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Old 05-07-2008, 11:07 PM   #1
Arneba28
 
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Feb 2008
Amherst, Western New York
Posts: 2,193
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Recipe Type: Partial Mash   
Yeast: Wyeast 1214 Belgian Abbey   
Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.064   
Final Gravity: est. 1.012   
IBU: 23   
Boiling Time (Minutes): 60   
Color: 16 SRM   
Primary Fermentation (# of Days & Temp): 10   
Secondary Fermentation (# of Days & Temp): 7   

6# ExLt Muntons DME
1# Amber Candy Sugar
.5 Carafoam
.25 Dextrine malt
.25 Caravienna
.25 Caramunich
.125 Special B

1.75oz Fuggle [email protected] .[email protected]

1Tbsp Irish Moss (20)
7 drops antifoam (60)

Steeped grain for 45 @ 155 in 2 gallons H2O
Pitched yeast at 74degF.


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Old 04-27-2010, 02:48 PM   #2
stedtale
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Jan 2010
Pig's Eye, MN
Posts: 269

How did this turn out? I'm looking to brew something similar.
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Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale

 
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