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Old 07-03-2011, 07:29 PM   #1
Feb 2010
Posts: 847
Liked 146 Times on 103 Posts

Recipe Type: All Grain   
Yeast: S-05   
Yeast Starter: Nope   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5.25   
Original Gravity: 1.065   
Final Gravity: 1.015   
IBU: 68   
Boiling Time (Minutes): 60   
Color: 34   
Primary Fermentation (# of Days & Temp): 25 @ 68F   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Big malt body, smooth bitterness, hint of roastiness and massive PNW hop nose/flavor   

As the title suggests, this one puts the emphasis on the hop flavor/nose, and recalls a dark, dank, piney forest in the PNW. Just a hint of roastiness, with a nice complex malty flavor. I don't post a lot of recipes, but this one is a winner. Clear jet black with a 1/4" off white head that leaves trails of lace down the glass. Nice rounded bitterness, assertive while not being enamel-stripping. Cheers!

8.75lbs 2-row pale (2.0 SRM)
2.0 lbs Munich (9.0 SRM)
0.75lbs Carafa III (525 SRM)
0.75lbs Crystal 60 (60 SRM)
0.5lbs Special Roast (50 SRM)

1.0oz Columbus FWH (14.4 AA)
1.0oz Perle 10min (7.7 AA)
1.0oz Centennial 5min (10.3 AA)

Dry hop for final 10 days with 1oz each of Columbus, Centennial, and Simcoe

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