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Old 01-06-2013, 06:26 PM   #1
EllisTX's Avatar
Dec 2010
Booger County, Texas
Posts: 868
Liked 49 Times on 41 Posts

Recipe Type: All Grain   
Yeast: London Ale III   
Yeast Starter: Slurry   
Batch Size (Gallons): 11   
Original Gravity: 1.058   
Final Gravity: 1.058   
IBU: 37.9 Rager   
Boiling Time (Minutes): 60   
Color: 6.8   
Primary Fermentation (# of Days & Temp): 12   
Tasting Notes: Initial aroma is heavy with fruit. Taste is similar.   

Batch Size: 11.00 gal
Boil Size: 13.61 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
OG: 1.058
FG: 1.014

Amount Item Type % or IBU

21 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 85.26 %
2 lbs Vienna Malt (3.5 SRM) Grain 8.93 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.06 %
7 oz Honey Malt (25.0 SRM) Grain 1.75 %

3.00 oz Galaxy [15.10 %] (10 min) Hops 18.4 IBU
3.00 oz Summit [15.90 %] (10 min) Hops 19.4 IBU
1.00 oz Summit [17.00 %] (0 min) (Aroma Hop-Steep) Hops
1.00 oz Galaxy [14.00 %] (0 min) (Aroma Hop-Steep) Hops

Irish Moss and AHB yeast nutrient at 15 min

1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale

This was done as a modified BIAB. I mashed for 80 minutes @ 153 then sparged in a seperate pot with room temp water since I didn't have room for the total water needed. I brought the mash up to 165 after mashing before pulling the bag into a seperate vessel.

I didn't record the salts I added but I brought RO up to what I usually do, roughtly 150 Ca and 250 SO4. Low bicarbonate.

I split the batch into two kegs. One keg was dry hopped with 1.5 oz Galaxy/ 1 oz Summit. The other keg is dry hopped with 1.5 Galaxy/1 oz Simcoe. I didn't filter since I enjoy the bit of breadiness that the yeast brings. It will clear up within 2 weeks of kegging though. This is a fresh keg.
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Old 01-07-2013, 11:55 PM   #2
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts

That sounds amazing! I only wish I could find some Galaxy. I'm a big fan of Summit.. Might do something like this in a three gallon batch
Check out my blog! Lambic brewday!

Fathom Brewing


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