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Old 06-11-2011, 05:06 PM   #1
Join Date: Mar 2008
Location: Columbia, SC
Posts: 592
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Default All-Grain - Bemused Bitter

Recipe Type: All Grain    Yeast: Wyeast 1968, London ESB    Yeast Starter: 1000 mL    Batch Size (Gallons): 5.25    Original Gravity: 1.043    Final Gravity: 1.013    IBU: 27.8    Boiling Time (Minutes): 60    Color: 11.4    Primary Fermentation (# of Days & Temp): 14 days at 68F (20C)    Tasting Notes: A delicious bitter with a nice complex caramel aroma and a nice crisp bitter finish.   
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Mash at 1.0 qt/lb and 150F for 60 minutes
Mashout at 168F for 10 minutes

Other brewers may very well need to scale this recipe since I get 86%-92% brewhouse efficiency.


My Super Efficient 5-Gallon Mash Lauter Tun Graduating Carboys Leaf Hop Absorption Measured
Primary - Bemused Bitter, Munich Saaz SMaSH
Secondary - Air
Bottled - Oatmeal Stout 2011, Apfelwein, Withdrawn Wheat, Bourbon Barrel Barleywine SMaSH, Christmas Ale 2010, Perplexed Pale Ale
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