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Old 08-13-2012, 02:01 PM   #1
philber
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Recipes 
 
Feb 2012
stamford, ct
Posts: 537
Liked 54 Times on 39 Posts


Recipe Type: All Grain   
Yeast: WPL004 - Irish Ale Yeast   
Yeast Starter: Yes   
Batch Size (Gallons): 5.342   
Original Gravity: 1.054   
Final Gravity: 1.011   
IBU: 23.8   
Boiling Time (Minutes): 60   
Color: 14.4   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Smooth Irish Red   

Fermentables
12.000 lb 2-Row Malt 70% 2.5 srm
00.500 lb Caramel/Crystal Malt - 80L 74% 80.0 srm
00.250 lb Roasted Barley 55% 300.0 srm
Total grain: 12.750 lb

Hops
Willamette 5% 1.000 oz Boil 60.000 min Pellet 15.9
Willamette 5% 1.000 oz Boil 15.000 min Pellet 7.9

Misc
Irish Moss Fining Boil 1.000 tsp 20.000 min

Mash
Name Type Amount Temp Target Temp Time
Mash Infusion 4.000 gal 168.068 F 155.000 F 60.000 min
First Infusion 1.000 gal 185.000 F 170.000 F 10.000 min
Second Infusion 3.000 gal 180.000 F 170.000 F 10.000 min
__________________
Soundview Brewhouse: 35 gal YTD
Next to Brew!: Sweet Stout, , Rye-nocerous Ale

Fermenting: Air
Kegged: Czeck Pils Lager, Bohemian Pilsner Ale

History: Irish Red, Brown Ale, Czech Plsner, Boddingtons, Saizon Dupont, American Amber, Hefe 2-Row, Cream Ale, SWMBO Slayer, BMC, Midwest Porter Kit, Irish Stout, Coal Porter, Miller Lite, Nut Brown Ale, IPA

 
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