Blager Ale

Type: Extract

Date: 10/1/2008

Batch Size: 5.00 gal

Brewer: Peter
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)

Ingredients

Amount Item Type % or IBU
9.00 lb Breiss Gold (8.0 SRM) Extract 80.00 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 8.89 %
0.50 lb Black malt (475.0 SRM) Grain 4.44 %
0.50 lb Caramel/Crystal Malt – 80L (80.0 SRM) Grain 4.44 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
1.00 oz Mt. Hood [6.00 %] (60 min) Hops 10.6 IBU
1.00 oz Tradition [6.00 %] (30 min) Hops 8.1 IBU
0.50 oz Select Spalt [4.75 %] (10 min) Hops 1.5 IBU
0.50 oz Select Spalt [4.75 %] (0 min) Hops -
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale

Beer Profile

Est Original Gravity: 1.081 SG

Measured Original Gravity: 1.081 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.59 % Actual Alcohol by Vol: 8.51 %
Bitterness: 20.2 IBU Calories: 370 cal/pint
Est Color: 34.0 SRM Color:

Color

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: -

Steep grains as desired (30-60 minutes)

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: 28.0 days
Storage Temperature: 52.0 F

download the Beer Smith recipe – Blager Ale

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