Otter Creek Copper Ale - Recipe

Otter Creek Copper Ale (1 ratings)

Brewer: DRE
Batch Size: 5.50 gal	Style: Düsseldorf Altbier ( 7C)
Boil Size: 6.22 gal	Style Guide: BJCP 2008
Color: 11.5 SRM	Equipment: Ecksploration Ales
Bitterness: 27.7 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.7° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs 4.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
10.00 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	2
8.00 oz	Munich Malt (9.0 SRM)	Grain	3
6.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	4
1.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
1.00 oz	Roasted Barley (300.0 SRM)	Grain	6
0.50 oz	Chinook [10.0%] - Boil 60 min	Hops	7
0.50 oz	Hallertauer Hersbrucker [4.0%] - Boil 60 min	Hops	8
1.10 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
0.50 oz	Tettnang (Tettnang Tettnager) [4.0%] - Boil 10 min	Hops	10
1.0 pkgs	German Ale (Wyeast Labs #1007)	Yeast	11
0.50 oz	Tettnang (Tettnang Tettnager) [4.0%] - Dry Hop 4 days	Hops	12