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Bach's Almost Wicked Ale

Bach's Almost Wicked Ale

American Brown Ale • All Grain • 5.70 gal

Breidenbock

First time dry hopping. Have made this recipe with-out the dry hopping and it was a well balanced brew, we'll see how the hop aroma works...

March 7, 2010 am 10:49am

3.5/5.0 1 rating

Ingredients (All Grain, 5.70 gal)

  • 8.5 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

  • .25 lbs Crystal 45; Crisp

    Crystal 45; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs Belgian Special B

    Belgian Special B

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 2 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .5 oz Chinook - 11.8 AA% pellets; boiled 90 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .5 oz Chinook - 11.8 AA% pellets; boiled 20 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Mt. Hood - 5.0 AA% pellets; added dry to secondary fermenter

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • .5 tsp Wyeast Nutrient - 10 minute boil (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • .25 tsp Irish Moss - Super Moss -10 minute boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 tbsp 5.2 pH Stabilizer - Add to HLT (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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.

Notes

Single Infussion mash at 154-156F for 90 minutes to attain maximum maltyness, sparge with enough 170F water to collect 7 gallons for the boil. Add the dry hops to secondary and allow them to settle out. Post boil SP was 1.064! Not sure why . Mash efficiency moved up to 90%. Transferred to secondary 3/3 and dry hopped 1 oz. of Mt Hood.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.060 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.016
Color: 19.7 SRM 18 - 35
Alcohol: 6.2% ABV 4.3% - 6.2%
Bitterness: 37.0 IBU 20 - 40

Discussion

Breidenbach

First Bottle!

2010-04-06 1:41pm

Just cracked opened the first bottle, I'm no expert but like it! The SG and ABV higher that I was shooting for but I guess that's extra "value". 4/29/2010

Breidenbach

Good but Could be Better

2010-06-12 11:23am

A little sweet for the IBU. The post boil SP and final SP were both on the high side for a ABA. The dry hoping produced an awesome aroma. Scored a 36 at the 8 Seconds of Froth competition, good for 36 BJCP points and 2nd place (there were more than 2 beers in the category, in case you were wondering. Next batch I'll lower the conversion temp and shoot for 1.054.

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