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Old 03-20-2012, 04:51 PM   #1

Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: Nope   
Additional Yeast or Yeast Starter: Nope   
Batch Size (Gallons): 4.5   
Original Gravity: 1.040   
Final Gravity: 1.011   
IBU: 19   
Boiling Time (Minutes): 60   
Color: 21   
Primary Fermentation (# of Days & Temp): 14 days @ 65F   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Good, easy drinking mild. Let warm to about 55F for best results.   

Recipe Specifications
--------------------------
Boil Size: 6.00 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.10 gal
Estimated OG: 1.038 SG
Estimated Color: 21.3 SRM
Estimated IBU: 19.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 77.6 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 15.5 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3 3.9 %
2.1 oz Chocolate Wheat Malt (400.0 SRM) Grain 4 2.0 %
1.0 oz Roasted Barley (300.0 SRM) Grain 5 0.9 %
0.50 oz Willamette [5.20 %] - First Wort 90.0 mi Hop 6 11.7 IBUs
0.50 oz Willamette [5.20 %] - Boil 30.0 min Hop 7 7.6 IBUs
0.13 tsp Irish Moss (Boil 15.0 mins) Fining 8 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6 lbs 7.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.00 qt of water at 162.2 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.13gal) of 168.0 F water

Bottle Conditioned for 4 weeks @ 70F for 1.5 volumes of co2. Cracked one open the other day and was floored. Great beer and is cheap to make as well.

 
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