Recipe Type: Partial Mash
Yeast: WLP023
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 31
Boiling Time (Minutes): 45
Color: 8
Primary Fermentation (# of Days & Temp): 10 @ 67F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 14 @ 67F
Tasting Notes: has mellowed into a very smooth pale ale - very drinkable

Batch Size: 5.00 gal
Boil Size: 2.37 gal
Estimated OG: 1.044 SG
Estimated Color: 7.9 SRM
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 45 Minutes

Mash
3 lbs Pale Malt, Maris Otter (3.0 SRM) 48.00 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 8.00 %

Extract
1 lbs 12.0 oz Extra Light Dry Extract (3.0 SRM) 28.00 %
1 lbs Amber Dry Extract (12.5 SRM) 16.00 %

Hops
1.00 oz Challenger [7.00 %] (45 min) 23.2 IBU
0.50 oz Williamette [5.80 %] (10 min) 2.1 IBU
0.50 oz Williamette [5.80 %] (1 min) 1.8 IBU

Misc
1.00 tsp Irish Moss (Boil 10.0 min)

Yeast
Burton Ale (White Labs #WLP023)

Mash Schedule
Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.50 lb
75 min @ 150.0 F

Notes
bottled with 4oz of fructose