Robert's Parched G.O.A.T.

Partial Mash Recipe

Submitted By: wcyarbrough (Shared)
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Batch Size: 5.00 galStyle: American Amber Ale (19A)
Boil Size: 4.27 galStyle Guide: BJCP 2015
Color: 15.4 SRMEquipment: Extract - Standard 5 Gal/19 l Batch
Bitterness: 33.9 IBUsBoil Time: 60 min
Est OG: 1.067 (16.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Austin, TX Water 1
2 lbs Munich Malt (9.0 SRM) Grain 2
8.00 oz Caramunich Malt (56.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
4.00 oz Biscuit Malt (23.0 SRM) Grain 5
2.08 oz Chocolate Malt (350.0 SRM) Grain 6
7 lbs Pale Liquid Extract [Boil] (8.0 SRM) Extract 7
1.00 oz Willamette [5.5%] - Boil 60 min Hops 8
1.00 oz Centennial [10.0%] - Boil 30 min Hops 9
0.50 oz Willamette [5.5%] - Boil 20 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 tsp Irish Moss (Boil 10 min) Misc 12
2.0 pkgs California Ale (White Labs #WLP001) Yeast 13

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