Number 9 Clone

All Grain Recipe

Submitted By: ldobbs66 (Shared)
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Brewer: Dobbs
Batch Size: 5.20 galStyle: Fruit Beer (20A)
Boil Size: 6.73 galStyle Guide: BJCP 2008
Color: 11.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 25.0 IBUsBoil Time: 60 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 3
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
0.75 oz Cascade [2.5%] - First Wort Hops 5
0.25 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Cascade [4.0%] - Boil 10 min Hops 8
1.00 oz Cascade [4.0%] - Boil 3 min Hops 9
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 10

Notes

Apricot Puree added to Secondary and beer is poured over this for at least one week Shoudl have used a yeast with more Fruit such as WLP 002 or London ESB Wyeast 1968