Description:

After it was on tap and near the end the Diacytel cleared and this beer really shined through. It was simple BUT the mash made it complex. Perfect color. Head was more than one probably wants....a 16 glass would stand 3 inches for about 2-3 minutes before it would settle to a perfect look. Definately needs longer lagering times with S-23

Ingredients:

• 5.95 gal - Venice City Water (Water)
• 10 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 4.0 oz - Coopers Pale Malt Extract (20.3 SRM) (Grain)
• 1.5 oz - Tettnang US / "German Label" [4.7%] - Boil 40 min (Hops)
• 2.0 oz - Hallertauer Mittelfrueh [4.0%] - Boil 0 min (Hops)
• 1 pkgs - Cooper Ale (Coopers #-) (Yeast)
• 1 pkgs - Safale American 05 (DCL/Fermentis #US-05) (Yeast)
• 0.50 oz - Gelatin (Knox) (Secondary 5 hours) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.054 (13.3° P)
Final Gravity: 1.015 SG (3.7° P)
Alcohol by Vol: 5.2%
Color SRM: 5.7  Color Sample 
Bitterness IBU: 18.5
Recipe Type: all-grain
Yield: 5.95 US Gallons

Source: Todd Barber