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Home » Recipes » Last Post At Ieper #2
Last Post At Ieper #2
Kent Fletcher returns to the brew deck with a reworking of the Last Post at Ieper. Based on an English Old Ale recipe, this version has been infused with more Belgian ingredients to cross the cultures even more. To find out more about the story behind the name, check the first recipe. A few photos are available here.
Style:    Old Ale / Belgian Ale
Brewed by:    Kent Fletcher
Batch Size:    21 Gallons
Boil Time:    60 Minutes
Estimated OG    1.086
Actual OG    1.086
Est. IBU    41.7 IBUs
Efficency    71%
Est. Color    13.5 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Crisp 55.0 lbs 83.3%
Caramunich Malt Weyermann 3.0 lbs 4.5%
Flaked Corn Weyermann 3.0 lbs 4.5%
Candi Sugar 2.0 lbs 3.0%
Special B Malt 1.0 lbs 1.5%
Cara-Pils Malt 1.0 lbs 1.5%
Golden Syrup Lyle's 0.63 lbs 1.0%
Name Form Alpha Amount Time
Wye Target Pellet 10.6% 3.7 oz 60
E.K.G. Pellet 5.5% 4.0 oz 15
Fuggle Pellet 5.1% 2.0 oz 3
Progress Pellet 8.0% 2.0 oz 3
Man. Code Name Type Amount (Starter)
White Labs WLP565 Belgian Saison I Ale Slurry form 5G
Wyeast 1275 Thames Valley Ale Slurry form 5G
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash In 151°F 60 minutes Infusion 21G
Mashout 169°F 10 HERMS
Sparge 169°F


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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