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Old 02-28-2008, 03:11 PM   #1
Professor Frink
 
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Sep 2006
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Recipe Type: All Grain   
Yeast: Wyeast 1968 (London ESB)   
Yeast Starter: 1 liter   
Batch Size (Gallons): 5   
Original Gravity: 1.050   
Final Gravity: 1.015   
IBU: 43 IBU   
Boiling Time (Minutes): 60   
Color: 9.2 SRM   
Primary Fermentation (# of Days & Temp): 7 @ 68 deg.   
Secondary Fermentation (# of Days & Temp): 14 @ 68 deg.   

I've made this beer twice, and both times it turned out great. It's not quite to style with 3 lbs. of Munich Malt, but it gives it a good malty backbone.

Malt Bill:
6 lb. Marris Otter
3 lb. Munich Malt
1 lb. 2-row
0.5 lb. Crystal 40L
0.5 lb. Aromatic Malt

Hops:
UK Challenger 8.0% AA 60 min.
East Kent Goldings 4.75% AA 45 min.
UK Challenger 8.0% AA 30 min.
East Kent Goldings 4.75% AA 15 min.
East Kent Goldings 4.75% AA 5 min.

Mash at 154 degrees F for 60 minutes
60 minute boil

Ferment at 68 degrees F for 7 days
Secondary optional (I usually skip it for this beer)


File Type: rec ESB.rec (30.2 KB, 126 views)
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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

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Old 05-31-2008, 02:46 AM   #2
scinerd3000
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Mar 2008
Milton, De
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any reason you skip the secondary?
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Old 05-31-2008, 02:54 AM   #3
Professor Frink
 
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I've found this beer clears pretty quickly, and so far everytime I've brewed it, it's gone straight to the keg where the yeast will crash out. When kegging, I leave it primary for about two weeks. If I were bottling it, I'd probably put it in secondary. It also turns around pretty quickly, it's quite good when it's young.
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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com

 
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