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Old 09-14-2008, 06:59 PM   #1
Sheaffdogg
Recipes 
 
Mar 2008
Philly
Posts: 5

Recipe Type: Partial Mash   
Yeast: English Ale WLP002   
Yeast Starter: Nope   
Batch Size (Gallons): 5.5   
Original Gravity: 1.053   
Final Gravity: 1.014   
IBU: 27.6   
Boiling Time (Minutes): 60   
Color: 7.7   
Primary Fermentation (# of Days & Temp): [email protected]   
Secondary Fermentation (# of Days & Temp): [email protected]   
Tasting Notes: Light and Citrusy, bit of spiciness from the coriander   

Ingredients

Amount -------Item -------------------------------------- % or IBU
4.00 lb---Pale Liquid Extract [Boil for 15 min] -----------------37.21 %
4.00 lb---Lager Malt (2.0 SRM)-------------------------------37.21 %
2.25 lb---Munich II (Weyermann) (8.5 SRM)-------------------20.93 %
0.50 lb---Cara-Pils/Dextrine (2.0 SRM)-------------------------4.65 %

0.53 oz Centennial whole[9.70 %] (60 min)(First Wort Hop)-----17.1 IBU
0.25 oz Amarillo whole[8.50 %] (20 min)-----------------------3.9 IBU
0.25 oz Cascade pellets [6.30 %] (10 min)---------------------1.9 IBU
0.25 oz Cascade pellets [6.30 %] (5 min)----------------------1.1 IBU
1.00 oz Glacier pellets [6.30 %] (Dry Hop 4 days)

0.28 tsp ---Irish Moss (Boil 10.0 min)
0.75 oz ----Coriander Seed (Boil 10.0 min)

1 Pkgs English Ale (White Labs #WLP002)

Step Time -Name -----Description ----------------------Step Temp
60 min ---- Step ----- Added 2.09 gal of water at 169.5 F --- 154.0 F
10 min ---- Mash Out - Added 2.35 gal of water at 183.5 F --- 168.1 F

Sparge with 3.86 gal @ 168 F

This came out fantastic! My best beer to date even though I took a step back to partial mashing. The beer had a nice malt backbone with a citrusy and spicy finish. I brought it to a week down the shore where it was on tap and enjoyed by many. I got a lot of great compliments on this one. I may want to tweak the late addition and dry hopping a bit to get some more of that lovely hop flavor and aroma.



Reason: Added Sparge temp

 
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