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Bloody Hell Pale Ale
By donrajin

An all around good drinkable E
OG: 1.055 1.059
FG: 1.017 1.021
ABV: 5.1%
IBU: 35

INGREDIENTS FOR 5 GALLONS

All-Grain (Based on 70% Efficiency)

11.0 lbs. British Pale Malt (Maris Otter)
1.0 lbs. Crystal 60oL
0.5 lbs. Biscuit Malt
0.5 oz. Magnum Hop Pellets (13% AA) 60 min.
0.25 oz. Challenger Hop Pellets (9% AA) 60 min.
1.0 oz. Kent Goldings Whole Hops (5% AA) 5 min.
1.0 oz. Kent Goldings Whole Hops (5% AA)- Dry Hop
1 vial Wyeast 1968 Special London Ale / WLP002
1 tablet Whirfloc
4.8 oz. Corn Sugar (priming)
1. Mashed at 152oF for 60 min.
2. Sparged (fly sparge) for 60 min @ 170oF.
3. Brought to boil & added boil hops
4. At 45 min. added wort chiller and whirfloc tablet
5. At 55 min. added flavor hops
6. At 60 min. stopped boil & started chiller
7. Racked to glass carboy and pitched 1/2 gallon yeast
starter.
8. Ferment as normal.
9. Rack to fermentor and Dry Hop for 1 week.
10. Add corn sugar at bottling and condition for 3-4 weeks.
11. Enjoy!!!


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