Quarantined Ale Beer Recipe | Extract Spice, Herb, or Vegetable Beer | Brewer's Friend
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Quarantined Ale

182 calories 19.8 g 12 oz
Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.183 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday March 20th 2020
1.055
1.015
5.2%
57.6
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.66 lb Dry Malt Extract - Amber1.66 lb Dry Malt Extract - Amber 42 10 24.5%
1.50 lb Dry Malt Extract - Pilsen1.5 lb Dry Malt Extract - Pilsen 42 2 22.1%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 44.2%
6.16 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
6 oz American - Aromatic Malt6 oz Aromatic Malt 35 20 5.5%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 3.7%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.06 25%
2 oz cascade2 oz cascade Hops Pellet 8 Boil 60 min 41.94 50%
1 oz cascade1 oz cascade Hops Pellet 8 Boil 10 min 7.6 25%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp cocoa nibs Flavor Mash 30 min.
0.50 tsp cardemom Spice Boil 1 hr.
1 tsp Gypsum Water Agt Boil 1 hr.
0.25 tsp Table Salt Water Agt Boil 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Wyeast - American Ale 1056
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity ResidAlk

68.2 0.0 34.3 52.3 118.9 18.3 -30.3
 
Notes

This is made with some ingredients that have passed expiration. Hop pellets are 1 year old. Grains are about 3 years old. Cocoa nibs have sitting in freezer for about a year.

Start on: 3/21/20
let pure pitch yeast warm to RT.

Steep grains and cocoa nibs 30min at 160F, sparge w/170F water.

Add water, gypsum and kosher salt. Add DME and bring to boil. Add cardemom, 2oz cascade. After 30' add 1oz hallertau. After 50' add 1oz cascade. After 60' of boiling turn off heat, chill.

Adjust carboy vol w/tap water. Aerate and check brix. Add yeast. aerate, ferment.
Brix = 14.8. OG ~1.061

3/22= Wort must have been to warm, because yeast is very slow to show signs of life. Add ~1/2 wy1056 today (~28hr after 1st pitch). Luckily Alison was brewing today.

3/31= Tfer to 2nd. Tastes a bit like ESB. I didn't think the small amount of nibs and cardemom would be very detectible.
Brix= ~9.8 (blurry), 1.025 grav, and 4.69% ABV.

4/2 = Brix=8.5, 1.017 FG, 5.76% ABV.

Bottle with 1/2c corn sugar.
bronze caps marked "Q"

4/9 = carbonated and tasty after 7 days. Very slight chocolate aroma. A bit hazy, but that may improve with time.

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  • Public: Yup, Shared
  • Last Updated: 2020-04-09 21:19 UTC
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