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BUCK'S CORONA ALL GRAIN

BUCK'S CORONA ALL GRAIN

Specialty Beer : All Grain : 12 gal

buck

With over 9,000 downloads of extract recipe it's time for all grain upgrade

June 19, 2003 at 05:11pm

4.0/5.0 1 rating

Ingredients (All Grain12 gal)

  • 14 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 1 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 4 lbs Rice Flaked

    Rice Flaked

    Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

  • 2 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1.5 oz Northern Brewer - 8.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Notes

This is the all grain of my extract recipe. Perle or Northern Brewer hops work great Yeast EDME

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.047 1.026 - 1.120
Terminal Gravity: 1.009 0.995 - 1.035
Color: 4.5 SRM 1 - 50
Alcohol: 5.0% ABV 2.50% - 14.50%
Bitterness: 22.8 IBU 0.00 - 100.00

Discussion

buck

Still a well received recipe

2007-06-18 10:37am

Always have to do this recipe a few times during summer. Done minor mod to recipe but stay close to same recipe. Usually to lighten up in color

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