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Home » Recipes » 2003 December - Last Post at Ieper
2003 December - Last Post at Ieper
Style:    12.3 - Old Ale
Brewed by:    Kent Fletcher, Jim Kopitzke, Cullen Davis, Drew Beechum
Brewed at:    The Shop
Batch Size:    10.5 Gallons
Boil Time:    60 Minutes
Est. OG    1.087
Actual OG    1.087
Est. IBU    48.9 IBUs
Est. Color    11.6 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt (Marris Otter) Crisp 27.0 lbs 84.0%
Cara-Pils 1.5 lbs 4.7%
Flaked Maize 1.5 lbs 4.7%
CaraMunich Malt 1.63 lbs 5.1%
Golden Syrup Lyle's 8 oz 1.6
Hops
Name Form Alpha Amount Time
Target Pellet 10.6% 1.85 oz 60
East Kent Goldings Pellet 5.5% 2.0 15
Fuggle Pellet 5.1% 1.0 3
Progress Pellet 8.0% 1.0 3
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 1098 British Ale Ale 1.0G
White Labs 565 Saison Ale Slurry from a 5G batch
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 151 F 60 minutes Infusion 8G.
Extras
2 Whirlfloc Tablets (20 minutes)

Notes
Kent decided to lead us in a brew of an English Old Ale and Winter warmer in the cold month of December.

As a bit of an experiment, this batch was pitch blended with both a British ale strain and a Belgian Saison strain.

My name for the brew is the Last Post at Ieper, which is an amazing ritual performed nightly in Belgium. Read up on it here (For those of you not familiar with the Last Post. It's the British and Commonwealth equivalent to our Taps.) And yes, I know that Ieper is Flanders and not Wallonia, but I only had a Wallonian yeast!
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