BeerSmith Recipe Printout - www.beersmith.com
Recipe: Pre-Cut
Brewer: Keith Brainard
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: Partial Mash
Taste: (35.0) Smell and taste of wort are of christmas tree. Of course, the taste has some sweetness. This should be interesting!
Recipe Specifications
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Batch Size: 3.00 gal
Boil Size: 3.75 gal
Estimated OG: 1.045 SG
Estimated Color: 5.8 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 58.0 %
Boil Time: 20 Minutes
Ingredients:
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Amount Item Type % or IBU
0.50 lb Amber Dry Extract (12.5 SRM) Dry Extract 9.2 %
2.10 lb Pale Malt (2 Row) US (2.0 SRM) Grain 38.8 %
2.10 lb Pale Malt, Maris Otter (3.0 SRM) Grain 38.8 %
0.21 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.9 %
0.50 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Fraser Fir Bough (Secondary 7.0 days) Misc
3.00 items Fraser Fir Bough (Boil 15.0 min) Misc
0.50 lb Honey (1.0 SRM) Sugar 9.2 %
1 Pkgs US-05/US-56 (Safale #1056) Yeast-Ale
Mash Schedule: My Mash 2
Total Grain Weight: 4.41 lb
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Name Description Step Temp Step Time
Mash In Add 5.51 qt of water at 162.5 F 151.0 F 60 min
Notes:
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Second runnings of both mashes of Big Slick 2. Grains are approximation of gravity of this wort. Extract and sugar added to achieve normal gravity beer. Used the open, half-pack of US-05. Fir boughs got all black and nasty looking after being boiled.
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