Recipe Type: Partial Mash
Yeast: US-05
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.016
IBU: 32.9
Boiling Time (Minutes): 60
Color: 13.7
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: good

This turned out great so here is what I did for a Censored clone, I could not find a PM online so I improvised from the AG clones.

6 gallon boil BIAB

Amt Name Type # %/IBU
1 lbs Munich Malt (9.0 SRM) Grain 3 9.9 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.9 %
1.1 oz Black Barley (Stout) (500.0 SRM) Grain 4 0.7 %


Name Description Step Temperat Step Time
Saccharification Add 24.61 qt of water and heat to 156.0 F o 156.0 F 60 min
Mash Out Add 0.00 qt of water and heat to 168.0 F ov 168.0 F 10 min


---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.061 SG Est OG: 1.062 SG
Amt Name Type # %/IBU
7 lbs Briess liquid light Malt Extract (4.0 SRM) Extract 5 69.5 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 6 9.9 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 7 15.9 IBUs
0.18 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 7.3 IBUs
0.50 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 6.1 IBUs
0.25 oz Cascade [6.20 %] - Boil 30.0 min Hop 10 3.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
0.32 oz Centennial [10.00 %] - Boil 1.0 min Hop 12 0.4 IBUs
0.32 oz Mt. Hood [5.20 %] - Boil 1.0 min Hop 13 0.2 IBUs

US-05 sprinkled onto 70F wort.

After 7 days 0.68oz Mt. Hood in primary for one week.