Helles Bock Hoppy Rogue ( Hop'd up inspired Dead Guy Ale)

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lidon123

Member
Joined
Dec 23, 2009
Messages
12
Reaction score
1
Location
Washington
Recipe Type
Partial Mash
Yeast
Wyeast Americal Ale 1056
Batch Size (Gallons)
5
Original Gravity
1.063
Final Gravity
1.017
Boiling Time (Minutes)
60
IBU
30
Color
9 SRM Gold/Copper
Primary Fermentation (# of Days & Temp)
8 @ 68 degrees
Secondary Fermentation (# of Days & Temp)
7-10 days @ 68 degrees
Tasting Notes
Original taste was very good, Perle Hops add nice aroma, smooth
7lbs Light Malt Extract
1lbs DME
1lbs Munich Malt
8oz British Crystal 55L
1.5oz Perle Hops (60 minute boil)
.5 oz Sterling (1min boil)
Wyeast American Ale 1056

Add Malts to 3 gallons water @ 154-158 degrees for 1 hour
Add extract and bring to boil
Perle Hops for 60 minutes add Sterling during Last minute
Bring wort to chill quickly and add Yeast at 68-78 degrees

Primary fermentation 7 days or until slows, rack to secondary carboy for age and dry hop remaining hops for 7-10 days. Bottle and let age for 14 days, chill and enjoy
 

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