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Old 12-23-2007, 03:20 AM   #1
jezter6
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Recipes 
 
Nov 2006
DARLINGTON, MARYLAND
Posts: 4,289
Liked 14 Times on 14 Posts


Recipe Type: All Grain   
Yeast: WLP028 - Edinburgh Ale   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.040   
Final Gravity: 1.008   
IBU: 12.1   
Boiling Time (Minutes): 60   
Color: 15   
Primary Fermentation (# of Days & Temp): 7 @ Room   
Secondary Fermentation (# of Days & Temp): 7-10 @ Room   

Ingredients

Amount Item
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.9 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 12.9 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 3.2 %
0.25 oz Goldings, East Kent [5.00%] (60 min) Hops 4.9 IBU
0.25 oz Goldings, East Kent [5.00%] (30 min) Hops 3.7 IBU
0.50 oz Goldings, East Kent [5.00%] (10 min) Hops 3.5 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale


Est Original Gravity: 1.035 SG (70% Planned Eff)
Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.008 SG
Bitterness: 12.1 IBU Calories: 152 cal/pint
Est Color: 15.3 SRM

Mash Profile
Mash In Add 9.69 qt of water at 161.4 F 150.0 F 75 min
Sparge with 6.12 gal of water at 160.0 F
Simple single infusion mash for use with most modern well modified grains

Notes: This thing tasted like CRAP the first 2 weeks in the kegger. After a month of being cold this tasted like gold in a glass. Age this once nice and long. I almost gave up and poured it because I just couldn't stand a whole glass and needed the room, but I let it sit and it just kept getting better and better.
File Type: bsm scotty.bsm (11.2 KB, 148 views)
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