Double barrel ale

All Grain Recipe

Submitted By: rustynails223 (Shared)
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Brewer: Kyle Mcnaughton
Batch Size: 12.00 galStyle: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 15.95 galStyle Guide: BJCP 2008
Color: 13.8 SRMEquipment: Kyles Big Pot
Bitterness: 14.1 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs 13.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs 0.38 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 12.00 oz Munich Malt - 10L (10.0 SRM) Grain 3
1 lbs 8.00 oz Caramel/Crystal Malt - 70/80 bairds (80.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
3.00 oz Chocolate Malt 450-500 bairds (450.0 SRM) Grain 6
0.28 oz Magnum [13.1%] - Boil 75 min Hops 7
0.99 oz East Kent goldings 7.2% [7.2%] - Boil 30 min Hops 8
1.55 oz East Kent goldings 7.2% [7.2%] - Boil 0 min Hops 9
1.55 oz Styrian Goldings [6.1%] - Boil 0 min Hops 10
2 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11
2.75 oz Oak Chips (Secondary 14 days) Misc 12

Notes

Let ferment for about 36 hours and the added 1 1/2 oz of toasted oak chips to each carboy.