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Sweet Cheeks
| Brewer: | Fab | Email: | - | |||||
| Beer: | Sweet Cheeks | Style: | American Pale Ale | |||||
| Type: | Extract w/grain | Size: | 2 gallons | |||||
| Color: |
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Bitterness: | 39 IBU | |||||
| OG: | 1.064 | FG: | 1.010 | |||||
| Alcohol: | 6.9% v/v (5.4% w/w) | |||||||
| Grain: | 180g Special Roast 50L 100g American victory |
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| Steep: | Steep grains for 20 minutes @ 155° F. | |||||||
| Boil: | 60 minutes | SG 1.064 | 2 gallons | |||||
| 845g Light malt extract 250g Turbinado sugar 275g Honey |
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| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes. | ||||||||
| Hops: | 12g Palisades (8.3% AA, 60 min.) 8g Amarillo (8% AA, 15 min.) |
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| Yeast: | Nottingham Ale Dry Yeast: The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F | |||||||
| Log: | Brewed 5/24/09: Total Brew time: 1 hour 50 minutes | |||||||
| Carbonation: | 1-1/2 tsp of granular sugar per 22 oz bottle. | |||||||
| Tasting: | To follow | |||||||
Recipe posted 05/24/09.
