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November 20, 2008

Double Diamond

by @ 4:28 am. Filed under Uncategorized

Category:Pale Ale
Recipe Type:All Grain

Fermentables:

9 lbs Pale ale malt
1 lbs crystal malt
.75 lbs Brown sugar
.5 lbs malto-dextrins ( or 3/4# cara pils)

Hops

2 oz Williamette (60m)

Yeast 1/2 ounce Williamette Whitbred dry yeast

Procedure This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and maltodextrins.

Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and
steep 1/2 ounce Williamette hops for 10-15 minutes.

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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