Brew #04 Friar Trollby #1

Friar Trollby #1

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Brewer: Toby Carlson

Style: Old Ale

Batch: 2.40 galExtract

Characteristics

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Recipe Gravity: 1.062 OG

Recipe Bitterness: 40 IBU

Recipe Color: 12° SRM

Estimated FG: 1.016

Alcohol by Volume: 6.0%

Alcohol by Weight: 4.7%

Ingredients

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Briess DME - Sparkling Amber 1.00 lb, Extract, Extract

MrB. Booster 0.38 lb, Sugar, Other

MrB. High Country Canadian Draft1.21 lb, Extract, Extract

MrB. Octoberfest Vienna Lager 1.21 lb, Extract, Extract

MrB. High Country Canadian Draft1.00 oz, Pellet, 5 minutes

MrB. Octoberfest Vienna Lager 1.00 oz, Pellet, 5 minutes

Sterling 0.50 oz, Pellet, 18 minutes

Wyeast 1028 - London Ale™ 1.00 unit, Yeast, Temperature Range: 60°-72° F (ABV 10%) Med-Low Floculation

Notes

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Recipe Notes:

Fill Fermentor with 4 quarts refrigerated filter water (35-40* F)

Boil 2 quarts of filtered tap water, Booster and DME. Boil until Hot break then lower temp, add hops and boil for 18 min, remove from heat and add HME's.

Pour WORT into fermentor, top off Mr. Beer keg to the bottom of the "Q" on the 8.5 side.

Temp should be 66-70*, aerate well and take OG sample then pitch yeast.

Batch Notes:

Sanitize all equipment including hop-sack and liquid yeast package.

Ferment beer 21 days at 64 - 66* F

OG = 1.062 @ 75* F

March 26, 2011 - Bottled Friar

FG = 1.020 @66* F

ABV = 5.5%

FIrst Pour 5/06/2011

Very simular to a Stout, taste good!

Will be even better with age.

Dark but not black with light carb and nice lacing