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Christ's Blood

Brewer: Social Experiment Brewing Co Email: mlanzarone@gmail.com
Beer: Christ's Blood Style: American Amber Ale
Type: Partial mash Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 21 IBU
OG: 1.051 FG: 1.008
Alcohol: 5.6% v/v (4.4% w/w)
Water: 1 tsp. gypsum
Grain: 3 lb. American 2-row
.75 lb. American Munich
.5 lb. Belgian aromatic
.25 lb. Dextrine malt (Cara-Pils)
.5 lb. British crystal 50-60L
.25 lb. Flaked oats
.25 lb. American victory
Mash: 65% efficiency
Mash in at 140F let sit at 133-135 for 20 minutes. Add boiling water to raise temperature to 145-148 for 30 minutes. Add more boiling water to raise to 155F for 30 minutes. Mash out at 167F.
Boil: 60 minutes SG 1.086 3 gallons
3.5 lb. Light malt extract
.5t Irish Moss Powder
Hops: .5 oz. Eroica (12% AA, 60 min.)
.5 oz. Styrian Goldings (5.5% AA, 15 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
.5 oz. Styrian Goldings (aroma)
.5 oz. Tettnanger (aroma)
Yeast: American Ale Yeast
Carbonation: 2.5 volumes Dried Malt Extract: 7.60 oz. for 5 gallons @ 68°F

Recipe posted 03/19/08.