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Old 01-17-2013, 11:47 PM   #1
shadows69
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Recipe Type: All Grain
Yeast: WLP001 - California Ale
Batch Size (Gallons): 5.500
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 32.8 IBU (Tinseth)
Boiling Time (Minutes): 70
Color: 17.3 srm (Morey)
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Carmel taste with a hop note to it.

Credit to this link and also for help how to make Candi Sugar see this link:
http://www.homebrewtalk.com/f66/cara...er-ale-167880/
Boil Size 6.394 gal
Efficiency 90%
Calories (per 12 oz.) 179

Fermentables:
Total grain: 8.937 lb
Briess - 2 Row Brewers Malt Grain 7.500 lb Yes No 80% 2.0 srm
Caramel/Crystal Malt - 60L Grain 16.000 oz Yes No 74% 60.0 srm
Candi Sugar, Dark Sugar 16.000 oz Yes No 78% 275.0 srm Candi syrup added with 15 minutes left in boil. Use the dark amber.

Hops:
Centennial 10.5% 1.000 oz Boil 60.000 min Pellet 32.8
Willamette 4.9% 1.000 oz Boil 0.000 s Pellet 0.0
Centennial 10.5% 1.000 oz Boil 0.000 s Pellet 0.0
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Old 01-17-2013, 11:57 PM   #2
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Old 01-17-2013, 11:58 PM   #3
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