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O.G. 1.090 |
Volume to Fermenter 5.5 gal |
IBU 25 |
Mash efficiency ~70% |
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All-Grain |
Extract + Specialty Grain |
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15 lb Pilsner Malt or |
9.75 lb Pilsner Malt Extract |
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½ lb Belgian Special B Malt |
½ lb Belgian Special B Malt |
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3 lb Dark Candi Syrup (D1 or D2), or homemade dark caramelized sugar |
3 lb Dark Candi Syrup (D1 or D2), or homemade dark caramelized sugar |
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11 AAU of Noble hops for bittering (90 min boil) |
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Yeast: Whitelabs 530 (make 6.5 liter starter or 2 vials in a 2.5 liter starter) |
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For all grain mash at 149ºF |
For malt extract add 3 lbs at start of boil, and the rest along with the sugar with 15 minutes left in the boil. |
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Primary Ferment at 65 – 80ºF till done (may take a month so be patient), cold condition for 2wks to a month at as close to freezing as you can go (any cool temp is good) |
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