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Old 05-07-2008, 11:24 PM   #1
Arneba28's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

Recipe Type: Partial Mash   
Yeast: Wyeast 1728   
Yeast Starter: oh Yeah   
Batch Size (Gallons): 5.5   
Original Gravity: 1.086   
Final Gravity: 1.018   
IBU: 27.4   
Boiling Time (Minutes): 70   
Color: 14.3   
Primary Fermentation (# of Days & Temp): 15   
Secondary Fermentation (# of Days & Temp): 7   

58 Inch Kilt. Brewed this for a friend. He thinks he is Irish/ Scottish but he is really polish. He was going to a Scottish Wedding and had to order a 50" kilt. hes a big boy!

6lbs Light Muntons DME(25min)
3lbs Amber Muntons DME(25min)
1lbs Oak Chips(american)(20min)
1lbs Corn Sugar
1lbs Crystal 60L
.75lbs Flaked Barley
.5lbs Peated Smoked Malt (little to much I think)
.5lbs Carafoam

1.5oz Willamette(60min) whole(5.4aau)
.5oz Willamette (20) whole (5.4aau)
.5oz Willamette (3) pellet

2Tbsp Irish Moss(15)

minimashed grain and flaked barley at 154degF at 4.5qts water for 60min.
sparged with 5.5gal @168. Added DME with 25min left in boil
My Kegerator Project

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