BREWING A BEER CLONE

DUS T C LO N E

OG 1.060 • FG 1.016 • ABV 5.95

AMERICAN IPA All Grain Boil Time: 60 MIN Fermentor volume: 6 gallons 7 gallons in kettle Efficiency: 70%

GRAIN BUILD 11.75 lb Pale 2-Row 1.50 lb Munich 0.50 lb Carapils 0.50 lb Caramel / Crystal 60L 0.50 lb Melanoidin MASH Mash temperature between 152° F -154° F for 60 minutes (test conversion with iodine) Sparge temperature 170° HOPS 0.5 oz Citra Pellet First Wort 1.0 oz Citra Pellet Boil 20 min 1.25 oz Citra Pellet Boil 10 min 1.25 oz Citra Pellet Boil 5 min 1.25 oz Citra Pellet (Flameout) 3.0 oz Citra Pellet Dry Hop 7 days YEAST Wyeast 1968 London ESB Ale. Optimum temperature: 64-72°F FERMENTATION SCHEDULE: 1–2 week primary; 1-2 weeks secondary 2 weeks bottle conditioning Cheerse