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Old 09-01-2013, 07:42 PM   #1
davcar74
 
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Jan 2011
Central, NJ
Posts: 89
Liked 10 Times on 8 Posts


Recipe Type: Extract   
Yeast: Safale US05   
Batch Size (Gallons): 5   
Original Gravity: 1.061   
Final Gravity: 1.014   
IBU: 95.5   
Boiling Time (Minutes): 60   
Color: 46.5 SRM   
Primary Fermentation (# of Days & Temp): 28   
Additional Fermentation: Needs about a month in keg to come together...peak at 6 weeks   
Tasting Notes: Not as black and roasty as some examples, but I prefer it this way.   

6 lbs 10 oz Light Dry Extract (8.0 SRM) 66.2 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 7.5 %
12.0 oz Wheat Malt, Dark (9.0 SRM) 7.5 %
8.0 oz Carafa II (412.0 SRM) 5.0 %
8.0 oz Carafa III (525.0 SRM) 5.0 %
6.0 oz Munich Malt (9.0 SRM) 3.8 %
4.0 oz Black (Patent) Malt (500.0 SRM) 2.5 %
4.0 oz Chocolate Malt (350.0 SRM) 2.5 %
1.00 oz Columbus (Tomahawk) [14.00 %] - First Wort 65.0 min 39.2 IBUs
1.00 oz Magnum [14.00 %] - Boil 60.0 min 38.5 IBUs
0.75 oz Amarillo Gold [8.50 %] - Boil 30.0 min 13.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min 3.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 2.0 min 0.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min 0.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days

Based loosely off a clone recipe (can't even recall which one now), but I have mucked around with it and brewed it four different times tweaking. This is the second version. I decided the third and the fourth version I had "over-perfected."

Other variations I had used included subbing out the dark wheat malt with light (didn't like it as much), eliminating the Carafa II and using a full pound of Carafa III (made it darker - still liked it)...but this was the best. I dry hop it right in primary and age it for 4-6 weeks in the keg...good at 4 weeks, great at 6 weeks and beyond. Cheers

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