LIQUID 13 percent (Mash 60.0 mins) Water Agent 1
4.98 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
3.57 ml 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 3
3.57 mg Citric Acid Powder (Mash 60.0 mins) Water Agent 4
9 lbs 1.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5 81.8 %
8.7 oz Wheat, Flaked (1.6 SRM) Grain 6 4.9 %
8.4 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 7 4.8 %
5.9 oz Vienna Malt (Briess) (3.5 SRM) Grain 8 3.3 %
5.9 oz Wheat – Red Malt (Briess) (2.3 SRM) Grain 9 3.3 %
3.4 oz Carapils (Briess) (1.5 SRM) Grain 10 1.9 %
0.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 11 0.0 %
0.45 oz Magnum [12.20 %] – Boil 60.0 min Hop 12 19.8 IBUs
12.65 mg Caclium Chloride LIQUID in BOIL (Boil 60.0 mins) Other 13
0.99 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 14
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 15
0.25 tsp Yeast Nutrient (Boil 10.0 mins) Other 16
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 17
0.70 oz Amarillo [9.20 %] – Steep/Whirlpool 30.0 min Hop 18 8.9 IBUs
0.70 oz Cascade [5.50 %] – Steep/Whirlpool 30.0 min Hop 19 5.3 IBUs
0.70 oz Centennial [10.00 %] – Steep/Whirlpool 30.0 min Hop 20 9.7 IBUs
0.04 tsp Fermcap (Boil -1.0 mins) Other 21
1.0 pkg GY054 Vermont Yeast (Gigayeast #GY054) Yeast 22
2.50 oz Centennial [10.00 %] – Dry Hop 5.0 Days Hop 23 0.0 IBUs
2.00 oz Amarillo [9.20 %] – Dry Hop 5.0 Days Hop 24 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 43.8 IBUs
Est Color: 4.3 SRM
Calories: 176.4 kcal/12oz

Mash Profile

Mash Name: 154 degrees, BIAB, large kettle
Total Grain Weight: 11 lbs 1.5 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 33.25 qt of water and heat to 154.0 F over 4 min 154.0 F 60 min
Mash Out Heat to 168.0 F over 4 min 168.0 F 5 min

Carbonation and Storage

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

Notes

Experimental water Profile goal (trying to achieve a soft pillowy mouthfeel):
Ca: 99ppm
Mg: 5ppm
Na: 8ppm
SO4: 112pm
Cl: 131ppm

Raised the mash temp from 150 in the origianl recipe to 154.
Changed the yeast to GY054 instead of the original yeast. Hoping for a nice soft, pillowy mouthfeel with a nice citrus flavor and aroma.

Changing up how I’m adding the water additions. I am adding just enough minerals to get the Calcium to a minimum of 40-50 in the mash and adding the acids to get the pH down to 5.3.

The remainder of the water additions will be added to the kettle (preboil).

As a sanity check, supposedly the kettle pH should be in the 5.2-5.4 range (I think).

Using a 50/50 ratio of Phosphoric acid to Citric acid to reduce the mash Ph. Hoping the citric acid will add some citrus flavor without bitterness.

Estimated pH is 5.30 with the water additions.

At flameout, allow temp to drop to 190 before adding whirlpool hops, keep temps in the 180-190 range for the entire 30 minutes for the IBU’s to be extracted. Since the wort is not boiling we are not losing any of the oils in the hops. Should get a lot of aroma without much bittering. So a smoother flavor.

dry hop for 5 days at end of fermentation.

Abita Turbodog Clone

Abita Turbodog Clone

SRM27
Type: All Grain
Batch Size: 5.25 gal
Boil Size: 7.92 gal
Boil Time: 90 min
End of Boil Vol: 6.36 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Three Stage

Brewer: Ray Smith

Equipment: My 13.5″ turkey fryer kettle
Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %

Ingredients
Amt Name Type # %/IBU
8.76 gal Abita Turbodog Water 1
4.04 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
2.88 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3
2.29 g Baking Soda (Mash 60.0 mins) Water Agent 4
1.87 g Chalk (Mash 60.0 mins) Water Agent 5
0.90 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 6
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 78.1 %
1 lbs 5.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8 12.8 %
10.0 oz Chocolate Malt (350.0 SRM) Grain 9 6.1 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 10 2.4 %
1.0 oz Black (Patent) Malt (500.0 SRM) Grain 11 0.6 %
1.50 oz Fuggles [4.50 %] – Boil 90.0 min Hop 12 25.1 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 13
1.25 oz Goldings, East Kent [5.00 %] – Boil 5.0 min Hop 14 4.3 IBUs
1.90 oz Willamette [4.00 %] – Steep/Whirlpool 15.0 min Hop 15 6.5 IBUs
0.04 tsp Fermcap (Boil -1.0 mins) Other 16
1.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 17

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 35.9 IBUs
Est Color: 27.3 SRM

Calories: 137.8 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 10 lbs 4.0 oz
Grain Temperature: 60.0 F
Tun Temperature: 50.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 35.04 qt of water at 156.9 F 152.0 F 45 min

Carbonation and Storage

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

 

Abita Amber

Abita Amber

SRM8
Type: All Grain
Batch Size: 5.25 gal
Boil Size: 7.40 gal
Boil Time: 60 min
End of Boil Vol: 6.36 gal
Final Bottling Vol: 5.00 gal
Fermentation: Munich Lager Yeast (2308)
Brewer: Ray Smith
Equipment: My 13.5″ turkey fryer kettle
Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.6 %
8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 5.8 %
4.0 oz Munich Malt (9.0 SRM) Grain 3 2.9 %
4.0 oz Victory Malt (25.0 SRM) Grain 4 2.9 %
1.0 oz Chocolate Malt (350.0 SRM) Grain 5 0.7 %
0.35 oz Chinook [12.00 %] – Boil 60.0 min Hop 6 15.0 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7
0.25 oz Crystal [3.50 %] – Boil 15.0 min Hop 8 1.6 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 9
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 10
0.25 oz Perle [8.00 %] – Boil 5.0 min Hop 11 1.4 IBUs
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 ml] Yeast 12

Gravity, Alcohol Content and Color

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 18.0 IBUs
Est Color: 7.6 SRM

Calories: 34.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: -7.28 gal
Sparge Temperature: 168.0 FTotal Grain Weight: 8 lbs 9.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.46 qt of water at 156.0 F 152.0 F 60 min

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
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Munich Lager Yeast (2308)
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 28.00 days
Storage Temperature: 35.0 F

Wedding Porter

SRM25
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.58 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 29 Sep 2015
Brewer: Ray Smith
Asst Brewer:
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Taste Rating: 30.0
Ingredients
Amt Name Type # %/IBU
3.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
1.70 ml Lactic Acid (Mash 60.0 mins) Water Agent 3
0.90 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4
8 lbs 7.9 oz Pale Malt – 2 Row (Schreier) (2.0 SRM) Grain 5 80.1 %
13.3 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 6 7.9 %
13.3 oz Chocolate Malt (350.0 SRM) Grain 7 7.9 %
6.2 oz Barley, Flaked (1.7 SRM) Grain 8 3.6 %
0.8 oz Roasted Barley (300.0 SRM) Grain 9 0.5 %
0.92 oz Northern Brewer [8.50 %] – Boil 60.0 min Hop 10 28.9 IBUs
0.46 oz Cascade [5.50 %] – Boil 60.0 min Hop 11 9.4 IBUs
0.40 lb Malto-Dextrine (Boil 20.0 mins) Other 12
2.0 pkg Nottingham Ale Yeast (White Labs #WLP039) [35.49 ml] Yeast 13

Gravity, Alcohol Content and Color

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.3 IBUs
Est Color: 25.4 SRM
Calories: 169.1 kcal/12oz

Mash Profile

Mash Name: BIAB, Full BodyTotal Grain Weight: 10 lbs 9.6 oz
Grain Temperature: 30.0 F
Tun Temperature: 30.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.12 qt of water at 157.0 F 150.0 F 60 min
Mash Out Add -0.00 qt of water and heat to 168.0 F over 7 min 168.0 F 10 min
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 full body beer profile.

Carbonation and Storage

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

Notes

Brun water estimates the pH to be 5.4.

Add all hops and set timer to 40 minutes
When timer goes off add malto dextrine and set timer for 10 minutes
when timer goes off add yeast nutrient, irish moss and set timer for 5 minutes
When timer goes off add IC to wort and set for 5 minutes

Using dry yeast so I added 2 pkgs instead of making a starter

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