pizza the Hutt beer 2 
Extract Recipe
Submitted By: caburdet78 (Shared)
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| Batch Size: 3.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 0.22 gal | Style Guide: BJCP 2008 |
| Color: 16.7 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 0.0 IBUs | Boil 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 |
| 1.0 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
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