Scot_chale
Well-Known Member
I've been extract brewing for a year now and I'm planning on doing a bulk order to save some time and money, as well as try to develop my own recipe for a pale ale. I've got it planned out, and I've got my shopping cart set up. I just figured I'd share what I've got planned and see what you guys think.
This is includes all of my notes. If you think there is any way I can save some money or alter this to make it better, I'm open to suggestions.
Shopping List:
3lbs Rahr 2 row and 3lbs Crystal 60L
6X6Lb Gold LME
6lb Sparkling Amber DME
1lb Willamette and 6oz US Perle
6 Wyeast American Ale 1056
6 Muslin Sacs
Ultraship 35 Scale+ power cable
288 caps
Price for Northern Brewer- 265.23 (includes shipping)
two weeks primary, two weeks secondary
two weeks bottle conditioning
two weeks cold conditioning
Instructions:
1) Steep .5lb of 2 row and .5 lb of Crystal 60L at 155 degrees
for 20 minutes
2) Add 3 lbs of LME and bring to a boil
3) At hot break, add 2oz of Willamette and start 60 min boil
4) At 40 minutes in, add 3 lbs of LME and 1 lb DME
5) At 45 minutes, add 1 TSP of Irish Moss and 1 oz Perle
6) Cool the wort and pitch yeast
Calculator:
OG- 1.053
FG- 1.013
ABV- 5.21%
SRM- 7.53
IBU- 35.26
This is includes all of my notes. If you think there is any way I can save some money or alter this to make it better, I'm open to suggestions.
Shopping List:
3lbs Rahr 2 row and 3lbs Crystal 60L
6X6Lb Gold LME
6lb Sparkling Amber DME
1lb Willamette and 6oz US Perle
6 Wyeast American Ale 1056
6 Muslin Sacs
Ultraship 35 Scale+ power cable
288 caps
Price for Northern Brewer- 265.23 (includes shipping)
two weeks primary, two weeks secondary
two weeks bottle conditioning
two weeks cold conditioning
Instructions:
1) Steep .5lb of 2 row and .5 lb of Crystal 60L at 155 degrees
for 20 minutes
2) Add 3 lbs of LME and bring to a boil
3) At hot break, add 2oz of Willamette and start 60 min boil
4) At 40 minutes in, add 3 lbs of LME and 1 lb DME
5) At 45 minutes, add 1 TSP of Irish Moss and 1 oz Perle
6) Cool the wort and pitch yeast
Calculator:
OG- 1.053
FG- 1.013
ABV- 5.21%
SRM- 7.53
IBU- 35.26