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Old 04-10-2007, 01:12 PM   #1
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Recipe Type: Extract   
Yeast: Nottingham   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.013   
IBU: 73   
Boiling Time (Minutes): 60   
Color: 9   
Primary Fermentation (# of Days & Temp): 4 @ 67F   
Secondary Fermentation (# of Days & Temp): n/a   

8.75 lbs Maris Otter LME
8 oz. C40L Steeped

60 min. 1 oz. Columbus
45 0.5 Chinook
0.5 oz. each Cascades, Perl and Amarillo mixed
Added 1/3 of mix at 20, 10 & 5 minutes

Pitched on Nottingham cake
Very strong Grapefruit during ferment
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