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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 7:55 pm Post subject: Northern Spring Pale Ale |
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Brewing Method: Extract
Yeast: Wyeast 1272 American II
Yeast Starter: Per Wyeast package
Batch Size: 5.5 gal.
Original Gravity: 1.052
Final Gravity: N/A
Alcohol Content: N/A %
Total Grains: N/A
Color: N/A
Extract Efficiency: N/A %
Hop IBU's: N/A
Boiling Time: 60 min.
Primary Fermentation: 1 week at 68 F
Secondary Fermentation: 1 week at 62 F
Additional Fermentation: None
Grain Bill:
1 4 lb. can Alexander's Pale Malt Extract
3 lb. Dutch Extra Light Dry Malt Extract
1 lb. Pale Malt
1/2 lb. 30 L Crystal Malt
1/2 lb. Carapils Malt
3/4 cup Light Brown Sugar
Hop Bill:
1.5 oz. 10% Alpha Northern Brewer Plugs at 60 min.
0.5 oz. same at 20 min.
0.5 oz. same at 5 min.
0.5 oz. same dry hop in secondary
Mash Schedule:
Brewers Notes:
30 min. steep at 150 F for pale, crystal, carapils malts; also added 1 tsp. gypsum due to using spring water; 1 tsp. Irish Moss at 20 minutes; added an extra 1/2 gallon of water to wort in primary after initial O.G. reading of 1.10! (whoops!) This brought it back in to style range. |
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