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July 27, 2006

Nothing Exceeds Like Excess

by @ 5:34 pm. Filed under Barley wine

Category: Barleywine
Recipe Type: Partial Mash
Fermentables:

12 lbs 2-row pale malt
2 lbs Munich malt
2 lbs crystal malt
4 lbs Edme light extract
4 lbs Alexander’s light extract
4 oz dark molasses
.25 cup priming sugar

Hops:

2.5 oz Northern Brewer @8%
1.5 oz Kent Goldings @5.2%
.5 oz Hallertauer @2.8%
.5 oz Cascade @5.2%
Yeast: champagne yeast
Procedure: Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours
at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2
hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30
minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops.

July 17, 2006

Blackout Brown Ale

by @ 5:39 pm. Filed under Brown Ale

Category Brown: Ale
Recipe Type: All Grain

Fermentables:

7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs 80 L. crystal malt
.75 cup corn sugar (priming)

Hops:

1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz Willamette hops (3.8% alpha) (dry hop)

Other:

.5 tsp Irish moss (boil 15 minutes)

Yeast: Wyeast English ale yeast
Procedure: I use Papazian’s temperature-controlled mash (30 minutes at 122, 90 minutes at 155-
145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to
secondary and dry hop. One week later, prime and bottle.

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