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Old 11-28-2010, 09:55 PM   #1
mobly99
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Default Fdbh

Recipe Type: All Grain
Yeast: Wyeast 1056 - American Ale
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.020
IBU: 23.4
Boiling Time (Minutes): 60
Color: 6.5
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: delicious!

12.5 lbs - 2 row
.5 lbs - Crystal 10
.5 lbs - Honey Malt

.25 oz - Willamette FWH
1.00 oz - Willamette 60 min
.25 oz - Willamette 5 min
Wyeast 1056 - American Ale

.50 oz - Willamette dry hop @ transfer to secondary at 5 days for 7 days

Last edited by mobly99; 12-27-2014 at 09:43 PM.
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Old 11-28-2010, 10:03 PM   #2
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Just a touch too dark a bit high ABV for they style and a touch of a honey taste.
Thus the name...
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Old 12-11-2010, 08:16 PM   #3
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This was so good and I just polished off the last bomber of it last night sharing at the LHBS. Very well received there.

I'm brewing up another batch today. I am upping the honey malt to .75 lbs this time and I may up the FWH and 5 min addition to .5 oz each.
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Old 08-15-2011, 02:00 AM   #4
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How did the changes compare to the original. I'm interested in this recipe...
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Old 08-15-2011, 02:13 PM   #5
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Well, I think that it was a bit too malty / sweet / not balanced.

I have worked on this recipe a bit over the months and the latest incarnation won a 1st place ribbon at Mundelein's American Cup 2011.

My current recipe is below (it is a little lower OG of 1.061 but you could up the base malt a pound or two if you want):


9.50 lbs Two Row
0.50 lbs Flaked Barley
0.50 lbs Crystal 10
0.50 lbs Honey Malt
3 oz Biscuit

.5 oz Magnum @60
1 oz Willamette @ 10 min
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Old 03-08-2012, 08:54 PM   #6
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Can I ferment at 65-68
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Old 03-08-2012, 10:25 PM   #7
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Being that you're pitching either 1056 or safeale 05, yes, 65 would be rather perfect. When using a clean, neutral yeast like 1056, I always opt for its dry equivalent both for money and speed.

On a different note, I really like the addition of biscuit, just to give it a touch of toastiness. This is definitely my next brew.
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I know one thing... if there's a depression and beer companies go out of business... I'm selling my homebrew.
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Old 03-12-2012, 02:41 AM   #8
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This recipe looks good, I'll try it next.
What temp do you mash?
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Old 03-12-2012, 04:10 AM   #9
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I wouldn't go over 152, and preferably 150-151
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Old 03-12-2012, 05:13 AM   #10
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I usually mash right at 150.
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