Heve's not quite imperial brown

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stevedasleeve

Well-Known Member
Joined
Nov 2, 2009
Messages
1,017
Reaction score
89
Location
Betelgeuse
Recipe Type
All Grain
Yeast
Nottingham
Yeast Starter
nope
Batch Size (Gallons)
5.5
Original Gravity
1.066
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
64
Color
23
Primary Fermentation (# of Days & Temp)
21 days, 68 f
Tasting Notes
Mm good
8 lbs Pale Malt (2 Row) US (2.0 SRM) 51.61 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) 25.81 %
1 lbs 4.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) 8.06 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 8.06 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) 3.23 %
8.0 oz Pale Wheat Malt (2.4 SRM) 3.23 %

36.00 gm Magnum [10.00 %] (60 min) 49.8 IBU
20.00 gm Magnum [10.00 %] (15 min) 7.4 IBU
46.00 gm Cascade [5.40 %] (10 min) 6.9 IBU
46.00 gm Cascade [5.40 %] (0 min) (Aroma Hop-Steep)

Mashed at 158 f

Note: Aroma hops tossed in immediately after the wort cooler began doing its thing. Generally that means 45-60 mins before pitching.

Fermented at 68 for 3 weeks
 
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