Hurt and Sol Cerveza Ale Recipe

Recipe Info

Recipe Image

Hurt and Sol Cerveza Ale

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Plus Extract homebrew recipe. This homebrew recipe uses the following ingredients: Vienna - UK, Flaked Corn - US, Dry Malt Extract - Extra Light - US, Corn Sugar (Dextrose) - US, Tettnang Hops, Fermentis Safale US-05 Homebrew Yeast, Irish Moss, Yeast Nutrient.

Fermentables

22% - Vienna - UK
2
35
4
Mash
22% - Flaked Corn - US
2
37
1
Mash
44% - Dry Malt Extract - Extra Light - US
4
44
3
Extract
11% - Corn Sugar (Dextrose) - US
1
46
0
Late

Hops

Tettnang
0.5
Pellet
Boil
40 min(s)
4.5
6.5
Tettnang
0.5
Pellet
Boil
5 min(s)
4.5
1.5

Yeast

Fermentis Safale US-05
81%

Other Stuff

Irish Moss
1
tsp
Mash
Yeast Nutrient
0.5
tsp
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
In 2.5 Gallons @ 153*, mix 2 lb corn flakes & 2 lb Vienna
2.
Mash for 30 min @ 153*
3.
Strain wort into kettle and heat (1.043 at end of mash/strain)
4.
At 180*, remove from heat, add DME, briskly stirring to prevent clumping
5.
Add corn sugar
6.
Start 60 minute boil
7.
At 40 min, add .5 oz hops
8.
At 15 min, add yeast nutrient and Irish moss
9.
At 5 min, add .5 oz hops
10.
Start cooling wort
11.
Add cool water to 5 gallons or approx OG of 1.060
12.
At 72*, pitch yeast
13.
Ferment at 65* until activity ceases and gravity remains unchanged for 2 days
14.
Cold crash for 48 hours
15.
Siphon into Korney keg and carbonate

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hurt and Sol Cerveza Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.013 FG
  • 8.0 IBU (tinseth) Bitterness
  • 0.12 BG:GU
  • 4.1° SRM Color
  • 75% Efficiency
  • 6.9% ABV Alcohol
  • 222 per 12oz Calories
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