Stone Levitaiton ale v2-extract

Extract Recipe

Submitted By: bcas67 (Shared)
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Brewer: BCAS
Batch Size: 5.00 galStyle: American Amber Ale ()
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 15.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 42.4 IBUsBoil Time: 60 min
Est OG: 1.055 (13.7° P)
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.04 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1
0.96 oz Black (Patent) Malt (500.0 SRM) Grain 2
7.04 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
5 lbs 6.14 oz Light Dry Extract (8.0 SRM) Dry Extract 4
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 5
0.90 oz Columbus (Tomahawk) [12.9%] - Boil 60 min Hops 6
0.50 oz Cascade [5.5%] - Boil 15 min Hops 7
0.29 tsp Irish Moss (Boil 15 min) Misc 8
1.00 oz Amarillo Gold [8.5%] - Boil 10 min Hops 9
1.00 oz Crystal [3.5%] - Boil 0 min Hops 10
0.50 oz Simcoe [13.0%] - Boil 0 min Hops 11
2.0 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 12
0.77 oz Amarillo Gold [8.5%] - Dry Hop 7 days Hops 13

Notes

Used a Belgian ale yeast wlp 570 instead of wlp001 California ale yeast or wlp1056 american ale yeast. Also added 1lb clear candi sugar.

This Recipe Has Not Been Rated

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