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Looking to do this one as one of my last Extract brews so I can go ahead and try it out with All-Grain to be ready for the fall/winter season. Any feedback would be greatly appreciated.
Brew Method: Extract
Style Name: British Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.126
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.076
Final Gravity: 1.019
ABV (standard): 7.46%
IBU (rager): 37.41
SRM (morey): 17.76
FERMENTABLES:
6 lb - Liquid Malt Extract - Wheat (48%)
4 lb - Liquid Malt Extract - Munich (32%)
STEEPING GRAINS:
1.5 lb - Flaked Oats (12%)
0.25 lb - American - Carapils (Dextrine Malt) (2%)
0.25 lb - United Kingdom - Chocolate (2%)
0.5 lb - United Kingdom - Crystal 50L (4%)
HOPS:
2 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 30.07
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 2.44
1 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 15 min, IBU: 4.91
OTHER INGREDIENTS: To be steeped at knockout for 10 minutes
4 each - cinnamon, Time: 10 min, Type: Spice, Use: Other
2 each - nutmeg seed, Time: 10 min, Type: Spice, Use: Other
1 each - vanilla bean, Time: 10 min, Type: Spice, Use: Other
2 tsp - whole cloves, Time: 10 min, Type: Spice, Use: Other
YEAST:
Wyeast - Weihenstephan Weizen 3068
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 64 - 75 F
Fermentation Temp: 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: brown sugar
Amount: 4.25oz
CO2 Level: 2.3 Volumes
NOTES:
Steeping with Cinnamon (4 sticks), Nutmeg seeds (2), Vanilla bean (1), and 2 tsp of whole cloves at knock out for 10 minutes.
If lacking banana aroma/taste at end of primary fermentation, will add 4oz of banana extract and possibly 2 whole, ripened bananas
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... -bread-ale
Brew Method: Extract
Style Name: British Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.126
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.076
Final Gravity: 1.019
ABV (standard): 7.46%
IBU (rager): 37.41
SRM (morey): 17.76
FERMENTABLES:
6 lb - Liquid Malt Extract - Wheat (48%)
4 lb - Liquid Malt Extract - Munich (32%)
STEEPING GRAINS:
1.5 lb - Flaked Oats (12%)
0.25 lb - American - Carapils (Dextrine Malt) (2%)
0.25 lb - United Kingdom - Chocolate (2%)
0.5 lb - United Kingdom - Crystal 50L (4%)
HOPS:
2 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 30.07
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 2.44
1 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 15 min, IBU: 4.91
OTHER INGREDIENTS: To be steeped at knockout for 10 minutes
4 each - cinnamon, Time: 10 min, Type: Spice, Use: Other
2 each - nutmeg seed, Time: 10 min, Type: Spice, Use: Other
1 each - vanilla bean, Time: 10 min, Type: Spice, Use: Other
2 tsp - whole cloves, Time: 10 min, Type: Spice, Use: Other
YEAST:
Wyeast - Weihenstephan Weizen 3068
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 64 - 75 F
Fermentation Temp: 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: brown sugar
Amount: 4.25oz
CO2 Level: 2.3 Volumes
NOTES:
Steeping with Cinnamon (4 sticks), Nutmeg seeds (2), Vanilla bean (1), and 2 tsp of whole cloves at knock out for 10 minutes.
If lacking banana aroma/taste at end of primary fermentation, will add 4oz of banana extract and possibly 2 whole, ripened bananas
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... -bread-ale