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Old 06-26-2012, 12:38 PM   #1
Mar 2008
Posts: 9

I've done a few BIAB batches so far the last one was a Sierra Nevada celebration ale I tweaked slightly. I was playing around with brewers friend
which is what i use since I'm to cheap to buy another software package. This is the first recipe I've tried to build. It started out with me taking a stab at scotch ale, but based upon expected extraction it looks like its sitting stylistically in the Irish Red Ale category.

Boil size is 7 gallons, looking to get 5.5 into the fermentor
60 Minute boil
calculated using 75% efficiency (my last batches have varied 73-80%)

8.5lbs Marris Otter
.75lb Munich
.75lb Rye
.75lb Crystal 60
.5lb Crystal 120
.1lb Chocolate

~60 Minute Mash at 156

I dunk sparge my bag and squeeze to get as much of the wort out as possible.

I plan on using just 1 60 minute 1 oz addition of EKG to the boil

Ferment with Nottingham

Primary for 7-10 days at 65 degrees
Secondary for 60 days at 36 to age

It will then be kegged and carbed.

Any suggestions/improvements you could give would be greatly appreciated.

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