Recipe Type: All Grain
Yeast: Wyeast American Ale 1056
Yeast Starter: 2 Quarts
Batch Size (Gallons): 30.5
Original Gravity: 1.090
Final Gravity: 1.010
IBU: 30
Boiling Time (Minutes): 60
Color: Brown
Primary Fermentation (# of Days & Temp): 21 Days at 68 F
Tasting Notes: Smooth and Creamy, mildly malty, very drinkable. Good head that clings to glass.

My House Beer!
Batch Size 3 Gallon, Starter is 2 quarts
Yeast is WYEAST American Ale Propagator 1056
Name/Maltier/ LBS Extract % Moisture BG Expected Percentage
Pale Malt (Briess) 4.5 78.50% 4.00% 36.61 71%
Victory Malt (Briess) 1 73.00% 2.50% 33.5800 16%
Caramel 40L (Briess) 0.5 72.00% 5.50% 33.1200 8%
Chocolate Malt (Briess) 1 (OZ) 72.00% 6.00% 33.1200 1%
2 cups Oatmeal (quick oats toasted in oven at 350 for 30 minutes then set in paper bag for 24 hours).

HOPS:
Northern Brewer .25 OZ (AA 8.0) for 60 minutes (IBU 12.5)
Northern Brewer .5 OZ (AA 8.0) for 30 minutes (IBU 15)
Cascade .25 OZ (AA 6.1) for 15 minutes (IBU 3)
1 Tsp of Irish Moss at 15 minutes.
MASH is a single infusion with a double decoction no mash out, mash and sparge volumes are equal:
Infusion is 8 quarts at 140 F to achieve 122 for 30 minutes
1st Decoction is 3 quarts heated to 150 F and rested for 20 minutes then brought to 212 F for 10 minutes and returned to mash tun to achieve a temp of 150 F for 20 minutes.
2nd Decoction is 3 quarts brought to 150 F and rested for 10 minutes then heated to a boil 212 F for 10 minutes and returned to mash to achieve a temp of 158 F and rested for 30 minutes.
Sparge is 8 quarts at 168 F for 20 minutes.
Total WORT is 4 Gallons, expected boil gravity 1.059 (achieved 1.078)
Boil time is 60 minutes expected original gravity 1.69 (achieved 1.090)
Fermented for 21 days final gravity 1.010
Cold Crashed and Bottled with 1/2 cup packed brown sugar boiled in 2 cups of water.
26 bottles from the 3 gallons which is my normal.