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Old 01-26-2009, 11:40 PM   #1
cactusgarrett
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Join Date: Apr 2008
Location: Madison, WI
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Recipe Type: All Grain    Yeast: WLP002 - English Ale    Yeast Starter: Recommended    Additional Yeast or Yeast Starter: None    Batch Size (Gallons): 5.5    Original Gravity: 1.066    Final Gravity: 1.017    IBU: 22    Boiling Time (Minutes): 60    Color: 35    Primary Fermentation (# of Days & Temp): 7 days at 58F    Additional Fermentation: Age for 4 weeks at 40F    Secondary Fermentation (# of Days & Temp): 14 days at 58F    Tasting Notes: Smokiness from peated malt blends nicely with oatmeal flavor.   
6.4% ABV

Mash
Sac rest at 154F for 60min

10lbs 2-row
1.5lbs Flaked Oats
0.8lbs Maris Otter
0.5lbs Carafa II
0.5lbs Crystal 60L
0.5lbs Chocolate Malt
0.3lbs Roast Barley
2oz Peated Malt

Collect 6.5gal pre-boil (1.053 SG)
~70% efficiency


Boil
60minute boil
1oz Willamette (4.6%) FWH (60min) 14.5BU
0.5oz East Kent Goldings (5.0%) FWH (60min) 7.9BU


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Old 02-24-2009, 01:06 PM   #2
cactusgarrett
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Join Date: Apr 2008
Location: Madison, WI
Posts: 975
Liked 7 Times on 5 Posts
Likes Given: 8


Someone let me know if you eventually brew this - i would like your take on the amount of peated malt...
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