A recipe from friend of the show, Patrick Chavez, AKA Patchworx Brewing. Check out our tasting of this recipe.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
75 min |
48.5 |
18.5 SRM |
1.108 |
1.032 |
10 % |
Fermentables
| Name |
Amount |
% |
| Extra Pale Maris Otter® Malt |
9.612 lbs |
40.04 |
| Malteurop 2-Row Pale |
7.694 lbs |
32.05 |
| Munich Malt, Germany |
3.836 lbs |
15.98 |
| Caramel Munich I |
1.433 lbs |
5.97 |
| Caramunich III |
1.433 lbs |
5.97 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
1.02 oz |
75 min |
First Wort |
Pellet |
12 |
| Willamette |
2.03 oz |
40 min |
Boil |
Pellet |
5.5 |
| Willamette |
1.02 oz |
20 min |
Boil |
Pellet |
5.5 |
| Willamette |
1.02 oz |
10 min |
Boil |
Pellet |
5.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (CaCl2) |
4.783 g |
0 min |
Mash |
Water Agent |
| Lactic Acid |
4.783 ml |
0 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Pub (A09) |
Imperial Yeast |
74% |
32°F - 32°F |
Mash
| Step |
Temperature |
Time |
| Temperature |
152.6°F |
45 min |
