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Old 08-18-2007, 02:50 AM   #1
Mar 2007
Posts: 430
Liked 1 Times on 1 Posts

Recipe Type: Partial Mash   
Yeast: White Labs WLP004-Irish Ale   
Yeast Starter: Optional   
Batch Size (Gallons): 5   
Original Gravity: 1.047   
Final Gravity: 1.013   
IBU: 18   
Boiling Time (Minutes): 60   
Color: 14   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 30   

2 lb Paul's 2-row Pale
2 lb Paul's Mild Ale
0.5 lb Briess CaraPils
0.5 lb Paul's Crystal Malt (or 60L)
0.1 lb Roasted Barley

3 lb Extra Light DME

Hop schedule
60 min - 0.5oz East Kent Goldings (5.5% AA)
15 min - 0.5oz Fuggle (4% AA)
5 min - 0.5 Fuggle
Flameout - 0.5 Fuggle

1 Whirlfloc tablet @ 15 min from end of boil

Mash grains for 60 mins @ 154F, batch sparge, start boil and follow hops schedule, add extract at flameout.

WLP004 ferments quickly and will probably be finished in 2-3 days. Transfer when ready to 5gal carboy and condition for about a month.

This one turned out really well and is one of my favorites. The color is just about perfect for a red too.

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Old 09-17-2009, 07:05 AM   #2
elmetal's Avatar
Sep 2007
Pembroke Pines, FL
Posts: 1,047
Liked 1 Times on 1 Posts

how much extract would I have to add and what kind if I needed to reduce all grains to about 3 lbs? (about 5.1lbs right now)
Bottled: Imperial Stout[/SIZE]

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