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Old 08-20-2010, 02:58 AM   #1

Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: nope   
Batch Size (Gallons): 5.5   
Original Gravity: 1.066   
Final Gravity: 1.012   
IBU: 64   
Boiling Time (Minutes): 60   
Color: 23   
Primary Fermentation (# of Days & Temp): 21 days, 68 f   
Tasting Notes: Mm good   

8 lbs Pale Malt (2 Row) US (2.0 SRM) 51.61 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) 25.81 %
1 lbs 4.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) 8.06 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 8.06 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) 3.23 %
8.0 oz Pale Wheat Malt (2.4 SRM) 3.23 %

36.00 gm Magnum [10.00 %] (60 min) 49.8 IBU
20.00 gm Magnum [10.00 %] (15 min) 7.4 IBU
46.00 gm Cascade [5.40 %] (10 min) 6.9 IBU
46.00 gm Cascade [5.40 %] (0 min) (Aroma Hop-Steep)

Mashed at 158 f

Note: Aroma hops tossed in immediately after the wort cooler began doing its thing. Generally that means 45-60 mins before pitching.

Fermented at 68 for 3 weeks

 
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