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Old 09-11-2007, 05:00 AM   #1
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Default Honey Oat Red Ale (HORA)

Recipe Type: All Grain
Yeast: WLP 002
Yeast Starter: Of Course
Batch Size (Gallons): 11
Original Gravity: Est 1.059
Final Gravity: Est 1.015
IBU: Est 13.8
Boiling Time (Minutes): 60
Color: Est 11.4 SRM
Primary Fermentation (# of Days & Temp): ~68 12days
Additional Fermentation: ?cold condition?
Secondary Fermentation (# of Days & Temp): ~68 14days

Inspired by a thread posted by seefresh, the Honey red ale was born, two variations were created one by him using American 2 row and flaked barley and mine using Maris Otter and Oat Malt. The other ingredients are similar. I haven't made this one as of yet, but will be posting any modifications made come brew day.

15lbs Maris Otter
7lbs Oat Malt
3lbs Honey Malt
3lbs Carared (20L)
.25lbs Crystal 120L

1oz EKG 60min
.5oz EKG 20min
.5oz Styrian 20min
.5oz Styrian Flame out


Single Step at 150 for 60 min (1.25 to 1 ratio), sparge 170.
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet
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Old 12-14-2009, 05:37 PM   #2
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How did this turn out? Curious about 7lbs of oat malt.
Bottled: Belgian Dubbel & Spiced Hefer
Batch Aging: Barleywine
On Tap: Rye Hefeweizen
Fermenting: Rye IPA & Juniper Pale Ale
Next: Blackberry Wheat
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