pizza the Hutt beer 2

Extract Recipe

Submitted By: caburdet78 (Shared)
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Batch Size: 3.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 0.22 galStyle Guide: BJCP 2008
Color: 16.7 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
9.60 oz Amber Malt (22.0 SRM) Grain 2
9.60 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
4 lbs Amber Dry Extract (12.5 SRM) Dry Extract 4
1.00 oz Willamette [5.5%] - Boil 60 min Hops 5
1 pkgs American Ale Yeast Blend (White Labs #WLP060) Yeast 6

Notes

2 small cloves (not whole heads, please!) fresh minced garlic A pinch each of dried (not ground) basil, thyme. Fresh basil leaves, unchopped (~0.6 oz for boil, optional amount in secondary) 10) Dried oregano (~0.35 oz for boil, optional amount in secondary) Dried Tomatos in secondary . Steep crushed grains in 3 gallons of water at 170-degrees for 60 min 2. Bring to boil and add dry malt extract 3. 15 minutes into boil, add bittering hops and garlic