Smuttynose Clone |
Type: Extract | Date: 12/24/2003 |
Batch Size: 5.00 gal | Brewer: Rob Kirkpatrick |
| Boil Size: 5.72 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brewpot 10 Gallon |
| Taste Rating(out of 50): 40.0 | Brewhouse Efficiency: - |
| Taste Notes: You better Like Hops |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 5.00 lb | Light Dry Extract (8.0 SRM) | Dry Extract | 71.43 % | | 1.00 lb | Wheat Dry Extract (8.0 SRM) | Dry Extract | 14.29 % | | 0.50 lb | Cara-Pils/Dextrine (2.0 SRM) | Grain | 7.14 % | | 0.50 lb | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 7.14 % | | 1.00 oz | Chinook [13.00 %] (60 min) | Hops | 46.1 IBU | | 1.00 oz | Chinook [13.00 %] (5 min) | Hops | 9.2 IBU | | 0.50 oz | Cascade [5.50 %] (15 min) | Hops | 4.8 IBU | | 0.50 oz | Cascade [5.50 %] (5 min) | Hops | 1.9 IBU | | 1.00 tsp | Irish Moss (Boil 20.0 min) | Misc | | | 1 Pkgs | Irish Ale (Wyeast Labs #1084) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.053 SG | Measured Original Gravity: 1.050 SG |
| Est Final Gravity: 1.014 SG | Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 5.16 % | Actual Alcohol by Vol: 5.21 % |
| Bitterness: 62.1 IBU | Calories: 220 cal/pint |
| Est Color: 10.8 SRM | Color: |
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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: - |
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Steep grains as desired (30-60 minutes)
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| Mash Notes: - |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 3.8 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 21.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
1. place crushed grain in muslin bag
2. steep grain between 150 and 170 (I find using a nylon drawstring bag and steeping with 3 gallons works. Run 2 gallons of 150-170 degree watter through grain bag and squeeze the juices out. You should have almost 5 gallons.
3. add the malt extracts if you use liquid add .5 pounds to the light malt and .1 to the wheat malt.
4. when mixture boils add 1 oz chinook
5. with 20 minutes left add irish moss
6. with 15 minutes left add .5 oz of cascade hops
7. with 5 minutes left add the rest of your hops both flavors.
8. top off to 5 gallons and cool wort to 70-75
9. strain through fine mesh strainer or use a bucket bag. (I use a strainer fine screen it really gets the O2 in the wort.) into your primary fermenter.
10 pitch yeast
Let it sit for 13 days transfer to secondary to relieve sediment and let stand one additional day.
I use a cup of water on the stove and boil my priming suggar into it then cool it. I then prime the whole batch and bottle.
Let sit at least 3 weeks.
ENJOY !!! |
