Recipe Type: All Grain
Yeast: Wyeast 1882
Yeast Starter: n/a
Additional Yeast or Yeast Starter: repitch from slurry
Batch Size (Gallons): 5.75
Original Gravity: 1.059
Final Gravity: 1.012
IBU: 48.7
Boiling Time (Minutes): 60
Color: 11.2
Primary Fermentation (# of Days & Temp): 21 days @68 degrees
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: well balanced; slight biscuit malt character; reserved caramel notes

12# Maris Otter
0.5 # biscuit malt
0.5# crystal 120
0.5# wheat malt

1 oz Williamette (5%) 60 minutes
0.5 oz Fuggles (4.1%) 45 minutes
1 oz Brewers Gold (8%) 30 minutes
1 oz Fuggles (4.5%) 20 minutes
1 oz Fuggles (4.5%) 5 minutes

Water adjustments with baking soda, epson salts, gypsum and calcium chloride.

30 minutes @ 134
80 minutes @ 153
15 minutes @ 170

Slight diacetyl detectable in finished beer. Take Wyeast's warning about a d-rest for 1882 seriously!

Beer has slight haze at storage temp (33 degrees) but is clear at serving temperature. I have found this yeast will eventually give you a crystal clear beer at any temperature, but it takes time.