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Spotted Tongue 7 Grain Extra Pale Ale
Specialty Beer • All Grain • 5.5 gal
Using all the common brewing grains, plus millet, wanted to get to 7 for good luck. Equal amounts of each grain. Sounds strange, we'll see how it turns out.
September 23, 2011 pm 04:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 2 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 2 lbs
Cargill Red Wheat; Cargill Malt
Cargill Red Wheat; Cargill Malt
Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.
- 2 lbs
Oat Malt; Thomas Fawcett
Oat Malt; Thomas Fawcett
- 2 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 2 lbs
Millet Raw
Millet Raw
used in traditional beer brewing
- 2 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 0.5 oz
Magnum - 10.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Magnum - 10.0 AA% pellets; boiled 30 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Target - 10.0 AA% pellets; boiled 10 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 2 tbsp
Amylase enzyme - (omitted from calculations)
Amylase enzyme
Aids in converting starches into sugar
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Oat malt was actually unmalted steel-cut oats. SS cereal mash, unmalted adjuncts cooked first, then cooled to 155 w/bottled water. Then added to mash in progress w/malted grain @ 150. Added amylase enyme to combined mash, let sit @ 150 for 90 minutes.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 4.5 SRM | 1 - 50 | |
| Alcohol: | 6.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 38.8 IBU | 0 - 100 | |
Discussion
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