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Old 03-03-2011, 10:32 PM   #1
Jan 2011
Lake Park, MN
Posts: 57
Liked 5 Times on 3 Posts

Recipe Type: Partial Mash   
Yeast: White labs Irish Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.050   
Final Gravity: 1.015   
IBU: 45   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 12-14 days at 68 degrees   
Additional Fermentation: keg/bottle condition for 2 weeks   
Tasting Notes: hop flavors/aroma is exactly what i was going for, very thick mouthfeel   

6 lb amber Extract (10 min)
1.5 lb two row (mashed)
1 lb chocolate wheat (mashed)
1 lb flaked oats (mashed)
1 lb crystal 60l (mashed)
8 oz de-husked carafan (mashed)
2 oz fuggle hops (50 min, 2 min)
1 oz perle hops (30 min)
8 oz malto dextrin (10 min)
8 oz lactose (10 min)

everything with (mashed) next to it was actually steeped at 158 degrees with one of those big adjunct grain bags, the 2 row was used to break down the starches in the oatmeal ect..

i encourage you to try this recipe, i enjoyed every bottle more and more, thinking about entering it in my first competition

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