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Old 04-29-2009, 02:43 PM   #1
radtek
 
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Dec 2008
/texas/san_antonio
Posts: 148

Recipe Type: All Grain   
Yeast: s-o5   
Yeast Starter: none   
Additional Yeast or Yeast Starter: 2 packs   
Batch Size (Gallons): 11   
Original Gravity: 1.054   
Final Gravity: 1.014   
IBU: 49   
Boiling Time (Minutes): 90   
Color: 16   
Primary Fermentation (# of Days & Temp): 1-3 weeks @ 65-68F   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 1 week in keg @ 75F   
Tasting Notes: Hoppy & balanced with caramel tones. Should taste clean.   

Boil volume 13.5
Final volume 11 gallons

Mash @ 153F

OG 1.054
FG 1.014
IBU 49
FG 1.014
ABV 5.2 %
IBU 49
SRM 16

Yeast s-05 x 2 packs
Ferment @ 65-68F for 1 to 3 weeks. Secondary 1 week.

Fermentables:

63.6 % 14.00 American Two-row Pale
9.1 % 2.00 American Munich (Light)
9.1 % 2.00 Rye
2.3 % 0.50 Belgian Special B
9.1 % 2.00 Wheat Malt
4.5 % 1.00 American Crystal 120L
2.3 % 0.50 Belgian Dark Candy Syrup (optional)

Hops:

1.00 Zeus Whole/Plug 17.0 AA 60
2.00 Cascade Whole/Plug 6.6 AA 20
2.00 Cascade Whole/Plug 6.6 AA 10
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Old 04-29-2009, 02:44 PM   #2
undallas
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Oct 2008
Allen, Texas, USA
Posts: 253
Liked 3 Times on 3 Posts


Quote:
Originally Posted by radtek View Post
B
Ferment @ 165-168F for 1 to 3 weeks. Secondary 1 week.
This is a little crazy.... I think the beer would be a fusal bomb....
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Old 04-29-2009, 07:39 PM   #3
radtek
 
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Dec 2008
/texas/san_antonio
Posts: 148

Ooopss... That was a typo....

65-68F degrees!!!
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