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Old 10-23-2008, 02:09 PM   #1
Chad's Avatar
Sep 2007
Apex, NC
Posts: 1,028
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Recipe Type: All Grain   
Yeast: Wyeast 1332 Northwest Ale   
Yeast Starter: 2L   
Batch Size (Gallons): 6.00   
Original Gravity: 1.043   
Final Gravity: 1.010   
IBU: 28   
Boiling Time (Minutes): 60   
Color: 13 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 66-68   
Tasting Notes: Based on Gales Best Bitter   

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Recipe: Carolina Gales
Brewer: Chad Ward
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.94 gal
Estimated OG: 1.043 SG
Estimated Color: 13.0 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item
8 lbs Pale Malt, Maris Otter (3.0 SRM)%
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
6.0 oz Wheat, Flaked (1.6 SRM)
3.0 oz Chocolate Malt (450.0 SRM)
0.75 oz Challenger [7.50 %] (60 min)
0.50 oz Williamette [3.80 %] (60 min)
0.50 oz Goldings, East Kent [4.60 %] (15 min)
0.50 oz Williamette [3.80 %] (0 min) (Aroma Hop)
2 Pkgs Northwest Ale (Wyeast Labs #1332) or 2L starter

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.07 lb
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.06 qt of water at 160.7F 150.0F

Recipe adapted from Gales Best in "Brew Your Own British Real Ale" and information on the Gales website. I subbed chocolate malt for black patent and Willamette hops for Fuggles (because that's what I had). You can sub Wyeast 1968 London ESB, WLP002 or Safale S-04 for the yeast, though Wyeast 1332 is reportedly the Gales strain (via Hales brewery in Oregon), so will have the most authentic flavor.
File Type: bsm Carolina Gales.bsm (14.2 KB, 102 views)
Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks

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