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Old 06-15-2009, 07:29 PM   #1
Dec 2007
Bryn Mawr, PA
Posts: 744
Liked 22 Times on 22 Posts

Recipe Type: Partial Mash   
Yeast: WLP 410   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.04   
Final Gravity: 1.01   
Boiling Time (Minutes): 60   
Color: Pale   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Not sure yet. . .   

3.3lbs Briess Weizen America LME
3lbs Pilsener DME
1lb Wheat Malt
.5lbs Carapils
1lbs Pale Malt

1oz Tettnanger Hops

1.5oz Mt. Hood Hops

(More coming. . . have to run though.)
Primary 1: Hasty IPA
Primary 2:
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber

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