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Old 11-25-2012, 10:00 PM   #1
Nov 2012
Posts: 127
Liked 13 Times on 10 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1968   
Yeast Starter: No   
Batch Size (Gallons): 5.8   
Original Gravity: 1.045   
Final Gravity: 1.014   
IBU: 32.5   
Boiling Time (Minutes): 60   
Color: Copper   
Primary Fermentation (# of Days & Temp): 10 days @68F   
Tasting Notes: Lots of   

Edit - tasting notes were cut off. Should say "Lots of 'warm bread crust', a little bit of toffee and a clean, pleasantly-bitter finish." Also - "Biiter"? Yikes...can't type.

9.50 lb Warminster Floor-Malted Maris Otter (95%)
0.50 lb English Extra Dark Crystal (5%)

1.25 oz UK Kent Goldings [5.8%] (60 min) 25 IBU
0.70 oz UK Kent Goldings [5.8%] (15 min) 6.9 IBU
0.70 oz UK Kent Goldings [5.8%] (1 min) * 0.6 IBU

Single infusion @155-156 for 60 minutes. Got a slightly higher efficiency than normal for my setup (78-80%), so diluted after cooling with gal of filtered water.

I've been very happy with this beer - at 4.1% abv it's very sessionable but the higher mash temp and floor-malted Maris Otter yields a satisfying and surprisingly complex final product.

The idea for this simple recipe came from Drew Beechum's take on the SMaSH concept: "Brewing on the Ones": 1 base malt, 1 crystal malt, 1 hop, etc. If you haven't seen it, check out Drew's presentation on the interwebs.

Enjoy and thanks!

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