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Old 02-03-2009, 06:21 PM   #1
SkewedBrewing
Hopscallion
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Recipes 
 
Jan 2006
The Middle East
Posts: 1,001


Recipe Type: Partial Mash   
Yeast: WLP029 German Ale/Kolsch   
Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.054   
Final Gravity: 1.014   
IBU: 29.1   
Boiling Time (Minutes): 60   
Color: 5.47 srm   
Primary Fermentation (# of Days & Temp): 14   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Lighter than I originally thought it would turn out...   

5 lbs. American 2-row
.50 lbs. German Vienna
.50 lbs. German Light Munich
.25 lbs. Belgian Cara-Pils
3.3 lbs. Liquid Light Extract
1 oz. Hallertau Tradition (Pellets, 6.00 %AA) boiled 60 min.
.50 oz. Hallertau (Pellets, 4.50 %AA) boiled 30 min.
.50 oz. Hallertau (Pellets, 4.50 %AA) boiled 5 min.
Yeast : White Labs WLP029 German Ale/Kölsch

Mash in 2 gallons @ 155 for 60 minutes.

Condition in bottles for well over a month...
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