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Old 11-18-2011, 01:23 AM   #1
Feb 2011
Brookhaven, Pa
Posts: 246
Liked 4 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: 1/2 gallon   
Batch Size (Gallons): 5   
Original Gravity: 1.083   
Final Gravity: 1.021   
IBU: 100+   
Boiling Time (Minutes): 75   
Color: black   
Primary Fermentation (# of Days & Temp): Two weeks at 68-70   
Secondary Fermentation (# of Days & Temp): Yes   
Tasting Notes: Have not brewed yet   

I got this recipe from BYO Magazine.I'm a little tight with time and can't seem to find time to brew this one. Cheers!

6.5 lbs. American 2-Row Pale Malt
6.5 lbs. Morris Otter Malt
2 lbs. Light Munich Malt
.75 Crystal Malt 80L
.65 CaraMunich Malt
.625 lb. Roasted Barley
.5 lb. Chocolate Malt
1.5 oz. Magnum Hops- 60 minutes
.75 oz. Magnum Hop- 20 minutes
2 oz. Cascade Hop Knockout
1 Tb. Gypsum
1 tsp. Irish Moss
Wyeast 1056 Yeast

Single step infusion mash using 5.75 gallons to mash at 150 degrees F for one hour. Sparge with 170 degrees water and collect 7 gallons of wort and bring to a boil. Total boil time is 75 minutes with hop additions as listed in the ingredients.
Cool to 68-70 degrees and pitch 1.5 gallon yeast starter.
Ferment 2 weeks in primary. When fermentation is finished rack to secondary.
Force carb in keg or bottle.

Reason: Hop amount edit

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