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Old 07-25-2007, 12:19 AM   #1
Buford's Avatar
Oct 2006
Richmond, VA
Posts: 1,383
Liked 10 Times on 7 Posts

Recipe Type: All Grain   
Yeast: Safale S-04 (dry)   
Batch Size (Gallons): 5.5   
Original Gravity: 1.039   
Final Gravity: 1.007   
IBU: 34.7   
Boiling Time (Minutes): 60   
Color: 6.8 SRM   
Primary Fermentation (# of Days & Temp): 7 days, 68 deg   
Secondary Fermentation (# of Days & Temp): 14 days, 68-70 deg   

Please note that my efficiency with this recipe is 71.5%. You may need to adjust ingredients for your system to hit the target OG and IBUs.

Grain bill:
Amount        Item                                      Type         % or IBU      
7 lbs         Maris Otter (Crisp) (4.0 SRM)             Grain        87.5 %        
8.0 oz        Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        6.3 %         
4.0 oz        Barley, Flaked (1.7 SRM)                  Grain        3.1 %         
4.0 oz        Munich Malt (9.0 SRM)                     Grain        3.1 %
Hop bill:
1.00 oz       Goldings, East Kent [6.00%]  (60 min)     Hops         21.9 IBU      
0.50 oz       Goldings, East Kent [6.00%]  (30 min)     Hops         8.4 IBU       
0.75 oz       Fuggles [4.00%]  (10 min)                 Hops         4.0 IBU       
0.50 oz       Goldings, East Kent [6.00%]  (1 min)      Hops         0.5 IBU
0.50 items    Campden Tablet (Mash 60.0 min)            Misc                       
1.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc
I use the Campden to neutralize chloramine in my tap water. You may not need to use this.

Mash in with 8 quarts of water (1 quart per lb of grain) for a target temp of 154 degrees. Rest for 60 minutes, then sparge to collect 6.5 gallons. With my system I get about 1 gallon of boil-off over an hour, however you may need to adjust the recipe to match my numbers.

Overall it's a good light but malty session beer without too much bitterness or strong hop character. Its best enjoyed around 55 degrees. From a visual standpoint the flaked barley produces some chill haze at lower temps, and the flavor is also muted if drank colder than cellar temps. I force carbonate to around 1.9 volumes CO2 (12 PSI at 55 degrees).

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