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Old 07-08-2011, 02:13 AM   #1
Golddiggie
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Recipe Type: All Grain   
Yeast: Wyeast Scottish Ale (#1728)   
Yeast Starter: 1.5L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.066   
Final Gravity: 1.018   
IBU: 38.9-41.1   
Boiling Time (Minutes): 60   
Color: 10.5   
Primary Fermentation (# of Days & Temp): 28 @65F   
Additional Fermentation: nadda   
Secondary Fermentation (# of Days & Temp): nope   
Tasting Notes: A nice balance of the EKG/Fuggles hops flavors, along with biscuit & caramel malts.   

12# UK 2 Row (2.1 SRM)
1# Crystal Maris Otter (55 SRM)
.375# Victory Malt (25 SRM)
1.0oz Target hops (10.50% AA) 60 min
1.0oz Fuggles (4.00% AA) 20 min
0.50oz Fuggles (4.10% AA) dry hop 6 days
0.50oz EKG (6.60% AA) dry hop 6 days
1 Whirlfloc Tablet

Mash at 152F with 18.5qt water for 90 minutes.
Sparge at 168F with 3.28 gallons.
(adjust mash method to fit your system, but mash at 152)

Ferment in primary for 3 weeks, then add whole hops for 6-7 days. Do NOT rack to another vessel for dry hopping, do it all in primary.

Bottled approx. 4.5 gallons, primed with 3.375oz of Dememera sugar. Let bottle condition for 3 weeks at 70F+ before chilling and enjoying.

Hop flavors/aromas more prominent when young, but mellows a bit with aging. VERY tasty with good malt character and flavors. A winning combination and is on the 'brew again' list. Could be my house pale ale. At ~6.5% ABV, it's a good drinking beverage that refreshes and calms at the same time. Joy in a glass.


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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 07-08-2011, 03:33 PM   #2
brewmcq
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Did you just brew a beer for me?

DOUBLETAP



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Old 07-08-2011, 03:36 PM   #3
Golddiggie
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Ummmm, nope...

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 07-09-2011, 03:32 PM   #4
brewmcq
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LOL

I was kidding.. my band's name is DOUBLETAP. :-)
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