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Old 05-09-2008, 05:06 AM   #1
HOOTER's Avatar
Mar 2008
Spokane, WA
Posts: 1,653
Liked 14 Times on 10 Posts

Recipe Type: Extract   
Yeast: Safale US-05   
Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.061   
Final Gravity: 1.015   
IBU: 40   
Boiling Time (Minutes): 60   
Color: 23   
Primary Fermentation (# of Days & Temp): 7 days @ 70 degrees   
Secondary Fermentation (# of Days & Temp): 14 days @ 70 degrees   

6.6 lbs. Muntons unhopped Amber LME (2 cans)
1 lb. Briess Golden DME
1 lb. Crystal 45L
.5 lb. Chocolate malt
1 oz. Northern Brewer pellets (60 min)
1 oz. Willamette pellets (15 min)
1 oz. Willamette pellets (5 min)
Safale US-05

This is a simple recipe that produces an excellent dark brown ale with a good balance between chocolaty sweetness and hop flavor and bitterness. Steep crystal and chocolate malts for 30 min. at around 160 deg. in 2 gallons of water. Sparge grains and start 60 min. boil. I added all of the extract right away (off the heat) although I will probably do a late extract addition next time. Add hops at appropriate times (I used pellets but whole hops would be great) then after 60 min. cool wort in ice bath. Top off carboy with cold water and pitch yeast at 70-75 degrees. I used Muntons Kreamyx for bottling, which gave the beer a very rich and creamy head, but 3/4 cup corn sugar would work great.
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Originally Posted by Homercidal View Post
Shorts Would Make Boners Obvious

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Old 05-20-2012, 05:46 PM   #2
Feb 2012
Austin, Texas
Posts: 263
Liked 19 Times on 13 Posts

i am wondering what ibu formula you used for this recipe – rager or tinseth?

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