Lang - Munshi

Base beer for later flavor additions

Brewer:	DJL		Email:	drew.lequick@gmail.com
URL:	http://drew.lequick@gmail.com
Beer:	Lang - Munshi		Style:	American Brown
Type:	All grain		Size:	5 gallons
Color:	61 HCU (~25 SRM)		Bitterness:	51 IBU
OG:	1.062		FG:	1.012
Alcohol:	6.4% v/v (5.1% w/w)
Water:	bottled water
Grain:	10 lb. American 2-row 14 oz. British brown 14 oz. American crystal 60L 8 oz. American chocolate
Mash:	70% efficiency
	Mashed all grains with 3.5 gallons of water, target 155° for 60 minutes. Mashed-in at 165°F to have starting mash temperature of 156°F. Each 15 minutes temp was recorded at 157, 154, 154, and 153 at end of mash. No hot liquor additions were requried.
Boil:	60 minutes	SG 1.044	7 gallons
	At 15 minutes remaining add 1TSP Irish Moss and 1TSP yeast nutrient
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Nugget (12% AA, 30 min.)
Yeast:	Two slap-packs of Wyeast 1098, British Ale Yeast. No starter.
Log:	Brewed on 7SEP10. Fermented at 63-67°F (65+/-2°F). Visible primary fermentation completed in 72 hours.

Recipe posted 09/09/10.