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Old 10-05-2008, 03:56 PM   #1
mkultra69
Recipes 
 
Dec 2007
Port Orchard WA
Posts: 97

Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: 2000ml   
Batch Size (Gallons): 5.5   
Original Gravity: 1.057   
Final Gravity: 1.012   
IBU: 43.3   
Boiling Time (Minutes): 60   
Color: 10.6   
Primary Fermentation (# of Days & Temp): [email protected]*   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): [email protected]*   
Tasting Notes: BIG hop flavor and aroma!   

This is my base Pale Ale that I brew about every third batch. It has a big hop presence. Piny, citrusy, very floral. This took first place in a local home brew competition, so Im pretty proud of it. Hope ya like it

62% Brew House
Ingredients:
------------
Grain:
11.00 lb Pale Malt (2 Row) US (1.8 SRM)
1.00 lb Victory Malt (28.0 SRM)
0.75 lb Munich Malt - 10L (10.0 SRM)
0.50 lb Cara-Pils/Dextrine (1.3 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)

Hops:
0.60 oz Columbus leaf [15.00 %] (60 min FWH)
1.00 oz Cascade pellet [6.00 %] (10 min)
0.50 oz Cascade leaf [5.50 %] (5 min)
1.00 oz Centennial pellet [8.90 %] (5 min)
0.50 oz Cascade pellet [6.00 %] (Dry Hop 10 days)
1.00 oz Centennial pellet [8.90 %] (Dry Hop 10 days)

Misc:
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 items Yeast Nutrient (Boil 10.0 min)


Mash Schedule:
Single Infusion, Medium Body, Batch Sparge
Hold mash @ 154*F for 60 min
Sparge w/ 175*F water to reach your preboil vol

After boil:
Aerate with pure O2 for 1 min
Place in water bath and hold @ 65*F until fermentation is complete.
Rack to secondary and add dry hops.

Bottling/kegging:
Prim/force carb to 2.4 Vol of Co2
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Old 01-26-2009, 02:26 AM   #2
mkultra69
Recipes 
 
Dec 2007
Port Orchard WA
Posts: 97

Another batch turned out great Cleared up so nice, thought I would share

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Old 01-20-2010, 06:23 PM   #3
jgilbreth
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Jan 2010
St Louis Area
Posts: 78
Liked 1 Times on 1 Posts


I'm curious, what is the yeast nutrient addition for?

 
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