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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%
Hops
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
Yeast
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
Extras
Notes

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