Vaccine - American Amber Ale |
RECIPE INFO |
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by [email protected]
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Recipe Type:
Partial Mash |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 40 Minutes
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Efficiency: 75%
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OG: 1.059 |
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FG: 1.011 |
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ABV: 6.29%
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Bitterness: 26.11 (tinseth)
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IBU/OG: 0.44 |
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Color: 10.7° SRM
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Calories: 6.29 per 330ml
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Modified octoberfest |
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FERMENTABLES |
| 12.3% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 24.6% |
0 |
Dry Malt Extract - Amber |
42 |
10 |
Mash |
| 12.3% |
0 |
Dry Malt Extract - Dark - US |
44 |
18 |
Mash |
| 45.9% |
0 |
Liquid Malt Extract - Munich - US |
35 |
8 |
Mash |
| 2.5% |
0 |
Lactose - Milk Sugar - US |
41 |
1 |
Mash |
| 2.5% |
0 |
Turbinado - US |
44 |
10 |
Mash |
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HOPS |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
First Wort |
35 Minutes |
2.8 |
26.11 |
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YEAST |
| Fermentis Safale US-05 |
81% |
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OTHER INGREDIENTS |
| 0.17 |
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Woodchips |
0 minutes |
Boil |
| 1 |
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Bourbon |
0 minutes |
Boil |
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INSTRUCTIONS |
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Soak wood chips in bourbon for at least 3 days.
!Bring one gallon of water to 150 -165 degrees.
Place grain in water for 20 min. Remove grain.
Bring water to boil.
Add LME, both DME, and lactose.
Add hops.
Bring to slow, gentle boil for 30 min.
Terminate boil and cool to 70 degrees.
Put wort in fermenter.
Add water to between 2 and 2.5 gal mark.
Add yeast.
When brix stops dropping, add wood chips and bourbon.
Let wood chips sit in fermenter for 10 days.
Bottle.
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