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Old 11-27-2007, 06:46 PM   #11
efreem01
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Dec 2006
Hicksville, NY
Posts: 261

I've taken everyone's advise, made a few changes and here is what i'm going with. What do you all think?

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.63 gal
Estimated OG: 1.152 SG
Estimated Color: 17.9 SRM
Estimated IBU: 80.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 11.4 %
20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.2 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.8 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.0 %
2.00 oz Magnum [14.00%] (60 min) Hops 48.7 IBU
1.00 oz Chinook [13.00%] (60 min) Hops 22.6 IBU
1.00 oz Northern Brewer [8.50%] (20 min) Hops 9.0 IBU
1.00 oz Chinook [13.00%] (0 min) Hops -
1.50 oz Amarillo Gold [8.50%] (0 min) Hops -
1.50 oz Centennial [10.00%] (0 min) Hops -
2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 7.6 %
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 21.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 26.56 qt of water at 162.8 F 148.0 F 90 min
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Old 11-27-2007, 06:53 PM   #12
cheezydemon
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Jun 2007
The "Ville"
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I got 12% out of white labs irish ale yeast with the step fermentation. That is way beyond their advertised alcohol tolerance level. It will probably be hard to get it just right, White labs super high yeast is advertised to 24% I believe. I assume you are kegging? Bottle conditioning might be out of the question.
Step fermentation would be absolutely necessary with the yeast you have listed.
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