Caffery's Clone

Brew Type: Partial Mash Date: 06/05/03
Style: English Pale Ale/Strong Bitter Brewer: Mark Rasheed
Batch Size: 5.55 gal Assistant Brewer:
Boil Volume: 4.76 gal Boil Time: 60 min
Equipment: My Equipment Brewhouse Efficiency: 68.0 %
Taste Rating (50 possible points): 38.0

Ingredients
Amount Item Type % or IBU
3.31 lb Pale Liquid Extract (8 SRM) Extract 35.4 %
4.41 lb AMC Pale Malt (3 SRM) Grain 47.2 %
0.88 lb Pale Malt (2 Row) UK (3 SRM) Grain 9.4 %
0.44 lb Caramunich1 (6 SRM) Grain 4.7 %
0.22 lb Barley, Torrefied (2 SRM) Grain 2.4 %
0.09 lb Chocolate Malt (450 SRM) Grain 0.9 %
0.71 oz Northern Brewer [9.7%] (60 min) (First Wort Hop) Hops 22.3 IBU
0.25 oz Tassie Goldings [6.5%] (60 min) (First Wort Hop) Hops 4.7 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.047 SG (1.046-1.065 SG) Measured Original Gravity: 1.046 SG
Estimated Final Gravity: 1.011 SG (1.011-1.020 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 10 SRM (6-14 SRM) Color [Color]
Bitterness: 27.1 IBU (30.0-65.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 4.7 % (4.4-6.2 %) Actual Alcohol by Volume: 4.4 %
Actual Calories per 12 oz: 153 cal


Mash Profile
Name: My Mash Mash Tun Weight: 0.00 lb
Mash Grain Weight: 6.04 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.48 gal Adjust Temp for Equipment: No




Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 1.9 (1.5-2.4 vols)
Estimated Priming Weight: 2.1 oz Temperature at Bottling: 50.0 F
Primer Used: 50 grams Age for: 4.0 Weeks
Storage Temperature: 52.0 F


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.