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Old 03-15-2011, 02:37 AM   #1
ClaudioCastello
Recipes 
 
Oct 2010
São Paulo, São Paulo
Posts: 3

Recipe Type: All Grain   
Yeast: T-58   
Batch Size (Gallons): 2.6   
Original Gravity: 1.095   
Final Gravity: 1.024   
IBU: 57   
Boiling Time (Minutes): 90   
Color: 18   
Primary Fermentation (# of Days & Temp): 21 / 64F   
Additional Fermentation: 14 / 32F   
Secondary Fermentation (# of Days & Temp): 14 / 59F   
Tasting Notes: Strong in alcohol, oak flavor is present, caramel, maltness... very complex.   

13.2lb Pale Malt (3.0 SRM)
8.8oz Caraaroma (178 SRM)
8.8oz Melanoidin (30 SRM)

1oz Columbus (15% AA) - 90min
1oz Styrian Goldings (3.2%AA) - 5 days Dry Hopping

Mash Profile:
Single Infusion @ 152F

Others:
1oz Oak Chips at the secondary for 5 days

 
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