FreakinA
Well-Known Member
Here is the recipe I used, It is seriously the best ale I have ever tasted. Dont yell at me Revvy its only been in bottles for 10 days, I just like to have 1 @10, 1 @20, 1 @ 30 days and hopefully it is ready @30. It IS extract, but I will try rebrewing it with allgrain in 2-3 days. SOMEONE ELSE NEEDS TO MAKE THIS SO WE CAN CONVERSE ABOUT IT AND CHUCKLE about HOW GREAT IT IS!
Body
Pale Ale/IPA borderline
6.6 lbs light pale malt extract
1 lb light dry malt extract
Steep:
1/2 lb Crystal 40l
1/4 lb Munich
1/4 lb Victory
1/4 lb German Cara-Pils
1/2 lb 6 row Barley
Hops:
1 oz Magnum at @60
1/2 oz Willamete @ 30
1/2 oz Cascade @ 30
1/2 oz Willamete @20
1/2 oz Cascade @ 20
Dryhop:
1 oz Magnum for a week.
I am not sure how to convert a recipe like this to all grain, I got about 75% efficiency last batch sparge I did, I understand partial mashes like this get about 50% efficiency. This beer had so much hop flavor and aroma it was delicious!
Body
Pale Ale/IPA borderline
6.6 lbs light pale malt extract
1 lb light dry malt extract
Steep:
1/2 lb Crystal 40l
1/4 lb Munich
1/4 lb Victory
1/4 lb German Cara-Pils
1/2 lb 6 row Barley
Hops:
1 oz Magnum at @60
1/2 oz Willamete @ 30
1/2 oz Cascade @ 30
1/2 oz Willamete @20
1/2 oz Cascade @ 20
Dryhop:
1 oz Magnum for a week.
I am not sure how to convert a recipe like this to all grain, I got about 75% efficiency last batch sparge I did, I understand partial mashes like this get about 50% efficiency. This beer had so much hop flavor and aroma it was delicious!
not all beer improves with age.. read the label on a pliny or blind pig sometime. btw, if you like the magnum flavor you should give columbus a shot. we made a couple ipas one with mostly magnum and the other with mostly columbus (a little cascade and amarillo just for kicks) and the flavor from the columbus is much better imo.
