Fat Lip Pale Ale

Type: Extract

Date: 5/24/2005

Batch Size: 5.00 gal

Brewer: Brad Nixon

Boil Size: 4.08 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (5 Gallon)

Taste Rating(out of 50): 40.0

Brewhouse Efficiency: -

Taste Notes: Very hoppy (Willamette) due to adding additional hops than called for in recipe. Good taste, not quite Belgian because of the hops, more like an American Pale Ale.

Ingredients

Amount Item Type % or IBU

0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.02 %

0.38 lb Munich Malt (9.0 SRM) Grain 4.51 %

0.25 lb Victory Malt (25.0 SRM) Grain 3.01 %

0.19 lb Biscuit Malt (23.0 SRM) Grain 2.26 %

7.00 lb Pale Liquid Extract (8.0 SRM) Extract 84.21 %

0.50 oz Magnum [15.00 %] (60 min) Hops 22.3 IBU

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

0.50 oz Hallertauer Hersbrucker [4.00 %] (15 min) Hops 2.9 IBU

0.25 oz Williamette [5.50 %] (5 min) (Aroma Hop-Steep) Hops -

1 Pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast-Ale

Beer Profile

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.052 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 5.24 %

Actual Alcohol by Vol: 6.13 %

Bitterness: 25.2 IBU

Calories: 226 cal/pint

Est Color: 12.4 SRM

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 10.00 lb

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn Sugar

Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 60.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

Used propane burner from Ray's boss. Worked great. Reduced brewing time by at least an hour. Did not use a hop bag and added a little extra hops at each stage.

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