Recipe Type: All Grain
Yeast: Pasteur Champagne
Batch Size (Gallons): 5.0 gallons
Original Gravity: 1.110
Final Gravity: 1.027
IBU: 40.2
Boiling Time (Minutes): n/a
Color: 29° SRM / 56° EBC (Dark Brown to Black)
Primary Fermentation (# of Days & Temp): 8
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Good.

The Pasteur's Plant Peel
The Pasteur's Plant Peel: peppercorn - peppermint - dandelions - Orange peel - tangerine peel - Pasteur champagne yeast. 33% of Lager Malt info ------------------------------ 23% of American Crystal 15L


Brewer: Andreia Kaufil
Beer Style: No Style Assigned

Recipe Type: All Grain


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malt & fermentables
% LB OZ Malt or Fermentable ppg °L
33% 7 0 Lager Malt info 38 2
23% 5 0 American Crystal 15L info 34 15
14% 3 0 American Dextrin (Cara-Pils) info 33 1
9% 2 0 American Black Roast info 26 127
7% 1 8 American Two-row Pale info 37 1
5% 1 0 American Two-row Toasted info 31 20
5% 1 0 Barley, Flaked (Thomas Fawcett) info 35 2
5% 1 0 Gambrinus Organic Pale Ale Malt info 37 2
21 8
Batch size: 5.0 gallons


Original Gravity
1.110
(1.098 to 1.115)
Final Gravity
1.027
(1.024 to 1.030)
Color
29° SRM / 56° EBC
(Dark Brown to Black)
Mash Efficiency
75%

hops
use time oz variety form aa
boil 60 mins 1.25 Aquila info pellet 6.5
boil 50 mins 1.0 Herald info pellet 12.0
boil 35 mins 0.75 Santiam info pellet 6.0
boil 15 mins 1.75 Simcoe info pellet 13.0
Boil: 3.0 avg gallons for 60 minutes


Bitterness
40.2 IBU / 20 HBU
ƒ: Tinseth
BU:GU
0.37

yeast: Pasteur Champagne



Alcohol: 11.1% ABV / 9% ABW
Calories: 362 per 12 oz.

miscellaneous
use time amount ingredient
boil 60 min 6 pounds Dandelion Plant (Whole, Root and all)
boil 20 min 6 ounces Tangerine Peel
boil 15 min 1 ounces Irish Moss info
boil 10 min 1 ounces Lemon Verbena
boil 15 min 1 tbsp Orange Peel, Bitter
boil 1 min 1 tbsp McCormick Peppercorn Meadley
secondary 0 min 5 ounces Peppermint, Dried info
secondary 0 min 1 tsp Ginger Powder

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Acid Rest at 95 °F for 60 mins decoction
Protein Rest at 133 °F for 20 mins decoction
Conversion / Saccharification Rest at 154 °F for 60 mins decoction
Mash-out at 167 °F for 15 mins decoction


any comments, suggestions, feedback, concerns, questions, etc are highly acceptable. What do you you all think of my recipe?