Recipes

Blager Ale

by simplybeer · December 22, 2008

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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