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Old 12-29-2009, 10:08 PM   #1
Gremlyn
 
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Mar 2009
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Recipe Type: All Grain   
Yeast: WLP023 Burton Ale   
Yeast Starter: 1L   
Batch Size (Gallons): 5   
Original Gravity: 1.068   
Final Gravity: 1.015   
IBU: 28.5   
Boiling Time (Minutes): 60   
Color: 36.7   
Primary Fermentation (# of Days & Temp): 14   
Additional Fermentation: 4 weeks in bottles   
Secondary Fermentation (# of Days & Temp): 42   
Tasting Notes: Excellent roasted flavour, very dark and malty. Spice additions are subtle.   

Code:
Ingredients:
------------
Amount        Item                                      Type         % or IBU      
10.00 lb      Pale Malt, Maris Otter (3.0 SRM)          Grain        81.63 %       
0.75 lb       Chocolate Malt (450.0 SRM)                Grain        6.12 %        
0.50 lb       Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        4.08 %        
0.50 lb       Oats, Flaked (1.0 SRM)                    Grain        4.08 %        
0.25 lb       Barley, Flaked (1.7 SRM)                  Grain        2.04 %        
0.25 lb       Black (Patent) Malt (500.0 SRM)           Grain        2.04 %        
1.75 oz       Williamette [4.80 %]  (60 min)            Hops         27.0 IBU      
0.50 oz       Williamette [4.80 %]  (5 min)             Hops         1.5 IBU       
1 Pkgs        Burton Ale (White Labs #WLP023)           Yeast-Ale                  


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.25 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 3.80 gal of water at 167.2 F    155.0 F       

Notes:
------
2 tsp cinnamon, 1 tsp ginger, 1 tsp allspice @ 3min
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Old 01-01-2010, 10:33 PM   #2
Bheher
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Dec 2009
Pittsburgh Pa
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Is this 42 days of secondary fermentation in all in bottles? Is the beer bottled straight from the primary fermenter (no re rack)?
Thanks!

 
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Old 01-02-2010, 09:04 AM   #3
Gremlyn
 
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Quote:
Originally Posted by Bheher View Post
Is this 42 days of secondary fermentation in all in bottles? Is the beer bottled straight from the primary fermenter (no re rack)?
Thanks!
The 42 days was in a secondary and it was in bottles for a month after the secondary until it reached an appropriate carb level.
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Old 01-02-2010, 09:24 AM   #4
DavidSteel
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Oct 2009
IL
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Looks very interesting and intriguing.

 
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Old 01-18-2010, 04:01 AM   #5
Gremlyn
 
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A pic taken by member Emyrs (a bottle I gave him):
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Old 01-18-2010, 04:04 AM   #6
Emyrs
 
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not the best photo. but the beer was quite good
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Primary - N/A
Secondary - N/A
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Old 01-18-2010, 04:05 AM   #7
Gremlyn
 
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I think it shows the head quite well Do tell us more about what you thought...
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Old 01-18-2010, 04:22 AM   #8
Emyrs
 
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Jul 2009
San Diego
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lets see if i can critique a beer...

ahem:

Poured a dark brown with two fingers of a light brown head.. nice and roasty on the taste with a definite kick at the end from the moderate alcohol content and the slight mingling of spices.. the smell reminds me of.....

you know what.. eff it. i suck at this

I.Like.This.Beer.
It.Tastes.Good.
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