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Old 04-20-2009, 08:55 PM   #1
histo320
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Default Extract - Kenilworth Ale

Recipe Type: Extract
Yeast: Liquid-WLP001
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 28.2
Boiling Time (Minutes): 60
Color: 14.2 SRM
Primary Fermentation (# of Days & Temp): 22 days at 72F
Additional Fermentation: non
Secondary Fermentation (# of Days & Temp): non
Tasting Notes: Malty yet enough hoppyness to satisfy, good balance, great Amber color

Specialty Grains:
.5 lb Munich Malt - 20 L
.3 lb Caramel/Crystal Malt - 40 L
.2 lb Special B Malt

Extract:
6 lb Briess Gold LME
1 lb Briess Amber DME

Hops:
.25 oz Chinook Pellets (12.4) 50 min
.25 oz Chinook Pellets (12.4) 30 min
.25 oz Chinook Pellets (12.4) 20 min
1.0 oz Chinook Pellets (12.4) 10 min

Yeast:
White Labs California Ale - WLP001

Misc:
Irish Moss at 10 minutes (after last hops addition)

Fermentation Notes:
Pitched yeast at 74F and had steady fermentation temps of 72F.

Bottling information:
Bottled at 72F with 4.5 oz of corn sugar, age for 3 weeks at 70F.

OG: 1.054
FG: 1.012
SRM: 14.2
IBU: 28.2
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Drinking - Highland Gaelic Ale Clone
Primary - Highrise IPA
Up Next - None More Black Vanilla Stout, Heady Topper Clone (if I can find a recipe)

Last edited by histo320; 04-20-2009 at 09:01 PM.
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