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Old 04-28-2011, 02:28 AM   #1
Feb 2011
Teaneck, NJ
Posts: 575
Liked 16 Times on 12 Posts

Recipe Type: All Grain   
Yeast: Safale S-04   
Yeast Starter: NO   
Additional Yeast or Yeast Starter: NO   
Batch Size (Gallons): 5.5   
Original Gravity: 1.062   
Final Gravity: 1.022   
IBU: 25.2   
Boiling Time (Minutes): 60   
Color: 20.17   
Primary Fermentation (# of Days & Temp): 5 weeks   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Although Malty, Hops did contributed to flavor (late addition)   

6.0 lb (72.7%) Dry Light
1.0 lb (12.1%) Dry Amber
0.5 lb (6.1%) American Caramel 60L
0.5 lb (6.1%) Chocolate Malt
4.0 oz (3.0%) Malto Dextrin
1.0 oz (50.0%) Willamette (5.0%) - added during boil, boiled 60 min
1.0 oz (50.0%) East Kent Goldings (5.0%) - added during boil, boiled 15.0 min
0.0 ea Fermentis S-04 Safale S-04
1.0 tsp Irish Moss - added during boil, boiled 15.0 min

I know I'm new here but I gotta say I'm really happy with how this cam out. Problem is I don't think it attenuated all the way, I missed my FG but wow what a beer. I wonder it I can duplicate this, and now that I'm doing all gain I wonder if I can make it again in my my mash tun.

It fermented around 68 degrees.

It might have been a great beer by accident but I'm going to try it again!

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