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Old 06-12-2007, 09:14 AM   #1
dantodd
 
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Recipes 
 
Oct 2006
San Carlos, CA
Posts: 1,173
Liked 11 Times on 9 Posts


Recipe Type: Partial Mash   
Yeast: Nottingham   
Yeast Starter: none   
Batch Size (Gallons): 5.5   
Original Gravity: 1.052   
Final Gravity: 1.012   
IBU: 36.4   
Boiling Time (Minutes): 60   
Color: 9   
Primary Fermentation (# of Days & Temp): 7 days at 66   
Secondary Fermentation (# of Days & Temp): 14 days at 66   

This is my basic house ale that everyone seems to enjoy, even the BMC drinkers.

Ingredients Amount Item Type % or IBU
5.72 lb Pale Liquid Extract (8.0 SRM) Extract 64.4 %
1.64 lb Pale Malt (2 Row) US (2.0 SRM) Grain 18.5 %
1.16 lb Victory Malt (25.0 SRM) Grain 13.1 %
0.23 lb Barley, Flaked (1.7 SRM) Grain 2.6 %
0.13 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1.4 %
0.50 oz Centennial [8.70%] (60 min) Hops 14.4 IBU
1.00 oz Amarillo Gold [9.20%] (20 min) Hops 16.6 IBU
1.00 oz Amarillo Gold [9.20%] (5 min) Hops 5.5 IBU
1.00 oz Cascade [4.00%] (Dry Hop 4 days) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 9.3 SRM (5.0-14.0 SRM)
Bitterness: 36.4 IBU (30.0-50.0 IBU)
Alpha Acid Units: 2.5 AAU
Actual Alcohol by Volume: 5.2 %
Actual Calories: 231 cal/pint

Single step mini-mash at 152 degrees F

 
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