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Hurricane Irene
Specialty Beer • All Grain • 10 gal
Basic recipe which I will be brewing this laborday. Will be splitting this into 2 batches. One with wild fruits & herbs, & one without. Will update with more specifics after it's brewed.
September 3, 2011 pm 12:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 0.50 lbs
Belgian Special B
Belgian Special B
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 6.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 6.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 3.0 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 90 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1.00 oz
Columbus - 15.0 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1.00 oz
Columbus - 15.0 AA% whole; boiled 15 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
-
Wyeast 3463 Forbidden Fruit™
Wyeast 3463 Forbidden Fruit™
From classic Belgian brewery for production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Seasonal availability.
Notes
Just a basic guideline. Lot's of wild ingedients which were not measured including: peaches, apples, concord grapes, rhubarb, mint, pepper grass, juniper berries, yarrow. Hops were wet. Columbus hops were homegrown + 2 varieties of wild hops that I have no idea what they were or how much was used.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 15.7 SRM | 1 - 50 | |
| Alcohol: | 7.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 69.0 IBU | 0 - 100 | |
Discussion
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