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Old 07-07-2007, 05:27 PM   #1
uwmgdman
 
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Feb 2006
Oregon, WI
Posts: 687
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Recipe Type: Partial Mash   
Yeast: Wyeat 1056   
Yeast Starter: If you want.   
Batch Size (Gallons): 5.75   
Original Gravity: 1.048   
Final Gravity: 1.012   
IBU: 22   
Boiling Time (Minutes): 60   
Color: 11 SRM   
Primary Fermentation (# of Days & Temp): 65F 7 Days   
Secondary Fermentation (# of Days & Temp): 65F 14 Days   

This beer was made as a partial mash with late extract addition and a smaller boil volume, adjust hopping accordingly! This brew turned out great, I've yet to do a side by side with the real thing. They won't be exact since I used 1056 not lager yeast, but from memory it comes plenty close. FWIW, my boil volume was 3.5 gallons.

Partial Mash:
4.0 lb Maris Otter 3.0L 38 ppg
0.5 lb Munich 8L 35 ppg
0.5 lb Caravienna 22L 35 ppg
0.5 lb Crystal 120L 33 ppg

Mash at 155F for 45 mins and then batch sparge, I used 1.2 qts/lb for the mash.

Hops:
1.25 oz Cascade Pellets 5.8%AA 60 min
1.oo oz Mt. Hood Pellets 4.2%AA 2 min

Boil:
3lb Briess Pilsen DME - 15 min remaining

1 tsp Irish Moss -15 min.

Comments:
4.8% ABV.

A tasty brew! I will do a side by side sometime soon!

 
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