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96th Street Ale

A well hopped American Ale. Next batch I'm going to cut down on the hops a little.

Brewer: doctorh Email: -
Beer: 96th Street Ale Style: American Ale
Type: Extract Size: 5 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 47 IBU
OG: 1.052 FG: 1.014
Alcohol: 4.8% v/v (3.8% w/w)
Water: None per se, but our water here in Omaha is pretty good.
Grain: 1 lb. British crystal 50-60L
Steep: 150 degrees for 30 minutes then strain into boil.
Boil: 60 minutes SG 1.086 3 gallons
3.3 lb. Light malt extract
3.3 lb. Amber malt extract
1 tsp 15 min left in boil.
Hops: 1 oz. Chinook (12% AA, 60 min.)
1 oz. Willamette (5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: I've used Wyeast 1007 (German Ale) as well as Muntons Gold. Can't tell the difference.
Log: 5 days in primary, 7-10 in secondary.
Carbonation: 5 oz priming sugar in the bottling bucket.

Recipe posted 01/02/03.