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Old 06-17-2007, 11:30 PM   #1
Bsquared's Avatar
Oct 2006
San Diego
Posts: 1,851
Liked 67 Times on 59 Posts

Recipe Type: All Grain   
Yeast: White Labs WLP810- San Francisco Lager Yeast   
Yeast Starter: over night   
Additional Yeast or Yeast Starter: 1/4lb DME   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.009   
IBU: 45   
Boiling Time (Minutes): 75   
Color: 11   
Primary Fermentation (# of Days & Temp): 8days 58F   
Secondary Fermentation (# of Days & Temp): 21days @ 64F   

8.5# Maris Otter
1.5# American Crystal 40#
1.5# Biscuit (Dingemans)

Hops schedule :
East Kent Goldings (pellets) 1oz boil 60min IBU: 27.5 Alpha 0.077
Cluster (pellets) 0.5oz 20min IBU:7.6 Alpha 0.070
Mt.Hood (pellet) 0.5oz 20min IBU:4.9 Alpha 0.045
Chinook (pellet) 0.5oz 5min IBU: 4.6 Alpha 0.130

Additions: Irish moss 0.25oz 15min

Mash Schedule:
Ambient temp 64FInfusion 1 (130F) add 3.3gallons at 144F hold for 15-30min
Infusion 2 (150F) add 1.3Gallons of Boiling water Hold for 15-30min

Fly sparge with 4.6gallons at 170F

Preboil volume 7.8gallon
75min boil reduce to final volume 6.5gallon

Cool to >70F and pitch yeast.
let stand over night then place in Temperature control area at 58F for 8days
transfer to secondary and hold at 64F for 21day.

bottle with 4.33oz priming sugar (corn dextrose). hold at 64F for one week and expect 2.5CO2 volume.


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