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Rising Phoenix Ale

Brewer: Matt Email: tcbrewguy@hotmail.com
Beer: Rising Phoenix Ale Style: California Common
Type: Partial mash Size: 5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 40 IBU
OG: 1.047 FG: 1.012
Alcohol: 4.5% v/v (3.5% w/w)
Grain: 5.25 lb. American 2-row
.75 lb. American crystal 40L
.5 lb. American Munich
Mash: 80% efficiency
Single infusion mash - 152°F Saccharification for 60 minutes. Sparge @ 168°F-172°F.
Boil: 60 minutes SG 1.055 4.25 gallons
1 lb. Light dry malt extract
1 Whirlfloc Tab @ 15 min. remaining
Hops: 1 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
Yeast: Wyeast #2112 California Common Lager. Ferment between 55-60 degrees to take advantage of the lager qualities of this yeast. Mid to high 60s will produce a more estery ale-like profile.
Log: Dry hop with .5-1 oz Cascade, if desired.
Carbonation: For 2.6 Vol's CO2 - 4.55 oz Corn Sugar. Or, keg and force carb.

Recipe posted 03/06/06.