http://www.homebrewtalk.com/showthread.php?t=496952&page=11
Water profile: Add gypsum to kettle hit the following profile.
Ca - 26.6ppm
Mg - 18ppm
Na- 25ppm
SO4 - 210.2ppm
Cl - 50ppm
Fermentables
62% - Maris Otter Pale - UK
7.6
38
3
Mash
16% - Vienna - US
2
36
4
Mash
5% - Carapils - Dextrine Malt - US
0.625
33
1
Mash
3% - CaraMunich I - DE
0.3125
34
39
Mash
7% - Flaked Oats - US
0.8125
37
1
Mash
7% - Sugar - 10 min
0.8125
46
0
Late
Hops
Columbus
0.6
Pellet
Boil
60 min(s)
15
28.4
Citra
0.8
Pellet
Boil
20 min(s)
12
18.3
Citra
2.4
Pellet
Boil
5 min(s)
12
18.1
Citra
4.8
Pellet
FlameOut
0 min(s)
12
0.0
Yeast
The Yeast Bay - Vermont Ale
77%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Whirlpool/Hopstand @ 180F for 30 mins
2.Cooled wort to 66F after boil and pitched decanted starter.
3.Maintain 66- 68 for 3 days then let free rise till fermentation complete
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