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Old 03-14-2009, 09:38 PM   #1
Yooper
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: Not if using dry   
Batch Size (Gallons): 5.5   
Original Gravity: 1.051   
Final Gravity: 1.012   
IBU: 29   
Boiling Time (Minutes): 90   
Color: 14   
Primary Fermentation (# of Days & Temp): 14 at 62   
Secondary Fermentation (# of Days & Temp): 14 at 62   
Tasting Notes: slightly roasty, with a touch of bitterness. Pretty close to Fat Squirrel, I think!   

6 pounds Pilsner malt
1 pound Caravienne malt
1 pound Munich malt
1 pound flaked Oats
12 ounces flaked barley
4 ounces chocolate malt

.50 Magnum (FWH)
1.00 Saaz (10 minutes)

Mash at 154 for an hour. Sparge to reach boil volume. If using the pilsner malt, boil for 90 minutes.

fatsquirrel.bsm

When I was out of pilsner malt, I used maris otter malt, and it came out great! I also used chinook for bittering, since I was out of magnum. That worked well, too.

This recipe has been brewed numerous times by Bernie Brewer and he has photos in this thread: http://www.homebrewtalk.com/f12/fat-...l-clone-47671/
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Old 03-14-2009, 09:46 PM   #2
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Yooper gave me this recipe last year at this time and I liked it so much I have brewed it three times since. This is a wonderful English Brown recipe! The only difference is I use Wyeast London Ale instead of Nottingham, but I'm sure it comes out great with the Notty!
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Old 03-14-2009, 09:50 PM   #3
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Quote:
Originally Posted by Bernie Brewer View Post
Yooper gave me this recipe last year at this time and I liked it so much I have brewed it three times since. This is a wonderful English Brown recipe! The only difference is I use Wyeast London Ale instead of Nottingham, but I'm sure it comes out great with the Notty!
It did, but I would like to try the London ale yeast, because I think some fruitiness would be better than the neutral yeast in this one.

Also, I toasted the oats in the oven at 350 for about 20 minutes, to give it a bit more toasty/roasty flavor. I honestly don't know if it made much of a difference, though.
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Old 09-29-2009, 05:55 PM   #4
chirs
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what does "FWH" mean?
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Old 09-29-2009, 06:12 PM   #5
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Quote:
Originally Posted by chirs View Post
what does "FWH" mean?
First Wort Hop - you basically add your hops to your kettle once you start heating the wort

 
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Old 09-29-2009, 06:47 PM   #6
chirs
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Could I throw them in as I'm collecting the wort from my mash tun?
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Old 09-29-2009, 11:02 PM   #7
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Quote:
Originally Posted by chirs View Post
Could I throw them in as I'm collecting the wort from my mash tun?
Yep, that's what I do. Throw the hops in, and allow them to float around and steep in the hot wort coming out of the MLT.
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Old 10-02-2009, 04:26 PM   #8
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I am going to make this. A friend just happened to give me 6lbs of pilsner recently I didn't know what to do with. Also, I was born and raised in SW Wisconsin. Grew up with this stuff.
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Old 10-19-2009, 05:13 PM   #9
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Are the oats flaked or malted?

 
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Old 10-19-2009, 05:16 PM   #10
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Quote:
Originally Posted by bitterpeanut View Post
Are the oats flaked or malted?
Flaked oats. Sorry! I'll update the recipe!
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