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Old 11-11-2008, 03:16 PM   #1
MikeRLynch
 
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Recipes 
 
Nov 2006
Connecticut
Posts: 888
Liked 11 Times on 10 Posts


Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.015   
IBU: 51   
Boiling Time (Minutes): 60   
Color: 18 SRM   
Primary Fermentation (# of Days & Temp): 21 @ 67   
Tasting Notes: A good medium body with caramel notes compliments the American hops   

Grains:
10 lb. British pale
1 lb. American Munich
.5 lb. American victory
.5 lb. American crystal 40L
.25 lb. American crystal 120L
.25 lb. American chocolate

Hops:
1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Amarillo (8.5% AA, 15 min.)
1 oz. Centennial (aroma)
1 oz. Amarillo (aroma)

Mash:
- Dough in at 165, mash at 152 for 1 hour with 3 gal
- Sparge with 2 gal at 170
- Sparge again with 2 gal at 170

Rehydrate Nottingham yeast per package


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Stafford Springs, CT

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