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Old 02-27-2007, 09:49 PM   #1

Recipe Type: All Grain   
Yeast: White Labs WLP004 Irish Ale Yeast   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.056   
Final Gravity: 1.011   
IBU: 40.8   
Boiling Time (Minutes): 60   
Color: 34.6   
Primary Fermentation (# of Days & Temp): 7 days @ 68oF   
Secondary Fermentation (# of Days & Temp): 14 days @ 68oF   

Grains:
8 lbs. Maris Otter British 2-row (3.0-L)
1 lb. flaked barley (2.0-L )
.75 lb. roasted barley (474-L )
.5 lb. Belgian CaraPils malt, 2-row (5.9-L)
6 oz. Mich. Weyermann Acidulated malt (2.3-L)
4 oz. Belgian chocolate malt, 2-row (425-L )

Bittering hops:
1 oz. Fuggles [4.1% AAU] (60 mins.)
1 oz. Kent Goldings [5.9% AAU] (60 mins.)

Flavoring hops:
.5 oz. Perle [4.3% AAU] (20 mins.)

Fining agent:
Irish Moss (15 mins.)

Mash in 3 gal. of water ~155o F for 60 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7 gal. of 176oF water. Add hops and Irish Moss to schedule above. Cool wort to ~70o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.

 
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Old 11-26-2007, 07:45 PM   #2
olllllo
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I finally got around to brewing this as I mentioned I would about a year ago.

Missed my strike by a degree.
I'll post tasting notes when I get there.
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Old 01-16-2008, 05:22 PM   #3

Quote:
Originally Posted by olllllo
I finally got around to brewing this as I mentioned I would about a year ago.

Missed my strike by a degree.
I'll post tasting notes when I get there.
So, where are your notes!

 
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Old 01-16-2008, 06:10 PM   #4
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I have to kick a keg first to get it in rotation.
Big football weekend, so it'll probably be on this weekend.
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Old 01-22-2008, 04:02 AM   #6
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It's still a little undercarbed, so I'll have to give it another week. Has great flavor but a little light on the twang. Perhaps the cabonic acid during carbonation will help.

I'll keep you posted.
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Old 12-01-2009, 07:57 PM   #7

I just wanted to note two changes I made to this recipe the last time I brewed it that I think helped to improve it - make it more 'to style'. I upped the acid malt from 6oz. to 8oz. and changed the yeast to WLP007 Dry English Ale Yeast.

 
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