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Old 01-05-2010, 01:25 AM   #1
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Default Partial - Hoppy Rogue ( Hop'd up inspired Dead Guy Ale)

Recipe Type: Partial Mash
Yeast: Wyeast Americal Ale 1056
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: 1.017
IBU: 30
Boiling Time (Minutes): 60
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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Old 06-07-2012, 03:22 AM   #2
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How did this turn out?
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