MrMarbleHead
01-01-2008, 08:19 PM
OG: 1.076
FG: 1.008
SRM: 10.3
IBU: 21.5
Fermentation Data: HOT! 10 days at 90°+, Secondary for 6 weeks at 73°
Yeast: Wyeast 3726 Farmhouse Ale Yeast
Base Malt: British Pale
Recipe Type: All Grain
Batch Size (Gallons): 5.5
Boiling Time (Minutes): 90
Alcohol: 8.3% v/v (6.5% w/w)
Grain:
11 lb. British pale
2 lb. Wheat malt
2 lb. American Munich
1 lb. Gambrinus Honey Malt
4 oz. Belgian aromatic
8 oz. Belgian biscuit
8 oz. American crystal 10L
Mash: 64% efficiency
Single infusion mash at 148° for two hours. Sparge at 170°.
Boil: 90 minutes SG 1.055 7.5 gallons
Hops:
.5 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Styrian Goldings (5.5% AA, 30 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Styrian Goldings (5.5% AA, 5 min.)
Last 15 minutes of the boil add:
1 lb. Jaggery Sugar
Zest 1 Navel Orange
Zest 1 Grapefruit
1 tsp Corrinader (All Spices Ground)
1 tsp Cardamom
1 tsp Grains of Paradise
1 tsp Star Anise
1 tsp Biter Orange Peel
Fermentation:
The hotter the better, try to ferment in the low to mid 90°s.
I had to put this one up in the attic for the primary in the middle of the summer to hit my fermentation temps.
Rack to secondary and hold for 6 weeks at room temp.
Beer was really good but i would cut the jaggery sugar down to 1/2 a pound the next time.
FG: 1.008
SRM: 10.3
IBU: 21.5
Fermentation Data: HOT! 10 days at 90°+, Secondary for 6 weeks at 73°
Yeast: Wyeast 3726 Farmhouse Ale Yeast
Base Malt: British Pale
Recipe Type: All Grain
Batch Size (Gallons): 5.5
Boiling Time (Minutes): 90
Alcohol: 8.3% v/v (6.5% w/w)
Grain:
11 lb. British pale
2 lb. Wheat malt
2 lb. American Munich
1 lb. Gambrinus Honey Malt
4 oz. Belgian aromatic
8 oz. Belgian biscuit
8 oz. American crystal 10L
Mash: 64% efficiency
Single infusion mash at 148° for two hours. Sparge at 170°.
Boil: 90 minutes SG 1.055 7.5 gallons
Hops:
.5 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Styrian Goldings (5.5% AA, 30 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Styrian Goldings (5.5% AA, 5 min.)
Last 15 minutes of the boil add:
1 lb. Jaggery Sugar
Zest 1 Navel Orange
Zest 1 Grapefruit
1 tsp Corrinader (All Spices Ground)
1 tsp Cardamom
1 tsp Grains of Paradise
1 tsp Star Anise
1 tsp Biter Orange Peel
Fermentation:
The hotter the better, try to ferment in the low to mid 90°s.
I had to put this one up in the attic for the primary in the middle of the summer to hit my fermentation temps.
Rack to secondary and hold for 6 weeks at room temp.
Beer was really good but i would cut the jaggery sugar down to 1/2 a pound the next time.