Recipe Type: Partial Mash
Yeast: WY1214
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.010
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

I'm sat here with the temperature well up and I just cracked open the first bottle of this, and it's a very tasty, very refreshing beer. Good enough to share, but this is the first recipe I've thought worth sharing, so please be gentle...

The crystal hops make for an interesting nose and mix well with the spices to give a combination floral/fruity edge. The rye (added after trying Sterling Gold) makes for a touch more spice - maybe a touch excessive for some, but try it cold on a hot day and I'll guarantee you'll be glad you brewed it.

If I've missed any important details, please let me know.

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50
Anticipated OG: 1.063 Plato: 15.36
Anticipated SRM: 4.5
Anticipated IBU: 21.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
23.8 2.50 lbs. Pale Malt(2-row) America 1.036 2
9.5 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
38.1 4.00 lbs. Generic Pilsen LME 1.034 2
4.8 0.50 lbs. Rye Malt America 1.030 4
4.8 0.50 lbs. Crystal 20L America 1.035 20
19.0 2.00 lbs. Invert sugar syrup Generic 1.046 1

(Note - I used home-made invert syrup made from lemon juice and regular sugar)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Crystal Whole 4.25 17.9 90 min.
0.50 oz. Crystal Whole 4.25 2.2 15 min.
0.50 oz. Crystal Whole 4.25 1.4 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Campden Tablet Other 0 Days(boil)
0.50 Tsp Gypsum Other 0 Days(boil)
0.50 Oz Sweet Orange Peel Spice 10 Min.(boil)
0.25 Tsp Black Peppercorn Spice 10 Min.(boil)
1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)


Yeast
-----

WYeast 1214 Belgian Ale


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

Mash Type: Single Step

Grain Lbs: 4.50
Water Qts: 5.63 - Before Additional Infusions
Water Gal: 1.41 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 1.77 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Gypsum in mash to fix pH.

Campden tab for fixing chloramines - 1/4 with mash, 1/4 in
pri. (Not needed if you don't have chloramines in your water).