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Old 09-20-2013, 01:51 AM   #1
TexasBrew88
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Jul 2013
Plano, Texas
Posts: 24
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Recipe Type: All Grain   
Yeast: Wyeast 1968   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.041   
Final Gravity: 1.013   
IBU: 17 (Tinseth)   
Boiling Time (Minutes): 90   
Color: 13   
Primary Fermentation (# of Days & Temp): 7 @ 70 degress F   
Additional Fermentation: Bottle Conditioned 7 days   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Balanced, but full flavored. Lots of roasty flavors a   

Grain:

6 lbs. Maris Otter 3L
8 oz. Carafoam 1L
4 oz. Belgian Aromatic 30L
4 oz. Special B 170L
4 oz. Pale Chocolate Malt 180L
1 oz. Peated Malt 3L

Hops:

.5 oz. Fuggles (UK) 5.3% AA @ 90 minutes
.5 oz. Fuggles (UK) 5.3% AA @ 15 minutes

Other:

1 tsp. Irish Moss @ 15 minutes

Primed with 3 oz. corn sugar

Clears fast, tastes and looks probably the most professional of my brews. I think I'd probably up the Special B to 8 oz. next time and take the Pale Chocolate down to 2 oz. next time. 14 days grain to glass, though!


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Old 11-13-2013, 03:46 PM   #2
BrewinBromanite
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Jan 2013
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Still have any left of this? If so, how has it aged at this point?



 
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Old 11-14-2013, 06:25 PM   #3
TexasBrew88
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Jul 2013
Plano, Texas
Posts: 24
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Oh no. People liked it too much for me to keep it around. I try to serve milds, bitters, and other present use ales as quickly as possible to remain authentic. And in hindsight, keep special b as is, down to 2 oz pale chocolate malt.
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Old 11-15-2013, 02:22 AM   #4
BrewinBromanite
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Agreed. Hard to keep beers best served young around for very long. My bro in law and I always do two separate five gallons batches at a time and bottle exclusively. Mine never last too long, but I frequently find year + old bottles that he's neglected in the back of his beer storage closet. Makes for an interesting tasting experience. Haven't done any mild's, but sounds like an interesting recipe.
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