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Caffery's Clone

English Pale Ale/Strong Bitter

Partial Mash


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Brewer/Contributor: Mark Rasheed

Batch Size: 5.55 gal

Boil Size: 4.76 gal

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Caffery's Clone

Type: Partial Mash

Date: 6/5/2003

Batch Size: 5.55 gal

Brewer: Mark Rasheed
Boil Size: 4.76 galAsst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 68.00
Taste Notes:


AmountItemType% or IBU
3.31 lbPale Liquid Extract (8.0 SRM)Extract35.38 %
4.41 lbAMC Pale Malt (3.0 SRM)Grain47.17 %
0.88 lbPale Malt (2 Row) UK (2.5 SRM)Grain9.43 %
0.44 lbCaramunich1 (6.0 SRM)Grain4.72 %
0.22 lbBarley, Torrefied (1.7 SRM)Grain2.36 %
0.09 lbChocolate Malt (450.0 SRM)Grain0.94 %
0.71 ozNorthern Brewer [9.70 %] (60 min) (First Wort Hop)Hops22.3 IBU
0.25 ozTassie Goldings [6.50 %] (60 min) (First Wort Hop)Hops4.7 IBU
1 PkgsLondon Ale (Wyeast Labs #1028)Yeast-Ale


Beer Profile

Est Original Gravity: 1.047 SG

Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.65 % Actual Alcohol by Vol: 4.43 %
Bitterness: 27.1 IBUCalories: 203 cal/pint
Est Color: 9.7 SRMColor:

Mash Profile

Mash Name: My MashTotal Grain Weight: 6.04 lb
Sparge Water: 5.48 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

ERROR - All Grain/Partial Mash recipe contains no mash steps

Mash Notes:

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 1.9
Pressure/Weight: 2.1 ozCarbonation Used: 50 grams
Keg/Bottling Temperature: 50.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 


Was going for a clone of Caffery's but did not have any Irish Ale yeast so used Wyeast 1028.
Would try this again to see if yeast makes a difference.

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