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Old 01-19-2012, 08:07 PM   #1
Hebby5's Avatar
Dec 2010
Wake Forest, NC
Posts: 146
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: American Ale (Wyeast Labs #1056)   
Yeast Starter: None   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.043   
Final Gravity: 1.012   
IBU: 43   
Boiling Time (Minutes): 60   
Color: 17 SRM   
Primary Fermentation (# of Days & Temp): 30 days @ 70F   
Additional Fermentation: n/a   
Secondary Fermentation (# of Days & Temp): n/a   
Tasting Notes: The choc malt comes through nicely but not over the top with a crisp finish.   

8.00 lb Pale Malt (2 Row)
1.00 lb Caramel/Crystal Malt - 80L
0.25 lb Chocolate Malt
2.00 oz Cascade [5.50 %] (60 min)
1.00 oz Hallertauer [4.80 %] (2 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Brewhouse Efficiency: 71.5%

Mash Temp: 154F

ABV: 4%

Nice session beer for the winter. It's a true brown ale to me. Not too sweet and close to an Amber. Also, not too malty or close to a perfect. Very happy with this brew. It's definitely part of the rotation (especially in the fall/winter).



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