Recipe Type: All Grain
Yeast: S-04
Yeast Starter: if liquid
Additional Yeast or Yeast Starter: Ringwood; Windsor
Batch Size (Gallons): 5.5
Original Gravity: 1.040
Final Gravity: 1.010
IBU: 34
Boiling Time (Minutes): 60
Color: 8
Primary Fermentation (# of Days & Temp): until it's finished
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): until i's bright
Tasting Notes: Relatively light body, nice smack of hops in the finish.

Pride of Raubsville

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.50
Anticipated OG: 1.040 Plato: 10.03
Anticipated SRM: 7.7
Anticipated IBU: 33.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.034 SG 8.57 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
10.0 0.75 lbs. Crystal 55L Great Britian 1.034 55
10.0 0.75 lbs. Demerara Sugar Generic 1.041 1

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Target Pellet 10.00 33.6 60 min.
1.0 oz. Goldings - E.K. Whole 4.75 0.0 0 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale; Wyeast Ringwood; Windsor - all have been used successfully. From a flavor standpoint, I prefer S-04.


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 6.75
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.19 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 175 Time: 10


Total Mash Volume Gal: 2.54 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Further Notes:

This was designed years ago from Designing Great Beers and looking at other recipes. It's a pretty basic English draught ale.

Avoid overcarbonating. No more than 2 volumes in bottle, and 1.8 if draught. Too much carbonic acid gas will mask the hops flavor and negatively impact bitterness.

To calculate for extract/steep or partial mash, simply replace Pale Malt with Pale extract by the following formula:

1 lb Pale Malt = 0.75 lbs LME = 0.6 lbs DME

Enjoy!