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Old 04-16-2012, 10:22 PM   #1
dcott's Avatar
Jul 2008
Fairfield, VA
Posts: 254
Liked 4 Times on 4 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1028 - London Ale   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.099   
Final Gravity: 1.023   
IBU: 68.1   
Boiling Time (Minutes): 90   
Color: 38.7 SRM   
Primary Fermentation (# of Days & Temp): 12 @ 68F   
Additional Fermentation: Bottle Aged 1 year   
Secondary Fermentation (# of Days & Temp): 36 @ 68F   
Tasting Notes: Roasted and Sweet, creamy and balanced. Delicious!   

Malt Bill:

Marris Otter - 15.0#
German Vienna - 2.0#
Caramel 60L - 0.5#
Caramel 120L - 0.5#
UK Chocolate Malt - 0.5#
German Roasted Barley - 0.25#
UK Black Malt - 0.25#

Hop Schedule:

UK Challenger 7.0%AA - 28g @ 70min
German Perle 8.0%AA - 28g @ 70min
US Warrior 15.8%AA - 14g @ 70min
US Cluster 8.1%AA - 14g @ 70min
German Hallertauer Mittlefruh 5.0%AA - 28g @ 5min

Mash Schedule:
Mash in at 1.5 qt/#
Single step infusion at 151 w/Mash Out at 171.
"Sometimes when I reflect back on all the beer I drink I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver."

~Jack Handey

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