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Old 04-15-2014, 09:46 PM   #1
seabass07's Avatar
Apr 2011
Posts: 1,324
Liked 158 Times on 113 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1028 London Ale   
Yeast Starter: Yes! 1/2 gal   
Batch Size (Gallons): 6   
Original Gravity: 1.080   
Final Gravity: 1.016   
IBU: 60   
Boiling Time (Minutes): 60   
Color: 37.5   
Primary Fermentation (# of Days & Temp): 64F about 14-21 days   
Tasting Notes: Coffee, chocolate, caramel, cashews, stone fruit, biscuit, floral hop notes.   

This is the fourth iteration of this beer for me. It's slowly changed over the batches and is awesome now! There is nothing left to change IMO.

14lbs Marris otter
1.5lbs Flaked Oats
8oz Flaked Barley
8oz Crystal 90
8oz Victory Malt
6oz Blackprinz (or caraffa III special) make sure it's a ~500srm dehusked malt
6oz Chocolate Malt
6oz Roasted Barley
4oz Midnight Wheat

2.5oz Centennial (9.9% AA) 60mins.

I mashed at 155F for 60 mins. Ended up mashing with 1.27 qt/lbs, so about a 6 gal single infusion and a 4 gal sparge.

I pitched at 62F and let it rise to 64F. I ended up kegging after about 16 days.

This came out great!
Fermenter 1: Beer
Fermenter 2: Beer
Fermenter 3: Not Beer
Fermenter 4: Beer

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