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Old 11-11-2011, 11:24 PM   #1
Nov 2011
Alamo, CA
Posts: 2

Recipe Type: All Grain   
Yeast: WLP023   
Yeast Starter: 1L DME   
Batch Size (Gallons): 7.5   
Original Gravity: 1.052   
Final Gravity: 1.013   
IBU: 24.5   
Boiling Time (Minutes): 3+ hours   
Color: 20SRM   
Primary Fermentation (# of Days & Temp): 5   
Additional Fermentation: Bottle Conditioned 2+ weeks   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Strong Caramel Roasted Nut mellows into a smooth nicely bittered crisp apple finish   

8 lbs. American Pale
3 lbs. English Brown
3 lbs. Victory Malt
1 lbs. Aromatic Malt

Stepped Mash
Strike temp 128F protein rest 1 hour 122F
Sacchrest at 146F and 158F for an hour each
Mash out at 175F
Collect first runnings add back to Mash Tun and drain completely into boil kettle.
Reduce & Caramelize wort until it coats the back of a spoon thick and a line can be drawn with the finger. I sparge twice with 4 gallons each and boil for about 3 hours to 5 gal.
1oz Fuggles @ 45min
1oz Fuggles @ 15min

Cool to 60F Rack/Pitch with WLP023
Primary for 5 days
Secondary 7 days. Added spiced apple juice reduction. (1 gallon apple juice reduced/caramelized with 2 cinnamon sticks 4 clove and a touch of nutmeg)
Bottle conditioned Carbed to 2.3 volumes

This is my first HBT post, 20th brew and third go at this recipe. It turned out amazing the last let me know what you guys think!

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