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Old 12-29-2008, 07:05 PM   #1
NVMuskie
Recipes 
 
Dec 2008
Reno, NV
Posts: 8

Recipe Type: Partial Mash   
Yeast: Wyeast 1318   
Yeast Starter: Yes   
Batch Size (Gallons): 5   
Original Gravity: 1.047   
Final Gravity: 1.014   
IBU: 38   
Boiling Time (Minutes): 60   
Color: Copper   
Primary Fermentation (# of Days & Temp): 2 Weeks at 65   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: A British-style ESB with a well rounded and balanced flavor profile. (IMHO)   

FERMENTABLES
~~~~~

% LB OZ Malt or Fermentable PPG L
-----------------------------------------------------------------
40% 3 0 Extra Light Malt Extract Syrup 36 3
33% 2 8 American Two-row Pale 37 1
7% 0 8 Crystal 20L 34 20
7% 0 8 Crystal 40L 34 40
7% 0 8 Lyle's Golden Syrup 40 0
5% 0 6 Victory Malt 33 28
2% 0 2 German Caramel Wheat 32 45


HOPS
~~~~~

Time Oz Variety Form AAU
------------------------------------------------------
60 1.0 Goldings pellet 4.3
60 1.0 Fuggles pellet 4.1
40 0.25 Goldings pellet 4.1
40 0.25 Fuggles pellet 4.3
20 0.5 Goldings pellet 4.1
20 0.5 Fuggles pellet 4.3
10 0.25 Goldings pellet 4.1
10 0.25 Fuggles pellet 4.3

MASH
~~~~~

I mashed this using 1qt/lb of grain in a 2-gal Coleman cooler. I aim for a grain bed temp of 151. I do two rounds of sparging each with a gallon of water, and I try to keep the grain bed temp as close to 170 as I can.



 
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