2016 April Club Recipe - Extract
Specialty Beer

 

Type: Extract

Date: 2/9/2016

Batch Size: 5.00 gal

Brewer: Mike Young
Boil Size: 5.67 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.60 lb Maris Otter Liquid Extract (5.0 SRM) Extract 86.84 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 13.16 %

 

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.66 % Actual Alcohol by Vol: 0.65 %
Bitterness: 0.0 IBU Calories: 43 cal/pint
Est Color: 9.4 SRM Color:
Color
 

Mash Profile

Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 

Steep grains as desired (30-60 minutes)

 
Mash Notes: -

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

Every brewer will recieve the same ingredients (Extract or All-Grain). You can use one additional specialty grain if you'd like and also do whatever you would like to the grain you are given (smoke, toast, etc.). Hops, yeast, and process are all up to the brewer. We will sample and judge the beers at our April ABL meeting.

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