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Old 04-11-2012, 12:17 PM   #1
Nov 2011
West DEs Moines, IA
Posts: 3
Liked 2 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1728   
Yeast Starter: 1 Liter   
Batch Size (Gallons): 10   
Original Gravity: 1.060   
Final Gravity: 1.015   
Boiling Time (Minutes): 60   
Color: Orange   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 6   
Tasting Notes: Smooth and not too hoppy. Exactly what I was shooting for   

I have brewed this twice now and kegged it both times. It doesn't last very long so it is a neighborhood favorite.
16 lbs Marris Otter
1lbs Crystal (20l)
1lbs Crystal (80l)
.75 Lbs Crystal (120l)

Dough in :
104 - 30 minutes
156 - 60 minutes
170 - 30 minutes (add 5 more gal at 170 to mash tun)

2oz UK kent golding (leaf) 60 minutes
1oz Northern (leaf) 30 minutes
1oz Northern (leaf) 10 minutes

I always wash my yeast after the first racking (this beer is still made from the yeast of my first brew)
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