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Old 12-23-2011, 03:34 AM   #1
509inc
 
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Jan 2010
OKC
Posts: 1,149
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Recipe Type: All Grain   
Yeast: Wyeast 3463-Forbidden Fruit   
Yeast Starter: nope   
Additional Yeast or Yeast Starter: nope   
Batch Size (Gallons): 5   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 18.2   
Boiling Time (Minutes): 60   
Color: 9.2 SRM   
Primary Fermentation (# of Days & Temp): 25 days @ 65f   
Tasting Notes: Like Moose Drool blended with Trois Pistoles   

This was my attempt at experimenting with my "Magic Ale" grain bill. I make it a few different ways by swapping out the hops. This time I went with a belgian wit yeast Wyeast 3463-Forbidden Fruit and it was a sucess.

Fermentables
Ingredient Amount % MCU When
US 2-Row Malt 8.50 lb 88.3 % 2.9 In Mash/Steeped
US Munich 10L Malt 0.75 lb 7.8 % 1.4 In Mash/Steeped
US Caramel 60L Malt 0.25 lb 2.6 % 2.8 In Mash/Steeped
US Roasted Barley 0.13 lb 1.3 % 7.1 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
US Glacier 5.0 % 19 g 11.5 Loose Whole Hops All Of Boil
US Glacier 4.5 % 13 g 5.9 Loose Pellet Hops 30 Min From End
US Glacier 4.5 % 6 g 0.8 Loose Pellet Hops 5 Min From End

Yeast
Wyeast 3463-Forbidden Fruit

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