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Old 11-08-2007, 09:14 PM   #1
TUCK
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Default Paloney Ale (ESB)

Recipe Type: All Grain
Yeast: ^
Yeast Starter: ^
Additional Yeast or Yeast Starter: ^
Batch Size (Gallons): ^
Original Gravity: ^
Final Gravity: ^
IBU: ^
Boiling Time (Minutes): ^
Color: ^
Primary Fermentation (# of Days & Temp): ^
Additional Fermentation: ^
Secondary Fermentation (# of Days & Temp): ^

Paloney Ale (ALL GRAIN)
8-C Extra Special/Strong Bitter (English Pale Ale)



Size: 5.24 gal
Efficiency: 72%
Attenuation: 75.9%
Calories: 168.04 per 12 fl oz

Original Gravity: 1.051 (1.048 - 1.060)
|===========#====================|
Terminal Gravity: 1.012 (1.010 - 1.016)
|=============#==================|
Color: 11.6 (6.00 - 18.00)
|===============#================|
Alcohol: 5.03% (4.60% - 6.20%)
|============#===================|
Bitterness: 66.31 (30.00 - 50.00)
|================================|

Ingredients:
4 lbs 2-Row Brewers Malt
3 lbs Maris Otter Pale Ale Malt
.5 lbs Cara-Pils® Malt
0.5 lbs Crystal Malt 40°L
0.5 lbs Munich Malt
1.0 lbs Honey Malt
1.0 lbs Honey
0.75 oz Warrior (16.00%) - added during boil, boiled 60 min
1 oz Cascade (5.50%) - added during boil, boiled 30 min
1 oz Nugget (13.00%) - added during boil, boiled 5 min
2 tsp Corriander - added during boil, boiled 5 min
0.5 tsp sage - added during boil, boiled 5 min
1 ea White Labs WLP001 California Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:
Late-Extract Method Used

Results generated by BeerTools Pro 1.0.29
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Last edited by TUCK; 11-09-2007 at 06:13 PM.
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