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Old 05-09-2007, 10:12 PM   #1
DeadYetiBrew
Recipes 
 
Jan 2007
Memphis, TN
Posts: 1,046
Liked 1 Times on 1 Posts


Recipe Type: All Grain   
Yeast: WYeast 1028   
Yeast Starter: pitched onto Porter I cake   
Batch Size (Gallons): 5   
Original Gravity: 1.051   
Final Gravity: 1.012   
IBU: 28.7   
Boiling Time (Minutes): 60   
Color: 23 SRM   
Primary Fermentation (# of Days & Temp): 7 days @ 70*F   
Additional Fermentation: 21 days in bottle   
Secondary Fermentation (# of Days & Temp): 14 days @ 70*F   

Malts
  • 5.25 Lbs Pale Malt (2-row)
  • 2.25 Lbs Munich Malt
  • .5 Lbs Aromatic Malt
  • .5 Lbs Biscuit Malt
  • .5 Lbs Caramunich Malt
  • .5 Lbs Chocolate Malt
Total: 9.50 Lbs

Mash: 120 Minutes at 148-152 *F
Sparge: 10 Minutes at 170*F, add 1/8 teaspoon Acid Blend to sparge water

Add 1/2 tbsp Gypsum to boil. Whirfloc Tablet at 15 minutes.

Hops
  • .5 oz U.K. Challenger (8% A/A) 60 Minutes
  • .75 oz Willamette (5.1% A/A) 15 Minutes
  • 1.0 oz Willamette (5.1% A/A) 5 Minutes

UPDATE!

Finished at 1.011 bottled with honey, tasted great.


 
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