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Old 04-17-2010, 09:55 PM   #1
mithion
Recipes 
 
Mar 2009
Reno, Nevada
Posts: 393
Liked 3 Times on 3 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1099 Whitbread   
Yeast Starter: Yes (0.5 gal)   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 5.5   
Original Gravity: 1.045   
Final Gravity: 1.012   
IBU: 33   
Boiling Time (Minutes): 60   
Color: 4.3 SRM   
Primary Fermentation (# of Days & Temp): 21 days at 68F   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: Mildly fruity and distinctively smooth with a nice floral hop profile.   

Grain Bill:
8.00 lbs British Pale or Brewer's 2-row
0.50 lbs Crystal 20L
0.25 lbs Victory Malt
0.25 lbs Flaked Barley

Original recipe mashed at 152F for 60 minutes. For a slightly crisper beer, mash at 150F. Depends on your love of dextrins.

Hops:

1.00 oz Kent Goldings (5.5 %AA) First wort hop
0.50 oz Kent Goldings (5.5 %AA) 20 minutes
0.50 oz Willamette (5.2 %AA) 20 minutes
0.50 oz Kent Goldings (5.5 %AA) 1 minute
0.50 oz Willamette (5.2 %AA) 1 minute

I highly recommend using the Wyeast 1099 or Fermentis S-04 yeasts. They have fairly mild English character which will compliment this beer without overwhelming it.
__________________
Primary:
Secondary: Chimay Tripel #1
Conditioning: The Day After Christmas Eve Old Ale, Phil's Classic English #2
Drinking: Irish Rebellion
Next Beer: Earthly Brown

 
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