Partial Mash Recipe
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| Brewer: Mark Rasheed | |
| Batch Size: 5.55 gal | Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C) |
| Boil Size: 4.76 gal | Style Guide: BJCP 2008 |
| Color: 9.7 SRM | Equipment: My Equipment |
| Bitterness: 29.8 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: My Mash |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Mark's Ale Profile |
| ABV: 4.7% | Taste Rating: 38.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 6.55 oz |
AMC Pale Malt (3.0 SRM) |
Grain |
1 |
| 14.11 oz |
Pale Malt (2 Row) UK (2.5 SRM) |
Grain |
2 |
| 7.05 oz |
Caramunich1 (6.0 SRM) |
Grain |
3 |
| 3.53 oz |
Barley, Torrefied (1.7 SRM) |
Grain |
4 |
| 1.41 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 0.71 oz |
Northern Brewer [9.7%] - First Wort |
Hops |
6 |
| 0.25 oz |
Tassie Goldings [6.5%] - First Wort |
Hops |
7 |
| 3 lbs 4.91 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
8 |
| 1.0 pkgs |
London Ale (Wyeast Labs #1028) |
Yeast |
9 |
Notes
Was going for a clone of Caffery's but did not have any Irish Ale yeast so used Wyeast 1028.
Would try this again to see if yeast makes a difference.
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by fotisorfozde