Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Boil Time: 60 min

Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 70.00 %
1.00 lb Munich I (Weyermann) (6.0 SRM) Grain 10.00 %
0.50 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 5.00 %
0.50 lb Barley, Flaked (Briess) (1.7 SRM) Grain 5.00 %
0.50 lb Caramel Malt – 20L (Briess) (20.0 SRM) Grain 5.00 %
0.50 lb Caramel Malt – 60L (Briess) (60.0 SRM) Grain 5.00 %
2.00 oz Amarillo (leaf) [9.40 %] (15 min) Hops 28.9 IBU
3.00 oz Amarillo (leaf) [9.40 %] (5 min) Hops 17.4 IBU
1.00 oz Amarillo (leaf) [9.40 %] (1 min) Hops 1.3 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Mash Name: Single Infusion 152 Total Grain Weight: 10.00 lb
Sparge Water: 5.20 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F TunTemperature: 70.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion 152Step Time Name Description Step Temp
60 min Sacrification Add 13.00 qt of water at 163.5 F 152.0 F

Batch Sparged +2.3 gal drain, 3.5 drain
1/29/2006 6.5 brix 1.013 FG