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Old 04-26-2011, 08:43 AM   #1
yuval
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Jul 2010
israel
Posts: 34



27L batch:
4.75 Kg Marris Otter - 68%
700 Gr Crisp Brown Malt - 10%
500 Gr toasted Quick oats - 7%
350 gr Cara-pils - 5%
350 gr Cara Aroma - 5%
280 gr munton's chocolate malt - 4%
70 gr black malt - 1%

Mash at high temp(160F) for 90 min add 21L water, no sparging, sparging in the end to fill until the 27L mark(first boil it for 5 min).

Boil for 60 min.
60 min Magnum (10%AA) - 30 gr
10 min Fuggles (4.2%AA) - 60 gr

Yeast: dry windsor ale

Ferment: 3 weeks primey at lower 60's F
Secondery: 2 months.
Bottle with brown suger for 2 weeks.

 
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Old 04-26-2011, 09:08 AM   #2

Two thoughts: The ratio of base malt to specialty malt seems low. And the mash temp seems high, I've never mashed above 158.

 
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Old 04-26-2011, 09:48 AM   #3
yuval
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Jul 2010
israel
Posts: 34


Meaning less carapils? less brown malt, cara aroma and chocolate malt?
So mash at 158 for full body?

 
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Old 04-26-2011, 03:34 PM   #4
badmajon
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Feb 2010
Lincoln, United Kingdom
Posts: 949
Liked 33 Times on 23 Posts


mash at 156 for 60 mins

 
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