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Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold
until iodine test indicates complete conversion. Transfer to lauter tun
and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add
finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch
yeast. Very smooth, silky mouth feel. Great flavor, nice sweetness with
mild roasted malt flavors. Somewhat thin for style. Will use ale malt next
time. Could also use more dextrin and pale malt and possibly mash at
higher temperature. Overall, a very nice beer! Original Gravity: 1.040
Final Gravity: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks
Recipe By : Glenn Colon-Bonet
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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