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Old 07-20-2013, 08:06 PM   #1
patrick524's Avatar
Jan 2010
New Bern, North Carolina
Posts: 50
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: WLP 565   
Yeast Starter: 1.5L   
Additional Yeast or Yeast Starter: WLP 650   
Batch Size (Gallons): 6   
Original Gravity: 1.061   
Final Gravity: 1.008   
IBU: 25   
Boiling Time (Minutes): 90   
Color: 6.3   
Primary Fermentation (# of Days & Temp): 78/21   
Additional Fermentation: 21/Bottle   
Secondary Fermentation (# of Days & Temp): 82/14   
Tasting Notes: Phenolic, with a great earth like taste.   

7.19# Pilsner Malt
2.6 Munich II
1# Acid Malt
13.7 oz Rye Malt
13.7 oz Wheat Malt
9.2 oz Flaked Oats

1 oz Mt Hood 60 min
.19 oz Coriander Seed 20 min
.5 oz E.K. Goldings 10 min
.5 oz E.K. Goldings Dry hop 7 days (after WLP 650 is done)

1.25 qt/lb for 75 min at 148F
Sparge for an 8.34 Gal Boil

I corked this beer in 750ml Belgian Bottles-aim for 2.5-3.0 volumes of CO2 if you have the ability to cork; if not, go for 2.0 volumes in regular bottles. This beer should not go into a keg. Let it sit in the bottle around 85+ for at least three weeks before chilling. Time is your friend with this beer.
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Old 07-22-2013, 11:11 PM   #2
Feb 2012
Wilmington, NC, North Carolina
Posts: 208
Liked 13 Times on 11 Posts

How low did this finish? Did you have to add yeast at bottling? Looks awesome!!

I'm in New Bern often, please share a bottle!!!! Lol. Or drop a bottle down here in Wilmington. We have a killer homebrew store.

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Old 07-23-2013, 10:07 PM   #3
patrick524's Avatar
Jan 2010
New Bern, North Carolina
Posts: 50
Liked 2 Times on 2 Posts

I only got it down to 1.008, I wanted lower but oh well. Didn't have to add yeast at bottling, I added the Brett at secondary, and then dry hopped about two weeks later.
I've heard Wilmington has a great homebrew store, I've been meaning to get down there, the shop in New Bern closed a year or so ago.

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