Irish Red 1 All Grain Nobody 1.89271e+01 2.17661e+01 0.00000e+00 7.00000e+01 Willamette 1 5.00000e+00 2.83495e-02 Boil 6.00000e+01 Mild and pleasant, slightly spicy, aromatic. Aroma

Pellet

4.00000e+00 6.25000e+01 Fuggles, Styrian Goldings, Tettnang. 2.35000e+01 7.35000e+00 3.25000e+01 3.50000e+01 Golding 1 5.00000e+00 1.41748e-02 Boil 1.50000e+01 A.K.A Yakima Golding. This is an American version of traditional English aroma varieties. Aroma

Pellet

2.50000e+00 6.60000e+01 US Kent Golding, Styrian Golding 4.00000e+01 1.45000e+01 2.55000e+01 3.00000e+01 Special Roast 1 Grain 1.13398e-01 7.20000e+01 5.00000e+01 FALSE US Briess Special Roast Malt is a specially processed malt from the American maltster, Briess. It is kilned using 6 row barley and it appears to be Victory Malt turned up a notch. Flavor: Toasty, Strong Biscuit, Sour Dough, Tangy. Any non-straw colored beer where roasty, toasty flavors are acceptable is a good candidate for this malt. Porters and Nut Brown Ales could take a good helping of this malt, and smaller amounts (less than 8 ounces) would work in Viennas, Märzens, and Alt beers. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+01 TRUE FALSE 0.00000e+00 Biscuit Malt 1 Grain 5.66990e-02 7.90000e+01 2.30000e+01 FALSE Belgium Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread and biscuits, or toasted flavor and aroma characteristics to Lagers and Ales. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+01 FALSE FALSE 0.00000e+00 Chocolate Malt (US) 1 Grain 5.66990e-02 6.00000e+01 3.50000e+02 FALSE US Being the least roasted of the black malts, Chocolate malt will add a dark color and pleasant roast flavor. Small quantities lend a nutty flavor and deep, ruby red color while higher amounts lend a black color and smooth, roasted flavor. Use 3 to 12%. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+01 FALSE FALSE 0.00000e+00 Cara-Pils/Dextrine 1 Grain 1.13398e-01 7.20000e+01 2.00000e+00 FALSE US Dextrins lend body, mouth feel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding color. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 2.00000e+01 FALSE FALSE 0.00000e+00 Amber Liquid Extract 1 Extract 2.72155e+00 7.80000e+01 1.30000e+01 FALSE US 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 1.00000e+02 FALSE FALSE 0.00000e+00 Caramel/Crystal Malt - 10L 1 Grain 1.13398e-01 7.50000e+01 1.00000e+01 FALSE US This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness. 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 2.00000e+01 FALSE FALSE 0.00000e+00 Wyeast - American Ale II 1 Ale

Liquid

1.25000e-01 FALSE Wyeast Labs 1272 1.50000e+01 2.20000e+01 Medium 7.40000e+01 Consistent performance. Fruitier and more flocculent than 1056. SLightly nutty, soft, clean, with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist, mash, and other wort characteristics. Reliably flocculent, producing bright beer without filtration. American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout, Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout, other strong Ales, Christmas/Winter Ale, Spice/Herb/Vegetable Ale, Smoked Ale, Wood-Aged Ale, Fruit Ale 0 0 FALSE 1 2.10000e+01 2.10000e+01 7.40000e+01 7.00000e+00 0.00000e+00 0.00000e+00 TRUE Pre-boil You should now have 0.000 tsp wort. Add 3.000 gal water to the kettle, bringing pre-boil volume to 3.000 gal. FALSE 00:00:00 FALSE 0.00000e+00 Start boil Bring the wort to a boil and hold for 1.000 hr. FALSE 00:00:00 FALSE 6.00000e+01 Boil/steep fermentables Boil or steep 4.000 oz Special Roast, 2.000 oz Biscuit Malt, 2.000 oz Chocolate Malt (US), 4.000 oz Cara-Pils/Dextrine, 6.000 lb Amber Liquid Extract, 4.000 oz Caramel/Crystal Malt - 10L, . FALSE 00:00:00 FALSE 6.00000e+01 Hop addition Put 1.000 oz Willamette into boil for 1.000 hr. FALSE 00:00:00 FALSE 6.00000e+01 Hop addition Put 1.000 oz Golding into boil for 20.000 min. FALSE 00:00:00 FALSE 2.00000e+01 Post boil You should have 2.500 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. Add 2.500 gal top up water into primary. The final volume in the primary is 5.000 gal. FALSE 00:00:00 FALSE 0.00000e+00 Pitch yeast Cool wort and pitch Wyeast - American Ale II Ale yeast, to the primary. FALSE 00:00:00 FALSE 0.00000e+00 Ferment Let ferment until FG is 1.012. FALSE 00:00:00 FALSE 0.00000e+00 Transfer to secondary Transfer beer to secondary. FALSE 00:00:00 FALSE 0.00000e+00 5 gal batch - mine 1 2.17662e+01 1.89271e+01 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 2.83906e+00 6.00000e+01 TRUE 0.00000e+00 2.17661e+01 0.00000e+00 1.08500e+00 0.00000e+00 1.04601e+00 1.01196e+00 0 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 0.00000e+00 09/14/2011 0.00000e+00 FALSE 0.00000e+00 0.00000e+00 0.00000e+00