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Peter Chiang

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27 September 2012


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Recipes by Peter Chiang

Shanghai GP3 100 in Home made D-76 1+3

12 minutes at 27°C/80.6°F

First 30sec agitation then 5sec/every min.
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Shanghai GP3 100 in FX-39 1+14

6 minutes at 26°C/78.8°F

1st min. continue agitation, then every 10sec/min

Shanghai GP3 100 in Mytol 1+1

6 minutes at 28°C/82.4°F

1st min continue agitation then 10sec/every min.

Shanghai GP3 100 at 400 in FX-39 1:20

1 hour (Stand developed) at 18°C/64.4°F

1st min continue agitation, then every 3 agitation ten mins.

Double-X 5222 in Home Brew D72 1+1

2 minutes at 22°C/71.6°F

1min agitation,

Shanghai GP3 100 in D96 1+1

8 minutes at 23°C/73.4°F

First 30sec continue agitation, then 5 agitation every min.

Shanghai GP3 100 at 400 in Homebrew Mytol 1+3

29 minutes at 23°C/73.4°F

First 60sec agitation, then 3 agitation every 3 min.

Shanghai GP3 100 at 400 in Mytol 1+1

20 minutes at 25°C/77.0°F

Mytol 1+1, 25c, 1st min continue agitation then 5 agitation every 3min.

Eastman Double-X 5222 in Home Brew D-76 Stock

20 minutes at 24°C/75.2°F

Too much develop. Push iso 1600, D76 stock 20min@24c, First 60sec. agitati...

Shanghai GP3 100 in D76 Stock

8 minutes at 20°C/68.0°F

Test roll
10 recipes in total
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