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Old 07-31-2008, 11:44 AM   #1
vtchuck
 
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Feb 2007
People's Republic of Vermont
Posts: 297
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Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: no   
Batch Size (Gallons): 5.0   
Original Gravity: 1.076   
Final Gravity: 1.019   
IBU: 25.2   
Boiling Time (Minutes): 60   
Color: 19.4   
Primary Fermentation (# of Days & Temp): 10 days @ 65F   
Secondary Fermentation (# of Days & Temp): 7 days @ 35F   
Tasting Notes: A Long Trail Double Bag clone. Smooth with some alcohol warmth.   

Bag-It (A Long Trail Double Bag Clone)

12.5 lbs Pale Ale Malt
0.25 lbs American Chocolate Malt
1.0 lbs Wheat Malt
1.0 lbs 2-Row Caramel Malt 80L
14. g Northern Brewer (8.0%) - added during boil, boiled 60.0 min
18 g Willamette (5.0%) - added during boil, boiled 30.0 min
14. g Mt. Hood (5.0%) - added during boil, boiled 5.0 min
1.0 ea Danstar Nottingham


Mash at 154 F, batch sparge
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Old 07-09-2009, 05:40 PM   #2
xxHelderxx
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Jul 2006
Posts: 102

Has anyone else tried this recipe? I'm thinking of perhaps adding a touch (.5-1lb) of brown sugar maybe at 10 mins left in the boil. I'm just interested in giving this beer some more character and maybe bumping up the gravity a touch. Any thoughts on that?

 
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Old 09-10-2009, 09:24 PM   #3
vtchuck
 
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Feb 2007
People's Republic of Vermont
Posts: 297
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web-site, as they published a double bag clone recipe after I posted this.

I've tried both, and like my version better, but YMMV
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Next: ?

 
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Old 11-15-2011, 01:19 AM   #4
ChoochNW
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Feb 2011
Portland, Oregon
Posts: 61
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What Brewhouse eff. is that recipe set for?
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