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Old 04-09-2007, 01:54 AM   #1
TheJadedDog
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Default Wolfhound Dry Irish Stout

Recipe Type: Extract
Yeast: WLP 007 Dry English Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.018
IBU: 33
Boiling Time (Minutes): 60
Color: 37SRM
Primary Fermentation (# of Days & Temp): 14 days at 68deg
Secondary Fermentation (# of Days & Temp): 21 days at 68deg

Steeping Grains:

1/2lb Roasted Barley
1/2lb Chocolate Malt
1/2lb Flaked Barley

Steeped grains for 20 minutes in 1.5 gallons of 160deg water. Sparged with 1qt of 150deg water.

Brought to boil, removed from heat and added extract.

Extract:

3lbs Muntons Amber DME
3lbs Muntons Dark DME

Returned to boil and waited for hot break before adding hops.

Hops:

1oz Target 10%AA for 60 min
.5oz EK Goldings 5%AA for 20 min
.5 oz EK Goldings 5%AA for 5 min

Added to fermenter and topped off to 5.5 gallons total. Pitched yeast at 64deg.
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