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Old 07-11-2009, 03:00 AM   #1
Sep 2005
Bryan, TX
Posts: 16

Recipe Type: All Grain   
Yeast: London Ale III (Wyeast 1318)   
Yeast Starter: 500ml   
Batch Size (Gallons): 9   
Original Gravity: 1.058   
Final Gravity: 1.017   
IBU: 24   
Boiling Time (Minutes): 60   
Color: 23   
Primary Fermentation (# of Days & Temp): 7 days at 70   
Additional Fermentation: 14 days conditioning   
Secondary Fermentation (# of Days & Temp): 14 days at 70   
Tasting Notes: Full body. Complex hop spice mixes with rye. Earthy hop bitterness. Dried fruit.   

This beer is delicious. Previously I made it without the crystal 120, but that malt adds great body and plum/raisin notes to the Hallertau spice. While it is full-bodied it isn't a heavy beer.

As difficult as it is, an extra few weeks conditioning will do wonders. When I tapped it the dried fruit flavors had not developed, however near the end of the keg they come through and really make the beer stellar. I recommend leaving it alone for six weeks after taking it out of primary.

Recipe & pictures at the Midnight Hour Brew-blog
The Midnight Hour Brewery
[1725.4 km, 224.4] Apparent Rennerian
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