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Old 08-12-2008, 02:21 PM   #1
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Default Recipe Formulation

I'm trying to fashion my first recipe and wanted to bounce this of the group.

6 lbs Light Dry ME
.50lbs American Roasted Barley
.25lbs American Chocolate
.25lbs Crystal 40L
.25lbs CaraPils
.25lbs American Munich Dark
.75oz Perle 8.0% hops 60 min
1/2 tsp irish moss
.50% Perle 8.0% Dry Hop @ Keg
Yeast: either Wyest American #1056, London Ale #1028, or go dry maybe Nottingham

I'm thinking 3 weeks in the primary then straight to Keg. I'll add gelatine at kegging and condition under 12-15 PSI for a week.

I ran it thru tastybrew and it is coming in at 29 IBUs, 25 SRM, and 5.0
ABV, which seems inline with for the style.

This is my first recipe formulation, any feedback is much appreciated.


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Old 08-12-2008, 03:45 PM   #2
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I'd drink it!

If it were me I'd go with the Nottingham and I'd go 3 weeks in the keg before you start into it. The rest looks good and I bet the dry hop will add an interesting touch to it!

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Old 08-15-2008, 06:19 AM   #3
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I dont think you can just steep the Munich malt, you may have to do a partial mash for it.

What style are you brewing?

I'd possibly hit it with some late hops at 15 min or later. The American Ale yeast will do the job too its a really clean yeast.


Fermenter 1: IPA
Keg1: 15 Min Pale Wheat
Keg2: Hefeweizen
Bottles: Brown Biscuit Ale - SafeAle S-04 / Brown Biscuit Ale - Abbey Ale Yeast II
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Old 08-15-2008, 06:25 AM   #4
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I'd maybe cut the roast barely in half, other than that it looks good.

Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
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