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Old 02-22-2013, 03:14 AM   #1
Aug 2012
Dunedin, Florida
Posts: 19

Recipe Type: Partial Mash   
Yeast: Danstar Nottingham Ale Yeast   
Batch Size (Gallons): 6   
Original Gravity: 1.055   
Final Gravity: 1.012   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 14 days   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Well balanced hop/malt; earthy on the front end sweet aftertaste;   

Mash at 152-155deg for 60min
-4lbs maris otter malt
-1lb crystal 20 malt
-.5lb dextrin/carapils malt
-.25lb melanoidin malt
-.25lb roasted barley

batch sparge at 170deg for 15min

bring wort to a boil and add:
-1oz east kent golding hops

boil 40mins and add:
-1oz east kent golding hops
-1tbsp irish moss
-4lbs pale lme

boil 15mins > flame out > cool to less than 80deg

pitch danstar nottingham ale yeast > 2 weeks primary fermentation > 2 weeks secondary fermentation > 5 weeks in the bottlle

o.g = 1.055
f.g. = 1.012
5.5% abv

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