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Old 01-01-2008, 03:04 PM   #1
cowgo
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Default Ramped House Ale

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 41.4
Boiling Time (Minutes): 60
Color: 14.43 SRM
Primary Fermentation (# of Days & Temp): 10

I've added some Biscuit Malt and upped the IBU's on my House Ale. I'm trying to get a little of that Fat Tire malt nose without getting too far away from my old standard House Ale.

8.00 lbs. American 2-row
1.00 lbs. American Caramel 60L
1.00 lbs. Belgian Biscuit
1.00 lbs. Belgian Cara-Pils

1.0 oz. Sterling (Whole, 7.50 %AA) boiled 60 min.
1.0 oz. Willamette (Whole, 5.00 %AA) boiled 30 min.
.50 oz. Willamette (Whole, 5.00 %AA) boiled 1 min

Single Step Infusion mash at 154 for 60 minutes then batch sparged.

Past House Ales have usually reached final gravity 7 to 10 days in the 6.5 gallon conical. I anticipate 10 days for this. Fermentation temperature averages 65 degrees.
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Last edited by cowgo; 01-04-2008 at 03:55 AM.
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Old 01-06-2008, 11:16 AM   #2
brett
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Sounds interesting. What's your opinion of the Sterling hops?
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Old 01-13-2008, 09:44 PM   #3
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It's a mellow bitter. I tried them, along with Liberty hops on another similar recipe and combined with the Liberty for dry hopping ( .5 oz each), made a very very tasty aromatic beer.

You know it's a good brew when you take a big sniff of the beer before every drink and go...uummmmmm....aahhhhhhh....gulp.
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Primary: EKG Ale
Secondary:
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Kegged/bottled: Cowbrau Heifer Weizen, Kolsch, House Ale
Commercial Brews in Fridge: Nothing! Finally got the pipeline filled.
Past HB Favorites: Dead Dog Barley Wine (She was a good dog)
Up Next: Faux Urquell Blond Ale and Irish Red


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