How did this recipe turn out?
Still haven't heard back but this one seems close as my memory recalls. Should hit the tap pretty quick. It's slightly lower in ABV at 6.58%, but thats a bonus for me!
I brewed it 4-6-13
Dry hopped 4-20-13
Kegged 4-28-13
Tapped 5-2-13
Size: 10.0*gal
Efficiency: 72.0%
Attenuation: 87.0%
Calories: 188.34*kcal per 12.0*fl oz
Original Gravity: 1.058 (1.056 - 1.075)
Terminal Gravity: 1.007 (1.010 - 1.018)
Color: 12.01 (6.0 - 15.0)
Alcohol: 6.58% (5.5% - 7.5%)
Bitterness: 85.9 (40.0 - 70.0)
Ingredients:
20*lb (88.4%) Pale Ale Malt - added during mash
1*lb (4.4%) Munich Malt - added during mash
.63*lb (2.8%) Caramel Malt 60L - added during mash
1*lb (4.4%) Honey Malt - added during mash
2*oz (15.4%) Columbus 12.9 (12.9%) - added during boil, boiled 60*m
1*oz (7.7%) Columbus 12.9 (12.9%) - added during boil, boiled 20*m
2*oz (15.4%) Cascade 6.4 (6.4%) - added during boil, boiled 10*m
3*oz (23.1%) Columbus 12.9 (12.9%) - added during boil, boiled 5*m
5*oz (38.5%) Cascade 6.4 (6.4%) - added dry to primary fermenter
Strike temp 166º, after transfer of water on temp dropped to 148º B4 adding grain. Removed 2.5 gallons from MT and back to BK and heated to 190º.
Mash temp after dough in 148.8º. Mash temp after 1 hour=147.8º. Vorlauf, drain 1st runs to bucket. 1st runs gravity= 1.092.
Add 4 gallons of 190º sparge water, stir, drain. 2nd runs. Add final 4 gallons, 3rd Runs. Added yeast to "A" halfway thru transfer, "B" after final transfer.
