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Old 06-16-2012, 03:13 PM   #1
Nov 2011
West DEs Moines, IA
Posts: 3
Liked 2 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1028   
Yeast Starter: 1 liter   
Batch Size (Gallons): 5   
Original Gravity: 1.080   
Final Gravity: 1.025   
Boiling Time (Minutes): 60   
Color: Black   
Primary Fermentation (# of Days & Temp): 8   
Secondary Fermentation (# of Days & Temp): 4   
Tasting Notes: To strong at first but lagered in keg for a month and is one of the best stouts   

14 LBS 2-row (US)
1 LBS Roasted Barley
1 LBS Chocolate
1 LBS Crystal (120)
1 LBS Crystal (80)
.5 LBS Light Smoked Grain (use your own judgement as to flavor but this is a very definitive after taste in the finished beer)
.5 LBS Black Patent
1 LBS Marris Otter
1 LBS Rye Malt

1oz Summit @60
1oz Sorachi @30
1oz Sorachi @15
1oz Sorachi @dry (secondary)

154 degrees for 1 hour
172 Mash
60 Minute Boil

I Brewed this during a big storm and the power was off and on most the time so it was done by candle light. I'm not a fan of smoked beers but I really like the slight after flavor of the maple smoked grain I used.
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