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Old 07-03-2007, 02:06 PM   #1
Lepoc2635
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Jul 2007
Drexel Hill, PA
Posts: 27


Hello All,
I'm new to this forum so I'll apologize ahead of time if this is not the appropriate place to post a recipe. This is the batch that I brewed on July 1st. It's a modified version of a kit put together by a local homebrew shop (Keystone Homebrew Supply).

I hope to enjoy several of these to celebrate the birth of our first child. He/she is due 12/6.

I plan to re-rack into a secondary fermenter (5 gallon glass carboy) at about 8-9 days. I'll then bottle into 22 oz. after another 14 days. Then, I'll let them condition in my basement for what will be close to 5 1/2 months.

8 lb. Alexander's Pale Malt Extract
1 lb. Organic Sucanat Brown Sugar (from Whole Foods)
½ lb. Briess Crystal Malt 120° L
½ lb. Munton & Fison Carapils Malt 20° L
2 oz. Munton & Fison Roasted Barley 675° L
1 oz. Perle Hops (Bittering)
1 oz. Hallertau Hops (Flavoring)
1 oz. Czech Saaz Hops (Finnishing)
1 Vanilla Bean (slice long ways to expose the beans)
2 Cinnamon Stick
1 tsp Nutmeg
Wyeast # 1332 XL Northwest Ale Yeast

Sláinte


 
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Old 07-03-2007, 02:29 PM   #2
Professor Frink
 
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Sep 2006
San Diego, CA
Posts: 3,085
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Sounds pretty good, the vanilla bean will give a strong flavor, but after 5 months it should be just right. When do you plan on adding the brown sugar?

 
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Old 07-03-2007, 02:47 PM   #3
Lonek
 
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Jun 2007
Liverpool, PA
Posts: 92

When do you add the bean, sticks and nutmeg? And for how long?
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In the Primary:
In the Secondary: Belgian Witbier
Conditioning:
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60

 
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Old 07-03-2007, 02:49 PM   #4
Lepoc2635
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Jul 2007
Drexel Hill, PA
Posts: 27

I went with the store's recommendation.

For the brown sugar, I dissolved it in a sauce pan with some warm water and added it to the boil for the last 5 minutes.

For the cinnamon, nutmeg, and vanilla, I added it for the final 2 minutes.
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