Oct. 2011 BYO Nugget Nectar Clone - OG doesn't add up?

[mmonacel]

I was exited to see this clone show up in the recent BYO, but when entering in the recipe to BeerSmith, I can't seem to get close to the OG. Am I missing something? I keep getting 1.052 vs. the 1.072 listed as the OG and the IBUs are coming out as 100 (Tinsenth) or 122 (Rager) vs. the 91 listed. I've double checked my recipe entry, but to no avail. Following the instructions for all-grain, I come out with a total of 9.5 lbs of Pilsner. By my calcs it seems I'd need a little over 13 lbs of Pilsner to get to 1.072. I've entered in 65% efficiency which is the standard BYO uses as I understand it.

Any ideas?

Here's the recipe from BYO followed by how I have it entered in BeerSmith:

BYO Recipe:
Tröegs Brewing Co.
Nugget Necar clone
"The Replicator"

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 °L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 °L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (66.6 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.

All-grain option:
Use a single step infusion mash and an additional 7.75 lbs. (3.51 kg) Pilsner malt to replace the malt extracts. Mix the crushed grains with 3.7 gallons (14 L) of 172 °F (78 °C) water to stabilize at 152 ºF (67 ºC) for 60 minutes. Sparge with 175 ºF (79 ºC) water. Collect ~6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 90-minute hop addition to 1.25 oz. (35 g) Nugget hop pellets (13% alpha acid) (16.25 AAU) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.


How it's currently entered in my BeerSmith
Recipe Specifications
--------------------------
Boil Size: 7.59 gal
Post Boil Volume: 5.71 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.052 SG
Estimated Color: 6.9 SRM
Estimated IBU: 122.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs 8.0 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 86.4 %
8.0 oz Munich 20L (Briess) (20.0 SRM) Grain 3 4.5 %
8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 4 4.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 4.5 %
1.25 oz Nugget [13.00 %] - Boil 90.0 min Hop 5 72.8 IBUs
0.50 oz Columbus (Tomahawk) [15.00 %] - Boil 20. Hop 7 11.3 IBUs
0.75 oz Palisade [8.75 %] - Boil 10.0 min Hop 9 5.9 IBUs
1.00 oz Nugget [13.00 %] - Boil 1.0 min Hop 11 9.7 IBUs
1.50 oz Simcoe [14.00 %] - Boil 1.0 min Hop 10 15.7 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 1.0 Hop 12 5.2 IBUs
0.50 oz Columbus (Tomahawk) [5.00 %] - Boil 1.0 Hop 13 1.9 IBUs
0.25 oz Columbus (Tomahawk) [15.00 %] - Dry Hop Hop 17 0.0 IBUs
1.00 oz Nugget [13.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Simcoe [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 tsp Irish Moss (Boil 30.0 mins) Fining 6 -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 14 -

 

[mkling]

The first, and biggest problem is that you substituted pilsener malt for extract on a 1 to 1 basis (1 lb liquid extract = 1 lb grain, 1 lb dry extract = 1 lb grain). The ratios are closer to 1 lb liquid = 1.5 lbs grain & 1 lb dry = 2 lbs grain.

BeerSmith can help you with this. Enter your recipe as a partial mash as it was written up. Then use the Convert button and select convert to all-grain, put in your efficiency. It'll change the liquid & dry extract to the right amount of grain. It might by default give you 2 row instead of pilsener malt, but that's an easy change afterwards.

Hope that helps.

 

[BrewThruYou]

Yeah, something's wrong with their calc. An LME/DME combo does not equal a 1:1 ratio with grain. 13# pilsner sounds right.

 

[BrewThruYou]

The first, and biggest problem is that you substituted pilsener malt for extract on a 1 to 1 basis (1 lb liquid extract = 1 lb grain, 1 lb dry extract = 1 lb grain). The ratios are closer to 1 lb liquid = 1.5 lbs grain & 1 lb dry = 2 lbs grain.

Just to clarify, BYO did the incorrect substitution, not the OP.

 

[mmonacel]

Just to clarify, BYO did the incorrect substitution, not the OP.

Ok - good to know I'm not going crazy here. Bumping Pils up to 13.5 lbs brings the OG to 1.072 (without changing the specialty malts). Doing this brings the ABV to 7.4 which is basically right on target, but the color is still at 7.3 SRM vs. their stated 12. Bumping up the specialties in tandem can probably get this to be the correct color.

For the IBU difference, I found some mistakes on my entry and now get 87 IBUs vs. their 91 (in Tinsenth) so that's close enough for me.

I look forward to their correction of this to see what the final recipe really is.

 

[mkling]

You might also listen to the Brewing Network's Sunday Session on 6/27/11 in which they interviewed the Trogner brothers from Troegs. You can download an MP3 from http://thebrewingnetwork.com/shows/764 They give a lot of clues about how they brew NN. If my memory is right, they actually use Vienna malt as their base malt which would help darken this up some.

 

[snowveil]

I've got some cliff notes about that episode in front of me

80% of the grist is Vienna (yes, 80!). The rest iirc is Munich and pils.

Bitter with nugget and Simcoe, use Simcoe as the middle and end hop. Hopback with mostly Simcoe, and some tomahawk (columbus).

Dry hop with nugget and Simcoe at the rate of 30lbs per 100bbl. (that ratio *may* be wrong, it seems low to me..I'd probably stick to 2-3 oz for 5 gal.)

Let us know how it turns out! I just got about 18lbs of Vienna so I can experiment with a similar recipe

 

[byobetsy]

Hi there - Betsy Parks from BYO here. I got an email over the weekend about this thread, and I wanted to say that yes, there was indeed some errors on the Nugget Nectar recipe. Another reader contacted us a few weeks ago, and I confirmed the errors/corrections with Marc Martin, who writes the "Replicator" column.

So, to properly brew the Nugget Nectar (all-grain), both the dark Munich malt and the Vienna malt need to be bumped up to a total (that is, in addition to the amounts listed in the extract recipe) of 2.5 lbs. each. Here are the revised all-grain instructions:

All grain option:
This is a single step infusion mash using an additional 7.75 lbs.( 3.51 kg) Pilsner malt, 2 lbs. (.88 kg)dark Munich malt and 2 lbs.(.88 kg)Vienna malt to replace the liquid and dry malt extracts. Mix the crushed grains with 4.75 gallons (18 L) of 172° (77.8° C) water to stabilize at 152º F (66.6º C) for 60 minutes. Sparge slowly with 175º F (79º C) water. Collect approximately 6.5 gallons (29.5 L) of wort runoff to boil for 90 minutes. Reduce the 90 minute hop addition to 1.25oz. (35 g) Nugget hop pellets (13% alpha acid),(16.25 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.


Thanks so much all of you for reading BYO. If you ever come across a question in the future, please feel free to email us at [email protected]!

 

[mmonacel]

You beat me to the post Betsy - thanks again!

 

[ILBMF]

I will be trying this soon. Can someone please re-list this recipe accurately (all grain) because there are many type-O's in the OP. Here's what I have for the grain bill, please correct me if wrong, thank you.

9.5 lbs 2 row Pilsner malt

3.75 lbs Dark Munich malt 20L

2.5 lbs Vienna malt

.5 lbs crystal malt 60L

 

[mmonacel]

According to Betsy from BYO the base recipe is correct, but the All-grain instructions were incorrect which accounted for the OG being off. The IBU was off due to my own errors of entering it in. As such it should be the following. I've entered the following into BeerSmith and get an OG of 1.071; IBU of 88.4 (Tinsenth); Color of 10.8; and ABV of 7.3 which seems right to me. I'll see if I can attach the BS file as well in the next posting.

BYO Recipe:
Tröegs Brewing Co.
Nugget Necar clone
"The Replicator"

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 °L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 °L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1⁄2 tsp. yeast nutrient (last 15 min.)
1⁄2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 ºF (66.6 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.

All grain option:
This is a single step infusion mash using an additional 7.75 lbs.( 3.51 kg) Pilsner malt, 2 lbs. (.88 kg)dark Munich malt and 2 lbs.(.88 kg)Vienna malt to replace the liquid and dry malt extracts. Mix the crushed grains with 4.75 gallons (18 L) of 172° (77.8° C) water to stabilize at 152º F (66.6º C) for 60 minutes. Sparge slowly with 175º F (79º C) water. Collect approximately 6.5 gallons (29.5 L) of wort runoff to boil for 90 minutes. Reduce the 90 minute hop addition to 1.25oz. (35 g) Nugget hop pellets (13% alpha acid),(16.25 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

 

[mmonacel]

I will be trying this soon. Can someone please re-list this recipe accurately (all grain) because there are many type-O's in the OP. Here's what I have for the grain bill, please correct me if wrong, thank you.

9.5 lbs 2 row Pilsner malt

3.75 lbs Dark Munich malt 20L

2.5 lbs Vienna malt

.5 lbs crystal malt 60L

Should be:
9.5 2-row
2.5 Munich
2.5 Vienna
.5 C60

 

[mmonacel]

Unfortunately it seems that we can no longer attach anything other than these files: bmp gif jpe jpeg jpg pdf png.

Here's the Beer XML (in multiple parts due to posting size restrictions. Copy and save the below bits to a file with an .xml extension and import into you favorite program. Enjoy!

<?xml version="1.0" encoding="ISO-8859-1"?><RECIPES>
<RECIPE>
<NAME>Troeg&#39;s Nugget Nectar</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<BREWER>BYO</BREWER>
<ASST_BREWER></ASST_BREWER>
<BATCH_SIZE>18.9271680</BATCH_SIZE>
<BOIL_SIZE>28.7314410</BOIL_SIZE>
<BOIL_TIME>90.0000000</BOIL_TIME>
<EFFICIENCY>65.0000000</EFFICIENCY>
<HOPS>
<HOP>
<NAME>Nugget</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>13.0000000</ALPHA>
<AMOUNT>0.0354369</AMOUNT>
<USE>Boil</USE>
<TIME>90.0000000</TIME>
<NOTES>Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>24.0000000</HSI>
<DISPLAY_AMOUNT>1.25 oz</DISPLAY_AMOUNT>
<INVENTORY>1.00 oz</INVENTORY>
<DISPLAY_TIME>90.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Columbus (Tomahawk)</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>15.0000000</ALPHA>
<AMOUNT>0.0141310</AMOUNT>
<USE>Boil</USE>
<TIME>20.0000000</TIME>
<NOTES>Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>40.0000000</HSI>
<DISPLAY_AMOUNT>0.50 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>20.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Palisade</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>8.2500000</ALPHA>
<AMOUNT>0.0211965</AMOUNT>
<USE>Boil</USE>
<TIME>10.0000000</TIME>
<NOTES>Also called YCR-4, Palisade is an aroma variety bread by Yakima Chief Ranches. It has both aromatic and moderate bittering properties.
Substitutes: Willamette</NOTES>
<TYPE>Both</TYPE>
<FORM>Pellet</FORM>
<BETA>7.0000000</BETA>
<HSI>15.0000000</HSI>
<DISPLAY_AMOUNT>0.75 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>10.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>14.0000000</ALPHA>
<AMOUNT>0.0423930</AMOUNT>
<USE>Boil</USE>
<TIME>1.0000000</TIME>
<NOTES>High alpha bittering hops with good aroma characteristics.
Used for: IPAs
Aroma: Citrus and pine-like aroma
Substitutes: N/A</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>4.5000000</BETA>
<HSI>18.0000000</HSI>
<DISPLAY_AMOUNT>1.50 oz</DISPLAY_AMOUNT>
<INVENTORY>3.00 oz</INVENTORY>
<DISPLAY_TIME>1.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Nugget</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>13.0000000</ALPHA>
<AMOUNT>0.0282620</AMOUNT>
<USE>Boil</USE>
<TIME>1.0000000</TIME>
<NOTES>Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>24.0000000</HSI>
<DISPLAY_AMOUNT>1.00 oz</DISPLAY_AMOUNT>
<INVENTORY>1.00 oz</INVENTORY>
<DISPLAY_TIME>1.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Columbus (Tomahawk)</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>15.0000000</ALPHA>
<AMOUNT>0.0141310</AMOUNT>
<USE>Boil</USE>
<TIME>1.0000000</TIME>
<NOTES>Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>40.0000000</HSI>
<DISPLAY_AMOUNT>0.50 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>1.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Nugget</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>13.0000000</ALPHA>
<AMOUNT>0.0283495</AMOUNT>
<USE>Dry Hop</USE>
<TIME>10080.0000000</TIME>
<NOTES>Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>24.0000000</HSI>
<DISPLAY_AMOUNT>1.00 oz</DISPLAY_AMOUNT>
<INVENTORY>1.00 oz</INVENTORY>
<DISPLAY_TIME>60.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>14.0000000</ALPHA>
<AMOUNT>0.0283495</AMOUNT>
<USE>Dry Hop</USE>
<TIME>10080.0000000</TIME>
<NOTES>High alpha bittering hops with good aroma characteristics.
Used for: IPAs
Aroma: Citrus and pine-like aroma
Substitutes: N/A</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>4.5000000</BETA>
<HSI>18.0000000</HSI>
<DISPLAY_AMOUNT>1.00 oz</DISPLAY_AMOUNT>
<INVENTORY>3.00 oz</INVENTORY>
<DISPLAY_TIME>60.0 min</DISPLAY_TIME>
</HOP>
<HOP>
<NAME>Columbus (Tomahawk)</NAME>
<VERSION>1</VERSION>
<ORIGIN>U.S.</ORIGIN>
<ALPHA>15.0000000</ALPHA>
<AMOUNT>0.0070874</AMOUNT>
<USE>Dry Hop</USE>
<TIME>10080.0000000</TIME>
<NOTES>Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial</NOTES>
<TYPE>Bittering</TYPE>
<FORM>Pellet</FORM>
<BETA>5.0000000</BETA>
<HSI>40.0000000</HSI>
<DISPLAY_AMOUNT>0.25 oz</DISPLAY_AMOUNT>
<INVENTORY>0.00 oz</INVENTORY>
<DISPLAY_TIME>60.0 min</DISPLAY_TIME>
</HOP>
</HOPS>

 

[mmonacel]

<FERMENTABLES>
<FERMENTABLE>
<NAME>Pilsen Malt 2-Row (Briess)</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>4.3091240</AMOUNT>
<YIELD>80.5000000</YIELD>
<COLOR>1.0000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER>Briess</SUPPLIER>
<NOTES>FLAVOR: Subtle Malty, Delicately Sweet
Very light colored base malt.
Produces exceptionally clear, crisp wort.
Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt.</NOTES>
<COARSE_FINE_DIFF>2.0000000</COARSE_FINE_DIFF>
<MOISTURE>4.5000000</MOISTURE>
<DIASTATIC_POWER>130.0000000</DIASTATIC_POWER>
<PROTEIN>11.3000000</PROTEIN>
<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>9 lbs 8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0370300</POTENTIAL>
<DISPLAY_COLOR>1.0 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE>LME Pilsen Light (Briess)</EXTRACT_SUBSTITUTE>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Munich 20L (Briess)</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>1.1339800</AMOUNT>
<YIELD>74.0000000</YIELD>
<COLOR>20.0000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER>Briess</SUPPLIER>
<NOTES>FLAVOR: Robust Malty
COLOR: Golden to Orange Hues
Adds a pronounced malty flavor without adding non-fermentables or affecting foam.
Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.</NOTES>
<COARSE_FINE_DIFF>3.0000000</COARSE_FINE_DIFF>
<MOISTURE>3.0000000</MOISTURE>
<DIASTATIC_POWER>20.0000000</DIASTATIC_POWER>
<PROTEIN>13.0000000</PROTEIN>
<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>2 lbs 8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0340400</POTENTIAL>
<DISPLAY_COLOR>20.0 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE>DME Sparklinf Amber (Briess)</EXTRACT_SUBSTITUTE>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Vienna Malt (Briess)</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>1.1339800</AMOUNT>
<YIELD>77.5000000</YIELD>
<COLOR>3.5000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER>Briess</SUPPLIER>
<NOTES>FLAVOR: Malty, Very Slight Biscuit
Can be used as a base malt
Use with Caramel Malts to produce malty red and amber beers.</NOTES>
<COARSE_FINE_DIFF>1.0000000</COARSE_FINE_DIFF>
<MOISTURE>3.8000000</MOISTURE>
<DIASTATIC_POWER>130.0000000</DIASTATIC_POWER>
<PROTEIN>13.0000000</PROTEIN>
<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>2 lbs 8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0356500</POTENTIAL>
<DISPLAY_COLOR>3.5 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE>DME Sparklinf Amber (Briess)</EXTRACT_SUBSTITUTE>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt - 60L</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>0.2267960</AMOUNT>
<YIELD>74.0000000</YIELD>
<COLOR>60.0000000</COLOR>
<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
<ORIGIN>US</ORIGIN>
<SUPPLIER></SUPPLIER>
<NOTES>Adds body, color and improves head retention.
Also called &#34;Crystal&#34; malt.</NOTES>
<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>
<MOISTURE>4.0000000</MOISTURE>
<DIASTATIC_POWER>0.0000000</DIASTATIC_POWER>
<PROTEIN>13.2000000</PROTEIN>
<MAX_IN_BATCH>20.0000000</MAX_IN_BATCH>
<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>
<DISPLAY_AMOUNT>8.0 oz</DISPLAY_AMOUNT>
<INVENTORY>0.0 oz</INVENTORY>
<POTENTIAL>1.0340400</POTENTIAL>
<DISPLAY_COLOR>60.0 SRM</DISPLAY_COLOR>
<EXTRACT_SUBSTITUTE></EXTRACT_SUBSTITUTE>
</FERMENTABLE>
</FERMENTABLES>

<MISCS>
<MISC>
<NAME>Irish Moss</NAME>
<VERSION>1</VERSION>
<TYPE>Fining</TYPE>
<USE>Boil</USE>
<AMOUNT>0.002464</AMOUNT>
<TIME>30.00</TIME>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
<USE_FOR>Clarity</USE_FOR>
<NOTES>Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.</NOTES>
<DISPLAY_AMOUNT>0.50 tsp</DISPLAY_AMOUNT>
<INVENTORY>0.00 tsp</INVENTORY>
<DISPLAY_TIME>30.0 mins</DISPLAY_TIME>
<BATCH_SIZE>5.00 gal</BATCH_SIZE>
</MISC>
<MISC>
<NAME>Yeast Nutrient</NAME>
<VERSION>1</VERSION>
<TYPE>Other</TYPE>
<USE>Boil</USE>
<AMOUNT>0.002464</AMOUNT>
<TIME>15.00</TIME>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
<USE_FOR>Fermentation</USE_FOR>
<NOTES>Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.</NOTES>
<DISPLAY_AMOUNT>0.50 tsp</DISPLAY_AMOUNT>
<INVENTORY>0.00 tsp</INVENTORY>
<DISPLAY_TIME>15.0 mins</DISPLAY_TIME>
<BATCH_SIZE>5.00 gal</BATCH_SIZE>
</MISC>
</MISCS>

<YEASTS>
<YEAST>
<NAME>American Ale</NAME>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<FORM>Liquid</FORM>
<AMOUNT>0.1242095</AMOUNT>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
<LABORATORY>Wyeast Labs</LABORATORY>
<PRODUCT_ID>1056</PRODUCT_ID>
<MIN_TEMPERATURE>15.5555556</MIN_TEMPERATURE>
<MAX_TEMPERATURE>22.2222222</MAX_TEMPERATURE>
<FLOCCULATION>Medium</FLOCCULATION>
<ATTENUATION>75.0000000</ATTENUATION>
<NOTES>Soft, smooth, clean finish. Very well balanced. Very versitile -- works well with many ale styles.</NOTES>
<BEST_FOR>American Pale Ale, Scottish Ale, Porters, Sweet Stout, Barley Wine, Alt</BEST_FOR>
<MAX_REUSE>5</MAX_REUSE>
<TIMES_CULTURED>0</TIMES_CULTURED>
<ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
<DISPLAY_AMOUNT>124.21 ml</DISPLAY_AMOUNT>
<DISP_MIN_TEMP>60.0 F</DISP_MIN_TEMP>
<DISP_MAX_TEMP>72.0 F</DISP_MAX_TEMP>
<INVENTORY>0.0 pkg</INVENTORY>
<CULTURE_DATE>6/14/2003</CULTURE_DATE>
</YEAST>
</YEASTS>

 

[mmonacel]

<STYLE>
<NAME>Imperial IPA</NAME>
<VERSION>1</VERSION>
<CATEGORY>India Pale Ale (IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.0700000</OG_MIN>
<OG_MAX>1.0900000</OG_MAX>
<FG_MIN>1.0100000</FG_MIN>
<FG_MAX>1.0200000</FG_MAX>
<IBU_MIN>60.0000000</IBU_MIN>
<IBU_MAX>120.0000000</IBU_MAX>
<COLOR_MIN>8.0000000</COLOR_MIN>
<COLOR_MAX>15.0000000</COLOR_MAX>
<CARB_MIN>2.2000000</CARB_MIN>
<CARB_MAX>2.7000000</CARB_MAX>
<ABV_MAX>10.0000000</ABV_MAX>
<ABV_MIN>7.5000000</ABV_MIN>
<NOTES>An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers &#8220;pushing the envelope&#8221; to satisfy the need of hop aficionados for increasingly intense products. The adjective &#8220;Imperial&#8221; is arbitrary and simply implies a stronger version of an IPA; &#8220;double,&#8221; &#8220;extra,&#8221; &#8220;extreme,&#8221; or any other variety of adjectives would be equally valid. Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops.</NOTES>
<PROFILE>Aroma: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a &#8220;hot&#8221; character.
Appearance: Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.
Flavor: Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.</PROFILE>
<INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.</INGREDIENTS>
<EXAMPLES>Russian River Pliny the Elder, Three Floyd&#8217;s Dreadnaught, Avery Majaraja, Bell&#8217;s Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan&#8217;s Hopsickle Imperial India Pale Ale, Stoudt&#8217;s Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop</EXAMPLES>
<DISPLAY_OG_MIN>1.070 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.090 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.020 SG</DISPLAY_FG_MAX>
<DISPLAY_COLOR_MIN>8.0 SRM</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>15.0 SRM</DISPLAY_COLOR_MAX>
<OG_RANGE>1.070-1.090 SG</OG_RANGE>
<FG_RANGE>1.010-1.020 SG</FG_RANGE>
<IBU_RANGE>60.0-120.0 IBUs</IBU_RANGE>
<CARB_RANGE>2.20-2.70 Vols</CARB_RANGE>
<COLOR_RANGE>8.0-15.0 SRM</COLOR_RANGE>
<ABV_RANGE>7.50-10.00 %</ABV_RANGE>
</STYLE>

<EQUIPMENT>
<NAME>My Equipment</NAME>
<VERSION>1</VERSION>
<BOIL_SIZE>28.7314410</BOIL_SIZE>
<BATCH_SIZE>18.9271680</BATCH_SIZE>
<TUN_VOLUME>37.8543360</TUN_VOLUME>
<TUN_WEIGHT>4.0823280</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0.3000000</TUN_SPECIFIC_HEAT>
<TOP_UP_WATER>0.0000000</TOP_UP_WATER>
<TRUB_CHILLER_LOSS>1.8927168</TRUB_CHILLER_LOSS>
<EVAP_RATE>16.4690382</EVAP_RATE>
<BOIL_TIME>90.0000000</BOIL_TIME>
<CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
<LAUTER_DEADSPACE>0.8327954</LAUTER_DEADSPACE>
<TOP_UP_KETTLE>0.0000000</TOP_UP_KETTLE>
<HOP_UTILIZATION>100.0000000</HOP_UTILIZATION>
<COOLING_LOSS_PCT>4.0000000</COOLING_LOSS_PCT>
<NOTES>10 Gal. MegaPot with 10 Gal. Igloo Mash Tun</NOTES>
<DISPLAY_BOIL_SIZE>7.59 gal</DISPLAY_BOIL_SIZE>
<DISPLAY_BATCH_SIZE>5.00 gal</DISPLAY_BATCH_SIZE>
<DISPLAY_TUN_VOLUME>10.00 gal</DISPLAY_TUN_VOLUME>
<DISPLAY_TUN_WEIGHT>9 lbs</DISPLAY_TUN_WEIGHT>
<DISPLAY_TOP_UP_WATER>0.00 gal</DISPLAY_TOP_UP_WATER>
<DISPLAY_TRUB_CHILLER_LOSS>0.50 gal</DISPLAY_TRUB_CHILLER_LOSS>
<DISPLAY_LAUTER_DEADSPACE>0.22 gal</DISPLAY_LAUTER_DEADSPACE>
<DISPLAY_TOP_UP_KETTLE>0.00 gal</DISPLAY_TOP_UP_KETTLE>
</EQUIPMENT>

<MASH>
<NAME>Custom - Single Infusion, Medium Body, Double Batch Sparge</NAME>
<VERSION>1</VERSION>
<GRAIN_TEMP>22.2222222</GRAIN_TEMP>
<TUN_TEMP>22.2222222</TUN_TEMP>
<SPARGE_TEMP>82.2222222</SPARGE_TEMP>
<PH>5.4000000</PH>
<TUN_WEIGHT>144.0000000</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0.3000000</TUN_SPECIFIC_HEAT>
<EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
<NOTES>Simple single infusion mash for use with most modern well modified grains (about 95% of the time).</NOTES>
<DISPLAY_GRAIN_TEMP>72.0 F</DISPLAY_GRAIN_TEMP>
<DISPLAY_TUN_TEMP>72.0 F</DISPLAY_TUN_TEMP>
<DISPLAY_SPARGE_TEMP>180.0 F</DISPLAY_SPARGE_TEMP>
<DISPLAY_TUN_WEIGHT>9 lbs</DISPLAY_TUN_WEIGHT>
<MASH_STEPS>
<MASH_STEP>
<NAME>Mash In</NAME>
<VERSION>1</VERSION>
<TYPE>Infusion</TYPE>
<INFUSE_AMOUNT>18.4539888</INFUSE_AMOUNT>
<STEP_TIME>60.0000000</STEP_TIME>
<STEP_TEMP>66.6666667</STEP_TEMP>
<RAMP_TIME>2.0000000</RAMP_TIME>
<END_TEMP>66.6666667</END_TEMP>
<DESCRIPTION>Add 5.09 gal of water at 166.7 F</DESCRIPTION>
<WATER_GRAIN_RATIO>1.300 qt/lb</WATER_GRAIN_RATIO>
<DECOCTION_AMT>0.00 gal</DECOCTION_AMT>
<INFUSE_TEMP>166.7 F</INFUSE_TEMP>
<DISPLAY_STEP_TEMP>152.0 F</DISPLAY_STEP_TEMP>
<DISPLAY_INFUSE_AMT>5.09 gal</DISPLAY_INFUSE_AMT>
</MASH_STEP>
</MASH_STEPS>

</MASH>

 

[mmonacel]

<NOTES>Original recipe from BYO (corrected from original posting by Betsy the editor):

BYO Recipe:
Tr&#246;egs Brewing Co.
Nugget Necar clone
&#34;The Replicator&#34;

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 91 SRM = 12 ABV = 7.5%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped,
liquid malt extract
18 oz. (0.51 kg) dried malt extract
1.75 lb. (0.79 kg) Pilsner malt
0.5 lb. (0.22 kg) dark Munich malt (20 &#176;L)
0.5 lb. (0.22 kg) Vienna malt
0.5 lb. (0.22 kg) crystal malt (60 &#176;L)
19.5 AAU Nugget hop pellets (90 min.)
(1.5 oz./42 g of 13% alpha acid)
3.5 AAU Columbus hop pellets (20 min.)
(0.5 oz./14 g of 15% alpha acid)
2.9 AAU Palisade hop pellets (10 min.)
(0.75 oz./21 g of 8.25% alpha acid)
13 AAU Nugget hop pellets (1 min.)
(1.0 oz./28 g of 13% alpha acid)
21 AAU Simcoe hop pellets (1 min.)
(1.5 oz./42 g of 14% alpha acid)
7.5 AAU Columbus hop pellets (1 min.)
(0.5 oz./14 g of 15% alpha acid)
Columbus hop pellets (dry hop 7 days)
(0.25 oz./7 g of 15% alpha acid)
Nugget hop pellets (dry hop 7 days)
(1.0 oz./28 g of 13% alpha acid)
Simcoe hop pellets (dry hop 7 days)
(1.0 oz./28 g of 14% alpha acid)
1&#8260;2 tsp. yeast nutrient (last 15 min.)
1&#8260;2 tsp. Irish moss (last 30 min.)
White Labs WLP001 (American Ale) or
Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for
priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 &#186;F (66.6 &#186;C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 90 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 &#186;F (24 &#186;C). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 &#186;F (20 &#186;C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the Columbus, Nugget and Simcoe dry hops. Condition for one week and then bottle or keg. Carbonate and age for two weeks.

All grain option:
This is a single step infusion mash using an additional 7.75 lbs.( 3.51 kg) Pilsner malt, 2 lbs. (.88 kg)dark Munich malt and 2 lbs.(.88 kg)Vienna malt to replace the liquid and dry malt extracts. Mix the crushed grains with 4.75 gallons (18 L) of 172&#176; (77.8&#176; C) water to stabilize at 152&#186; F (66.6&#186; C) for 60 minutes. Sparge slowly with 175&#186; F (79&#186; C) water. Collect approximately 6.5 gallons (29.5 L) of wort runoff to boil for 90 minutes. Reduce the 90 minute hop addition to 1.25oz. (35 g) Nugget hop pellets (13% alpha acid),(16.25 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.

-------------------------------------

</NOTES>
<TASTE_NOTES></TASTE_NOTES>
<TASTE_RATING>30.0000000</TASTE_RATING>
<OG>1.0460000</OG>
<FG>1.0100000</FG>
<CARBONATION>2.3000000</CARBONATION>
<FERMENTATION_STAGES>1</FERMENTATION_STAGES>
<PRIMARY_AGE>14.0000000</PRIMARY_AGE>
<PRIMARY_TEMP>20.0000000</PRIMARY_TEMP>
<SECONDARY_AGE>10.0000000</SECONDARY_AGE>
<SECONDARY_TEMP>18.3333333</SECONDARY_TEMP>
<TERTIARY_AGE>7.0000000</TERTIARY_AGE>
<AGE>30.0000000</AGE>
<AGE_TEMP>18.3333333</AGE_TEMP>
<CARBONATION_USED>Bottle with 3.53 oz Corn Sugar</CARBONATION_USED>
<FORCED_CARBONATION>TRUE</FORCED_CARBONATION>
<PRIMING_SUGAR_NAME>Corn Sugar</PRIMING_SUGAR_NAME>
<PRIMING_SUGAR_EQUIV>1.0000000</PRIMING_SUGAR_EQUIV>
<KEG_PRIMING_FACTOR>0.5000000</KEG_PRIMING_FACTOR>
<CARBONATION_TEMP>21.1111111</CARBONATION_TEMP>
<DISPLAY_CARB_TEMP>70.0 F</DISPLAY_CARB_TEMP>
<DATE>10/9/2011</DATE>
<EST_OG>1.071 SG</EST_OG>
<EST_FG>1.015 SG</EST_FG>
<EST_COLOR>10.8 SRM</EST_COLOR>
<IBU>88.4 IBUs</IBU>
<IBU_METHOD>Tinseth</IBU_METHOD>
<EST_ABV>7.3 %</EST_ABV>
<ABV>4.7 %</ABV>
<ACTUAL_EFFICIENCY>42.4 %</ACTUAL_EFFICIENCY>
<CALORIES>151.6 kcal/12oz</CALORIES>
<DISPLAY_BATCH_SIZE>5.00 gal</DISPLAY_BATCH_SIZE>
<DISPLAY_BOIL_SIZE>7.59 gal</DISPLAY_BOIL_SIZE>
<DISPLAY_OG>1.046 SG</DISPLAY_OG>
<DISPLAY_FG>1.010 SG</DISPLAY_FG>
<DISPLAY_PRIMARY_TEMP>68.0 F</DISPLAY_PRIMARY_TEMP>
<DISPLAY_SECONDARY_TEMP>65.0 F</DISPLAY_SECONDARY_TEMP>
<DISPLAY_TERTIARY_TEMP>65.0 F</DISPLAY_TERTIARY_TEMP>
<DISPLAY_AGE_TEMP>65.0 F</DISPLAY_AGE_TEMP>
</RECIPE>
</RECIPES>

 

[ILBMF]

Got it...thank you. This is my next brew...right after the Pliny the Elder clone is kegged this one goes on the burner.

 

[ed21201]

Between what's on the bottle and what I've read here I put this together

12 lbs Vienna Malt
1 lbs Pils
2 lbs Munich

1 oz Nugget (Pellets, 13.00 %AA) boiled 45 min.
1 oz Warrior® (Pellets, 16.00 %AA) boiled 30 min.
1 oz Tomahawk® (Pellets, 16.00 %AA) boiled 1 min.

Yeast : WYeast 1056 American Ale&#8482;

7.6% abv and 96 ibus

 

[jaynik]

So, what is the feedback on the recipe listed above from mmonacel