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Old 10-02-2012, 06:36 PM   #1
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Default All-Grain - Iris Brown ale

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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