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Specialty Beer • All Grain • 450 gal
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November 16, 2009 am 01:04am
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Ingredients (All Grain, 450 gal)
- 400 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
- 400 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 150 lbs
Cara-aroma®; Weyermann®
Cara-aroma®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
- 100 lbs
Melanoidin Malt; Weyermann®
Melanoidin Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
- 50 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 200 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 200 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 173.4 oz
Glacier - 5.5 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 25.3 SRM | 1 - 50 | |
| Alcohol: | 10.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 47.1 IBU | 0 - 100 | |
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