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Ingredients:
6 lb (2.7 kg) Maris Otter
1.25 lb (0.57 kg) Munich
1 lb (0.45 kg) Crystal 40L
11 oz (0.31 kg) Biscuit
1 lb (0.45 kg) Pale Chocolate
3 oz (85 g) Chocolate malt
Imperial’s House (at least 2 packets or a starter)
0.4 oz (11 g) Warrior Hops
Batch size: 6 gallons (22.7 liter)
Original gravity: 1.047 SG (11.7°P)
Final gravity: 1.011-1.013 SG (2.8-3.3°P)
ABV: 4-5%
IBU: 19
Mash at 152°F for 45 minutes
Boil for 60 minutes
Pitch yeast at 64°F and let rise to 66°F.
When gravity drops to about 1.012, raise fermenter to 68°F until fermentation is complete.
Do a diacetyl test to ensure none is present before crashing.
Details on diacetyl: https://www.whitelabs.com/news-update-detail?id=54&type=NEWS
Dump the trub/yeast from the fermenter or transfer to a secondary fermenter.
Anton Paar EasyDens: Use coupon code RC10 to save 10% (06/30/2023) www.EasyDens.com
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Stainless steel sample cups: https://amzn.to/3FhwPUB
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