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Old 05-09-2013, 03:27 PM   #1
mnstorm99
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Default (Oven Series #2) Brown Mild

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: Direct
Batch Size (Gallons): 5
Original Gravity: 1.038
Final Gravity: 1.010
IBU: 21
Boiling Time (Minutes): 60
Color: 14L
Primary Fermentation (# of Days & Temp): 67 for two weeks
Secondary Fermentation (# of Days & Temp): Straight to keg
Tasting Notes: Chocolate, Nutty toast (or should I say roast)

88% Maris Otter (6.5#)
7% Home Toasted Brown Malt (8 ounces)
3% Chocolate Malt (3 ounces)
3% Crystal 80°L (3 ounces)

5.4 AAU Willamette (60 minutes)

Toasted 2-row for 45 minutes # 375° (about 60°L)

Mash @155°, single batch sparge.

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Last edited by mnstorm99; 06-07-2013 at 03:19 PM. Reason: Name Change
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Old 10-26-2013, 04:12 PM   #2
poobaca
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so the 7% Home Toasted Brown Malt (8 ounces) is just 2 row that you toasted yourself?

Just ordered the stuff to do a cooler conversion mash tun and want to try a quick and easy recipe for it..this looks like a good one.

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