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Old 08-15-2012, 12:16 AM   #1
dualcells
Recipes 
 
Aug 2012
Lower Mainland, BC
Posts: 7


Recipe Type: All Grain   
Yeast: Wyeast Irish Ale (1084)   
Yeast Starter: 2L   
Batch Size (Gallons): 3.7   
Original Gravity: 1.043   
Final Gravity: 1.010   
IBU: 17   
Boiling Time (Minutes): 60   
Color: 16   
Primary Fermentation (# of Days & Temp): 4 @ 72   
Secondary Fermentation (# of Days & Temp): 10 @ 72   
Tasting Notes: Aroma:Low hop, medium malt; Flavour: Caramel and toasty malt   

5.000 lb Gambrinus ESB Pale (3 SRM)
1.000 lb Gambrinus Organic Munich 10L
0.500 lb Crystal 60L
0.500 lb Barley, Flaked
0.125 lb Chocolate Malt (475 SRM)

Single infusion mash temp 154F (67C) for 60 minutes.
- Insulated chest style cooler
First Wort Hop 0.5oz of Williamette (leaf 5.6)
- added to sparge water
added another 0.5oz of Williamette (leaf 5.6) for the last 5 minutes of the boil.


BeerXML 9d-006.xml

Reason: added mash/hops

 
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