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Old 04-01-2011, 02:17 AM   #1
cheffriz
Recipes 
 
Mar 2011
Cranston, RI
Posts: 32

Recipe Type: Partial Mash   
Yeast: WLP 830 german lager   
Batch Size (Gallons): 5   
Original Gravity: 1.054   
Final Gravity: 1.012   
IBU: 28.8   
Boiling Time (Minutes): 90   
Color: 12.9   
Primary Fermentation (# of Days & Temp): 14 55F   
Secondary Fermentation (# of Days & Temp): 28 35F   
Tasting Notes: none at this time   

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.31 gal
Estimated OG: 1.054 SG
Estimated Color: 12.9 SRM
Estimated IBU: 28.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.0 oz Briess CBW Pilsen DME (2.5 SRM) Dry Extract 5.76 %
3 lbs 4.8 oz Briess CBW Munich LME (10.0 SRM) Extract 38.02 %
3 lbs Smoked Malt (2.0 SRM) Grain 34.56 %
1 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 11.52 %
12.0 oz Vienna Malt (3.5 SRM) Grain 8.64 %
2.1 oz Black (Patent) Malt (550.0 SRM) Grain 1.50 %
2.00 oz Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 28.8 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
5.00 gal Poland Spring (R) Water
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
__________________
On Deck: Pumpkin Ale, Schwarzbier
Primary: Rauchbier
Secondary -
Bottled: Bock (2nd Place OSHC), Honey Blonde Ale, American Pale Ale, India Pale Ale, Oktoberfest, Hefeweizen.

 
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