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Old 08-29-2011, 04:04 PM   #1
Aug 2011
Monmouth, OR
Posts: 8

Recipe Type: Partial Mash   
Yeast: Wyeast 1272   
Yeast Starter: n/a   
Batch Size (Gallons): 5   
Original Gravity: 1.064   
Final Gravity: 1.014   
IBU: 49.7   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: bottle conditioned   
Secondary Fermentation (# of Days & Temp): 6   
Tasting Notes: Good citrus notes. Nicely aromatic. Great head retention.   

1lb 2-row
0.5lb 40 Crystal
7lb Briess Dry Malt - Pilsen Light
2oz centennial (60min)
2oz cascade (5min)
2oz willamette (5min)

Grains were mashed at ~150F for 30min. Rinsed with hot tap water to ~3 gal total volume.

Boil for 60min. After cooling in ice bath, cold water added to bring total volume to 5gal.

Use about 5oz (by weight) corn sugar at bottling.

Enjoy! This is my best recipe yet!


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Old 08-29-2011, 05:03 PM   #2
Licensed Sensual Massage Therapist.
Homercidal's Avatar
Feb 2008
Reed City, MI
Posts: 31,073
Liked 4914 Times on 3314 Posts

Why the 1 lb of 2-row?

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Old 08-30-2011, 02:27 PM   #3
Aug 2011
Monmouth, OR
Posts: 8

When I've been doing partial mash I've taken to putting in some just for feel and head retention. The beers I've made without anything but the specialty grains just don't have the same feel. Must be the unfermentables that are not in the malt extract.


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