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Old 08-30-2012, 03:18 AM   #1
Golddiggie
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Dec 2010
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Recipe Type: All Grain   
Yeast: Wyeast 1882-PC   
Yeast Starter: 3L   
Batch Size (Gallons): 10.50   
Original Gravity: 1.057   
Final Gravity: 1.011   
IBU: 39.5   
Boiling Time (Minutes): 60   
Color: 5.7   
Primary Fermentation (# of Days & Temp): 28   
Tasting Notes: Slight biscuit flavor from Maris Otter grain, plus notes from EKG hops present.   

6 oz Rice Hulls
20 # Pale Malt, Maris Otter
11 oz Crystal Maris Otter (55 L)
1.50 oz East Kent Goldings [7.20% AA] Boil 60 minutes 19.20 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 15 minutes 9.50 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 10 minutes 7.00 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 5 minutes 3.80 IBUs

Mash at 150F for 60 minutes
Heat mash tun to sparge temp (168-170F) then drain into kettle as sparge water replaces first wort.
Sparge with 168F water for 15 minutes then drain into kettle.

User starter size according to yeast age to achieve correct pitching cell count.

Ferment for 4 weeks at 60-65F then transfer to serving kegs, or bottles, for carbonating.

Carbonate to 2.2 CO2 volumes.

At 5.7% ABV, this brew is easy to drink. Designed to be more of a warmer weather drinking version of my first MO SMaSH recipe. Color is really nice too.


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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 08-30-2012, 03:23 AM   #2
Waterboy42
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Mar 2011
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Nice! I had never thought of lightening this one up, but looks good.



 
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Old 08-30-2012, 03:26 AM   #3
Golddiggie
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Tastes damned good too. Easy to drink and light enough to really enjoy a few points before you've hit your limit... It's hard to choose between this one and my newer honey ale. Fortunately, both are on tap, and I have a spare keg of each in reserve.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 08-30-2012, 03:29 AM   #4
Waterboy42
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Mar 2011
Minneapolis, MN
Posts: 123
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Have you posted the recipe for the honey ale? My hazelnut brown recipe is going up tomorrow

 
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Old 08-30-2012, 03:41 AM   #5
Golddiggie
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Quote:
Originally Posted by Waterboy42 View Post
Have you posted the recipe for the honey ale? My hazelnut brown recipe is going up tomorrow
Just put up the recipe for the honey ale...


__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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