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Old 10-26-2007, 03:53 AM   #1
McTarnamins
 
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Feb 2007
St. Louis
Posts: 197
Liked 2 Times on 2 Posts


Recipe Type: All Grain   
Yeast: American Ale   
Yeast Starter: None - Dry   
Batch Size (Gallons): 5.5   
Original Gravity: 1.067   
Final Gravity: 1.013   
IBU: 64   
Boiling Time (Minutes): 30   
Color: 15   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   

Hogfish Dead 30 minute IPA
What thoes East Coast IPA's do in 90 minutes, I can do in 30.

10 lbs. Marris Otter Malt
1 lb. Munich Malt
1 lb. Carapils
.5 lb. Crystal 40

Mash at 153 for 60 minutes or until converted

Hops
1.0 oz Warrior @ 30 min
3.0 oz Simcoe/Cascade 50/50mix continuous hop @ 20 minutes until flame out.
(the above means drop in a little every couple minutes)

Yeast
Safale-05

Fermentation
Primary 7 days at 66-70
Secondary until clear
Keg with 12psi
__________________
Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Left:
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)

"Save your sack; Brew in a Bag"


 
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Old 11-19-2007, 12:53 PM   #2
McTarnamins
 
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Feb 2007
St. Louis
Posts: 197
Liked 2 Times on 2 Posts


This turned out great. No DMS taste from the short boil time. It must be boiled vigorrously....on the edge of boil over.

The taste is very rounded with the continuous hop technique.
__________________
Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Left:
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)

"Save your sack; Brew in a Bag"

 
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