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Old 02-04-2010, 02:43 AM   #1
RighteousFire
 
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Jan 2009
Jacksonville, NC
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Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.048   
Final Gravity: 1.014   
IBU: 30   
Boiling Time (Minutes): 90   
Color: 10   
Primary Fermentation (# of Days & Temp): 21 @ 58F   
Secondary Fermentation (# of Days & Temp): 14 @ 55F   
Tasting Notes: Malty, sweet, smooth. Medium to full bodied.   

I used S-04 yeast for this, but if I made it again I would probably go with Wyeast 1007 (German Ale) or Nottingham as it is a cleaner profile.

5 lbs Pilsner Malt
3 lbs Munich Light (10L)
1 lb Vienna Malt
.5 lbs Crystal-60
.33 lbs Aromatic Malt
1.5 oz Saaz Hops - 4% @ 75 minutes
.5 oz Saaz Hops -- 4% @ 5 minutes
1 Whirlfoc Tablet
1 pack Fermentis Salfale S-04

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Old 09-14-2010, 11:46 AM   #2
Spoonta
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Sep 2005
Western Australia
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looks good mate going to brew this on the w/end
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Old 05-25-2011, 08:43 PM   #3
cg17
 
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Jan 2011
Scottsdale, AZ
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Can this brew ferment in the 64-68 degree range?
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Old 05-25-2011, 08:54 PM   #4
RighteousFire
 
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Jacksonville, NC
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I updated the first post.

If you wanted to, I would use nottingham or even safale S-05 as they are cleaner yeasts.
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Old 08-18-2011, 02:22 PM   #5
cruckin78
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Sep 2010
Monticello, Tallahassee, FL
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What is the mash temp for this? Would 152-154 for 60 minutes be ok?
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