Honey soit qui mal y brasse v2

All Grain Recipe

Submitted By: cadilhac (Shared)
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Batch Size: 4.49 galStyle: American Amber Ale (10B)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 13.0 SRMEquipment: 48qts Cooler, 30L Topf
Bitterness: 34.8 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.49 gal Edinburg, Scotland Water 1
5 lbs 8.18 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2
2 lbs 3.27 oz Melanoidin (Weyermann) (30.0 SRM) Grain 3
2 lbs 3.27 oz Munich Malt (9.0 SRM) Grain 4
8.82 oz Carabelge (Weyermann) (16.5 SRM) Grain 5
1.06 oz Celeia [4.0%] - First Wort Hops 6
0.71 oz Mt. Hood [5.5%] - Boil 15 min Hops 7
0.35 oz Celeia [4.0%] - Boil 15 min Hops 8
0.71 oz Mt. Hood [6.0%] - Steep 5 min Hops 9
0.35 oz Celeia [4.0%] - Steep 5 min Hops 10
1.0 pkgs Newcastle Dark Ale Yeast (Mangrove Jack's #M03) Yeast 11
1.41 oz Mt. Hood [6.0%] - Dry Hop 4 days Hops 12
0.71 oz Celeia [4.5%] - Dry Hop 4 days Hops 13

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