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Old Man Minogue IPA
By jmmino08

Crisp. Smooth. Good for early fall.
5 GALLON (mash 60min. +- at 150-160 degrees) 3 lb. 2 row pale malt 3.3 lb. Dark malt syrup 1 lb. Munich 10L 1 lb. light dry malt extract 1 lb. gold dry malt extract 1 oz. cascade (1/2 for 60 min, 45, 30) oz. Saaz (45 min) 1oz. U.K. Kent Golding (1/2 for 30 and less)(finishing) oz. Perle (30 min) 2 oz. Almond extract 1 tbs. Irish Moss English Ale White Labs Yeast
1. mash 60min. +- at 150-160 degrees 2. Add 1/2 cascade at start of boil, 1/4 45 minutes, and 1/4 30 minute 3. 1/4 perle 30 minutes 4. 1 oz almond extract 30 minutes and 15 minutes left to boil 5. 1/4 UK Kent Golding 30 minutes, 1/4 15 minutes (finishing) 6. Secondary fermentation with cherry oak chips soaked in whiskey and maple syrup

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