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Otto's Black Ale All-grain
Color
Stats
OG1.052
FG1.015
IBU26
ABV4.80 %
SRM26
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
Description
******DISREGARD THE OTHER RECIPE. I ENTERED THE WRONG HOP INFO****** The beer is malty with a slight roast quality. Cleanly hopped and is black in color. Just delicious
Submitted by cjotto76 on 09-Nov-2012

Recipe Details
Tasting Notes Disregard the other recipe of this. I messed up the hop info....Sorry
Awards
Boil Volume 6.25 gallons
Boil Time 60 minutes
Batch Size 5.50 gallons
Yeast White Labs European Ale 011 (75% app. attenuation)
Primary Fermentation Glass 7-10 Days
Secondary Fermentation Plastic 7 Days
Other Fermentation
Procedure Mash grains at 152 degrees for 60 minutes. Sparge at 170. Run off 6.25 gallons. I've bottled and kegged this one. If bottling, wait 3-4 weeks to condition.
  Style Comparison
  Low   High
OG 1.052
FG 1.015
IBU 26
SRM 26
ABV 4.80
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
52.4 % 5.50 American Two-row Pale 2-Row Malt 27.8 1.8
28.6 % 3.00 German Munich Munich Malt 15.1 8.0
14.3 % 1.50 Belgian CaraMunich Caramunich Malt 6.8 75.0
2.4 % 0.25 Black Patent Black Patent Malt 1.0 500.0
2.4 % 0.25 Chocolate Chocolate Malt 1.0 350.0
  10.50     51.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Willamette Pellet 5.5 5.5 60 0.264 19.7
25.0 % 0.50 Saaz Pellet 3.5 1.8 15 0.131 3.1
25.0 % 0.50 Saaz Pellet 3.5 1.8 15 0.131 3.1
  2.00               26.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss Last 15 minutes