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Old 09-10-2008, 10:25 PM   #1
Mirilis
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Feb 2008
Greenville, Ohio
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Recipe Type: All Grain   
Yeast: American Ale II (Wyeast 1272)   
Yeast Starter: 2 Liter   
Batch Size (Gallons): 10   
Original Gravity: 1.058   
Final Gravity: 1.014   
IBU: 34.5   
Boiling Time (Minutes): 90   
Color: 24.9 SRM   
Primary Fermentation (# of Days & Temp): 12 Days at 68F   
Secondary Fermentation (# of Days & Temp): 14 Days at 65F   
Tasting Notes: Medium Bodied with slight Nutty taste and good chocolate character   

Ingredients

Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain 70.00 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.00 %
2.08 oz Cascade [6.90 %] (90 min) Hops 26.9 IBU
2.08 oz Cascade [6.90 %] (9 min) Hops 8.4 IBU
1.04 oz Tettnang [4.50 %] (2 min) Hops 0.7 IBU
2.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.00 %
1.00 lb Maple Syrup (35.0 SRM) Sugar 5.00 %
2 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
(US-05 substitute)



Beer Profile

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.63 %
Bitterness: 35.9 IBU
Est Color: 24.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body: 155.0 F, Total Grain Weight: 18.00 lb
Sparge Water: 10.53 gal Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.3 PH


Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0

 
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Old 09-11-2008, 01:47 PM   #2
Mirilis
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Feb 2008
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I recently brewed this one with MO instead of the American 2-Row and it gave it a much fuller bodied malty taste.

Fermentation temp is 63.. i just noticed my error.

 
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