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Sally's Demise

Sally's Demise

Specialty Beer • Partial Mash • 6 gal

Yeahman

Brewing for Halloween/Thanksgiving.

September 21, 2010 am 11:47am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 6 gal)

  • 4 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .25 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.5 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • .75 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 1 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 0.5 oz Nugget - 12.2 AA% pellets; boiled 45 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 0.5 oz Sterling - 6.0 AA% pellets; boiled 15 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 0.5 oz Sterling - 6.0 AA% pellets; boiled 1 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 1.5 tsp Cinnamon (ground) - 15min (omitted from calculations)

    Cinnamon (ground)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.

  • 1.5 tsp Nutmeg (ground) - 15min (omitted from calculations)

    Nutmeg (ground)

    Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

adding pumpkin and vanilla also.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.061 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 22.4 SRM 1 - 50
Alcohol: 6.5% ABV 2.5% - 14.5%
Bitterness: 21.9 IBU 0 - 100

Discussion

Yeahman

Now we wait

2010-09-27 9:39am

Roasted whole pumpkin with brown sugar and pure vanilla extract. Added pumpkin at 155 for 1hr. Added 1.5 tsp of Clove, Nutmeg, Cinnamon and allspice to boil at 15minutes. Also had .25lb of chocolate malt in grain bill.

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