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Old 08-16-2013, 07:27 PM   #1
brewmeister13
Recipes 
 
Feb 2013
Tucson, Arizona
Posts: 531
Liked 48 Times on 39 Posts


Recipe Type: All Grain   
Yeast: WLP060   
Yeast Starter: Yes, .82L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.058   
Final Gravity: 1.010   
IBU: 42   
Boiling Time (Minutes): 60   
Color: 7   
Primary Fermentation (# of Days & Temp): 7 days @ 69F   
Additional Fermentation: 8 days @69F dry hop   
Secondary Fermentation (# of Days & Temp): 7 days @ 36F   
Tasting Notes: Balanced between malt and hops. Hops are fruity with a distinct Chinook aroma.   

70% Brewhouse efficiency

9 lbs Maris Otter (85.2%)
10 oz Vienna (5.9%)
10 oz Munich (5.9%)
4 oz English Crystal 60L (2.4%)
1 oz Acid malt (0.6%)

1 Whirlfloc (15min)
.5g Super Moss (10 min/rehydrated)

.5 oz Perle (45 Min)
.42 oz Nelson Savin (15 Min)
.25 oz Motueka (15 Min)
.42 oz Nelson Savin (10 Min)
.25 oz Motueka (10 Min)
.42 oz Nelson Savin (5 Min)
.25 oz Motueka (5 Min)
.42 oz Nelson Savin (0 Min)
.25 oz Motueka (0 Min)

2 oz Nelson (DH)
1.7 oz Motueka (DH)
.5 oz Chinook (DH)

-For the flameout addition drop the temp to 143F, add hops and hold for 20 min.

-Split dry hop hops into two doses. Add first half after cold crashing. Add second half four days after first. Bottle after a total of 8 days dry hopping.

-Carbed to 2.4 Vol

 
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Old 08-16-2013, 07:29 PM   #2
brewmeister13
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Feb 2013
Tucson, Arizona
Posts: 531
Liked 48 Times on 39 Posts


Fermentation got a bit out of order.

-Ferment for 7 days at 69F (or until fermentation is complete).
-Cold crash to 36F for 7 days
-Rack to secondary and dry hop for a total of 7 days at 69F

 
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Old 08-16-2013, 07:36 PM   #3
wickman6
 
wickman6's Avatar
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Sep 2011
vernon hills, il
Posts: 643
Liked 61 Times on 48 Posts


Brew this people! I was lucky enough to have a bottle of this and its quite good. Thanks Brewmeister!
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My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!

 
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