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Old 11-06-2007, 03:59 AM   #1
ohiobrewtus
 
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Nov 2006
Ohio
Posts: 7,746
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.5   
Original Gravity: 1.055   
Final Gravity: 1.014   
IBU: 64.8   
Boiling Time (Minutes): 60   
Color: 5   
Primary Fermentation (# of Days & Temp): 7 days at 66   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 2 weeks at 66   

9.5 lbs. American 2 Row
1.0 lb. Crystal 20L

1.0 oz Warrior (16.4% aa) 60 min
1.0 oz Hallertauer (6.0% aa) 15 min
1.0 oz Sterling (5.3% aa) 5 min

1 tsp. Irish Moss at 15 min

Mash at 154 for 60 min.
Dough-in with 3.3 gallons of 170' water.
Double batch sparge with 3 gallons of 170' water each time.
Collect 6.75 gallons or wort for boil.
Dry Nottingham (no need to rehydrate)


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Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.


 
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