Source: Mark Bauer
Recipe added: 04/14/04
Recipe type: All Grain
Batch Size: 5.5 gal
Starting Gravity: 1.040
Finishing Gravity: 1.008
Time in Boil: 60 min
Primary Fermentation: 5 days in glass @ 66F
Secondary Fermentation: 1 weel in glass @ 66F
- 7 lbs pale two-row
- 8 oz. dextrin
- 4 oz. Belgian Aromatic
- 4 oz. 40L Carm
- 4 oz. 80L Carm
- 1.5 oz East Kent Goldings 60 min
- 0.25 oz EKG 10 min
- 0.25 oz EKG shutdown
Mash 4lbs/gallon at 152F for 1 hour. Check for conversion.
Boil for 60 min with EKG. Cool and pitch Wyeast 1335 British Ale II starter.
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