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.