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Bent Rod
You know where the action is at, just look for the bent rod!
| Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
| URL: | http://bobsbeerandbbq.com | |||||||
| Beer: | Bent Rod | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.060 | FG: | 1.012 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Grain: | 5 lb. American 2-row 4 lb. 8 oz. German Vienna 1 lb. American crystal 10L 1 lb. Dextrine malt (Cara-Pils) 8 oz. Flaked barley 4 oz. Belgian Special B |
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| Mash: | 68% efficiency | |||||||
| Mash in @ 152° for 60 minutes Sparge with 170° | ||||||||
| Boil: | 90 minutes | SG 1.043 | 7.0 gallons | |||||
| Irish moss @ 15 min. to go in the boil | ||||||||
| Hops: | 1.0 oz. Kent Goldings (5% AA, 60 min.) 1.0 oz. Willamette (5% AA, 20 min.) 1.0 oz. Kent Goldings (5% AA, 1 min.) 1.0 oz. Willamette (5% AA, 1 min.) |
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| Yeast: | WLP001 California Ale Yeast This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. Attenuation: 73-80% Flocculation: Medium Optimum Fermentation Temperature: 68-73°F Alcohol Tolerance: High |
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Recipe posted 02/01/07.
