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Raging Tango v 2.0

Version 2 of my Raging Bitch clone recipe.
Brewer
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Ian Whitney
Beer Style
No Style Assigned
Recipe Type
Extract with Specialty Grains
Brew Date
Oct 02, 2010
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malt & fermentables

% LB OZ Malt or Fermentable ppg °L
72% 3 15 Briess Pilsen Light DME info 43 2 ~
18% 1 0 Corn Sugar (Dextrose) info 40 0 ~
9% 0 8 American Crystal 60L info 34 60 ~
Original Gravity
1.075 measured
(1.074 estimated)
Final Gravity
1.013 measured
(1.013 estimated)
Color
8° SRM / 17° EBC
(Gold to Copper)
Mash Efficiency
75%

hops
use time oz variety form aa
boil 60 mins 0.564 Warrior info pellet 17.2
boil 1 min 2.0 Amarillo info pellet 7.0
boil 1 min 1.0 Columbus info pellet 14.4
dry hop 6 days 0.494 Amarillo info pellet 7.0
dry hop 6 days 0.247 Columbus info pellet 14.4
dry hop 1 day 0.494 Amarillo info pellet 7.0
dry hop 1 day 0.247 Columbus info pellet 14.4
Bitterness
61.0 IBU / 24 HBU
ƒ: Tinseth
BU:GU
0.83

yeast
White Labs Belgian Ale (WLP550) info
ale yeast in liquid form with medium flocculation and 82% attenuation
Alcohol
8.3% ABV / 6% ABW
(8.1% est. ABV / 6% est. ABW)
Calories
241 per 12 oz.

misc
use time amount ingredient
boil 10 min 1 ounces Yeast Nutrient info
boil 10 min 1 ounces Whirlfloc Tablet info
bottling 0 min 2.15 ounces Corn Sugar info
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comments
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No, you don't actually use 1oz of yeast nutrient or whirlfloc. 1/2 a whirlfloc tablet and about 1/4 tsp of nutrient.

said Ian Whitney over 1 year ago
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Pitched yeast at 68ΒΊ F. Keeping fermentation at that temp for the first 48 hours.

said Ian Whitney over 1 year ago
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I am going to make something similar today. I see you used sugar this time to help dry it out. good idea. what did you think of 68 degrees with this yeast?

said Chris McNally over 1 year ago
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I thought 68 worked pretty well. After 48 hours I started to move the temperature up, a degree or two a day, until I reached 74. I think this beer could be a bit crisper that this recipe. I got this batch down to 1.013ish, but was aiming for 1.010.

said Ian Whitney over 1 year ago
Something very clever (not to mention beery).

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