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Old 10-13-2009, 09:52 AM   #1
Amiaji
 
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May 2008
Denver, NC
Posts: 285
Liked 5 Times on 4 Posts


Recipe Type: All Grain   
Yeast: WLP002   
Yeast Starter: no   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 6.25   
Original Gravity: 1.047   
Final Gravity: 1.012   
IBU: 34.2   
Boiling Time (Minutes): 60   
Color: 13.4   
Primary Fermentation (# of Days & Temp): 14 days @ 65*   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): 7 days @ 65*   
Tasting Notes: HBT Contest Winner   

Recipe: Moongazer Bitter
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.25 gal
Boil Size: 7.66 gal
Estimated OG: 1.047 SG
Estimated Color: 13.1 SRM
Estimated IBU: 34.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 85.71 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.52 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
0.75 oz Northern Brewer [10.40 %] (60 min) Hops 23.9 IBU
0.50 oz Williamette [5.30 %] (60 min) (First WortHops 8.9 IBU
1.00 oz Williamette [5.30 %] (2 min) Hops 1.4 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.13 qt of water at 165.9 F 154.0 F
I do a double batch sparge at around 180 degrees.

Notes:
------
This recipe is still somewhat a work in progress. If you want to brew it exactly as what I entered in the contest then omit the 1/2 oz of Willamette FWH.



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