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Old 05-09-2013, 02:27 PM   #1
mnstorm99
 
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Feb 2010
Minneapolis, MN
Posts: 69
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: Direct   
Batch Size (Gallons): 5   
Original Gravity: 1.038   
Final Gravity: 1.010   
IBU: 21   
Boiling Time (Minutes): 60   
Color: 14L   
Primary Fermentation (# of Days & Temp): 67 for two weeks   
Secondary Fermentation (# of Days & Temp): Straight to keg   
Tasting Notes: Chocolate, Nutty toast (or should I say roast)   

88% Maris Otter (6.5#)
7% Home Toasted Brown Malt (8 ounces)
3% Chocolate Malt (3 ounces)
3% Crystal 80L (3 ounces)

5.4 AAU Willamette (60 minutes)

Toasted 2-row for 45 minutes # 375 (about 60L)

Mash @155, single batch sparge.
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Old 10-26-2013, 03:12 PM   #2
poobaca
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Feb 2013
Posts: 43
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so the 7% Home Toasted Brown Malt (8 ounces) is just 2 row that you toasted yourself?

Just ordered the stuff to do a cooler conversion mash tun and want to try a quick and easy recipe for it..this looks like a good one.

 
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