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Old 06-23-2008, 01:07 PM   #1
Jan 2007
County Antrim
Posts: 11

Recipe Type: All Grain   
Yeast: Wyeast Irish Ale   
Yeast Starter: 1L   
Batch Size (Gallons): 5   
Original Gravity: 1048   
Final Gravity: 1010   
IBU: 25   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 18C   

Brew Length: 19L
Target OG: 1048
Target FG: 1010

Grain Bill

Marris Otter: 3.1Kgs
Crystal Malt: 386g
Chocolate Malt: 92g
Black Malt: 32g
Wheat Malt: 85g

Mash at 67C for 90 mins

Bittering Hops (90 mins):
Challenger (7.1%): 12g
Northdown (7.9%): 12g
25 IBUs (90 min boil)

Aroma Hops:
Cascade: 25g at end of boil

Irish Moss: 10g at 10mins before end of boil.

Wyeast Irish Ale (1084)

Ferment at 18C

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