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Old 07-07-2007, 05:18 PM   #1
uwmgdman
 
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Recipes 
 
Feb 2006
Oregon, WI
Posts: 687
Liked 1 Times on 1 Posts


Recipe Type: Partial Mash   
Yeast: Nottingham   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.042   
Final Gravity: 1.006   
IBU: 12 IBU   
Boiling Time (Minutes): 75   
Color: 3 SRM   
Primary Fermentation (# of Days & Temp): 7 Days 65F   
Secondary Fermentation (# of Days & Temp): 14 Days 65F   

This was a partial mash with late extract addition and a non-full boil, scale your hopping accordingly! The brew turned out great, a light bodied, easy drinking 90 degree weather beer but with more flavor than your BMC! FWIW, my boil volume was 3.5 gallons.

Partial Mash:
3 lb. 2-Row 2.0L 37ppg
2 lb. Vienna 4.0L 35 ppg
1 lb. Flaked Maize 1.0L 40 ppg

Mash at 150F for 50 mins and batch sparge with 170F water.

Hops:
1 oz. Liberty Pellets 3.6%AA - 75 min
0.5 oz. Liberty Pellets 3.6%AA - 1 min

Boil Extracts:
1 lb Briess Pilsen DME - add with 15 mins remaining on boil
0.5 lb Corn Sugar - add with 15 mins remaining on boil

1 tsp Irish Moss -15 min

Priming:
~4.8oz. corn sugar for moderate-high carbonation

Comments:
4.8% ABV
140 kcal per 12 fl. oz.

The beer took a while to carbonate with the very high flocculating Nottingham


 
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