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Old 10-02-2012, 06:36 PM   #1
Jan 2012
tallahssee, fl
Posts: 157
Liked 5 Times on 5 Posts

Recipe Type: All Grain   
Yeast: British ale yeast. White labs   
Yeast Starter: 2 bottles of malta, cut with one bottle of filtered tap water   
Batch Size (Gallons): 5   
Original Gravity: 1.069   
Final Gravity: 1.018   
IBU: 18.08   
Boiling Time (Minutes): 120   
Color: 27.92   
Primary Fermentation (# of Days & Temp): 14, 67 degrees   
Secondary Fermentation (# of Days & Temp): N/a   
Tasting Notes: Rich carmel and roasty flavors, light but detectable hops. A good malty beer   

This is my 3ed version of the recipe and It feel like its going to be the final version, or at the very least very close to it.

Brewer: Aaron S. Zaslow
Beer name: Iris Brown ale
Stats: 6.77 ABV, 18.08 IBU
Batch Size: 5 gal
8 LB Maris Otter malt
1.5 Caramel/Crystal 60 Malt
.75 lb Brown malt
.75 lb amber malt
.5 lb caramel/Crystal 30 malt
.5 lb Coffee malt
.25 Roast Barley
.25 lb Brown sugar
.75 oz Glacier (5.5% AA) 20 Min
1 oz Willamette (4.5% AA) 15 Min
British ale yeast, White labs

I tend to make a large sparge batch and boil it down for an hour before combining with my infusion batch. I then boil it down further for 40 minutes before adding my hops and ending at the 2 hour mark.

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