Number 9 Clone 
All Grain Recipe
Submitted By: ldobbs66 (Shared)
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| Brewer: Dobbs | |
| Batch Size: 5.20 gal | Style: Fruit Beer (20A) |
| Boil Size: 6.73 gal | Style Guide: BJCP 2008 |
| Color: 11.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 25.0 IBUs | Boil 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 items |
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 |
| 1.0 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 1968This Recipe Has Not Been Rated
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