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Let The Good Times Roll
Specialty Beer • Partial Mash • 5 gal
June 5, 2001 pm 12:24pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 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
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
English 2-row Lager
English 2-row Lager
- 2.125 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Cluster - 7.3 AA% pellets; boiled 75 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Saaz - 3.7 AA% pellets; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 3.7 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3 oz
ginger - (omitted from calculations)
ginger
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
I used a 3 step mash for the grains(90 mins. @ 122deg...30 mins @ 150deg... and 15 mins @ 158deg). Also, I added extra yeast when i racked to the carboy. This one will need to ferment and condition quite a while. For the ginger, i chopped it up pretty fine, then I boiled it with about a pint of water for 10 minutes, then strain and add to the wort about 3 minutes before the end of the boil. Enjoy!!!
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.026 | 0.995 - 1.035 | |
| Color: | 23.4 SRM | 1 - 50 | |
| Alcohol: | 7.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 51.7 IBU | 0 - 100 | |
Discussion
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