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Grain bill:
- 24 pounds domestic 2 row
- 2 pounds munich
- 2 pounds crystal 60L

Hop bill:
- 2.75 oz Amarillo, 8.9% alpha acids, 60 minutes
- 4 oz Cascade, 7.6% alpha acids, 30 minutes
- 2 oz Cascade, 5 minutes

Yeast: Wyeast 1332, 1968 (one per each 5 gallons)

Primary: 2 weeks
Secondary: 1 week

Notes: Mashed in using 30 quarts, strike temperature 154 for full body, 60 minute mash, sparged 14 gallons at 170 for 70 minutes, collected 16 gallons of runoff, boiling for 60 minutes and ended up with 11.5 gallons. OG = 1.042. FG = 1.005, ABV = 4.5% for Wyeast 1332; FG = 1.002, ABV = 4.9% for Wyeast 1968.

The only real mistake we made here was the crystal was not dark enough. Instead of 60L, we should have used 80L or 135L. I was working at a brewery and saw a red ale made, and the brewer used crystal 135L. Still, it came out very nice, a little malty, some crystal 60L notes, and hoppy!


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Ingredients
Run time: 2:53
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Sparge water
Run time: 1:17
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Mashing tun and brew kettles
Run time: 2:33
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Setting up the mashing tun
Run time: 1:20
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Cleaners & sanitizers
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Water quality, brewing salts
Run time: 2:03
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Heating strike water
Run time: 1:30
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Checking strike water temperature
Run time: 1:43
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Pre-heating mash tun
Run time: 1:35
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Mashing in (dough in)
Run time: 1:54
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Setting mash temperature
Run time: 1:46
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End of mashing, iodone testing
Run time: 1:56
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Sparge water and temperature
Run time: 3:50
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Start of sparge (runoff)
Run time: 2:30
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Sparge techniques and speed
Run time: 0:49
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Vorlauf (recirculate first half gallon)
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Full sparging method
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End of sparging
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Checking sparge water gravity
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Transferring runoff to brew kettles
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Pre-boil notes
Run time: 2:28
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Hotbreak (start of boil), finings, bittering hops
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Flavoring hops
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Aroma hops
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End of boil, cool down, additional notes
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