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November 12, 2008

Granolabrau-winter’s coming! Just like socks for your liver.

by @ 4:19 am. Filed under Pale Ale

Category: Pale Ale
Recipe Type: All Grain

Fermentables:

6 lbs 6-row cracked pale malt
1 lbs white or brown rice
1 lbs yellow corn grits or flaked maize
6 oz flaked barley
4 oz oatmeal
1.5 lbs clover or orange blossom honey

Other

4 oz millet
Yeast Wyeast German ale yeast (#1007)

Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize.
The result should be a mushy, gummy mess.

Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise
to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract
(e.g., 6 gallons at S.G. 1.042).

Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill
wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved
hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in
secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!

November 18, 2006

Pete’s Wicked Clone

by @ 4:46 pm. Filed under Pale Ale, Uncategorized

Category: Pale Ale
Recipe Type: All Grain

Fermentables:

8-9 lbs pale malt
1 lbs crystal malt
.25 lbs chocolate malt mash at 155F

Hops:

.5 oz Cascade (60 min boil)
.25 oz Chinook (60 min boil)
.5 oz Cascade (10 min finish)

Yeast: Wyeast #1056

Procedure: Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use
1/2 ounce Cascade to finish.

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