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Old 02-23-2008, 12:54 PM   #1
Kai's Avatar
Mar 2007
Halifax, Canada
Posts: 641
Liked 8 Times on 3 Posts

Recipe Type: All Grain   
Yeast: 1968 ESB   
Yeast Starter: Please   
Batch Size (Gallons): 5.5   
Original Gravity: 1.050   
Final Gravity: 1.015   
IBU: 30   
Boiling Time (Minutes): 60   
Color: 14   
Primary Fermentation (# of Days & Temp): 21 @ 65˚   

10.5lb British Crisp Maris Otter
1lb British Crystal 60˚L
0.5lb Wheat Malt
0.1lb Roasted Barley

1.25oz East Kent Goldings, 5.5% AA, 60min (25.4 IBU)
0.5oz East Kent Goldings, 5.5% AA, 10min (5.0 IBU)

Single Temperature Infusion, 60 minutes, at 154˚.
Carbonated to 1.8 volumes.

This was our first kegged beer, and I think we had some issues with keg carbonation and sanitation, but it ended up delicious, solid malt backbone, well balanced. I think I might go for a slightly larger hop flavour in my next formulation.

Formulated for 60% efficiency and 5.5 Gal. People with really good systems should scale this way down.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bātard

The Green Wall Nanobrewery
tibi non nolis

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