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Old 06-11-2011, 05:06 PM   #1
ChemE's Avatar
Mar 2008
Columbia, SC
Posts: 596
Liked 17 Times on 10 Posts

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.   

BeerSmith 1.x File
BeerSmith 2.0 File
BeerXML File

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Bottled - Oatmeal Stout 2011, Apfelwein, Withdrawn Wheat, Bourbon Barrel Barleywine SMaSH, Christmas Ale 2010, Perplexed Pale Ale

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