B. A. Brackett 2.1

Partial Mash Recipe

Submitted By: mrjinchao (Shared)
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Brewer: Bob
Batch Size: 3.00 galStyle: Braggot (26B)
Boil Size: 0.74 galStyle Guide: BJCP 2008
Color: 51.9 SRMEquipment: Partial Mash, my style
Bitterness: 8.8 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: BIAB, Full Body
Est FG: 1.003 SG (0.6° P)Fermentation: Ale, Two Stage
ABV: 9.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 1
1 lbs Crystal 150 (86.3 SRM) Grain 2
12.00 oz Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Oats, Flaked (1.0 SRM) Grain 4
1 lbs Amber Liquid Extract (12.5 SRM) Extract 5
2 lbs Buckwheat Honey (120.0 SRM) Sugar 6
1 lbs Honey (1.0 SRM) Sugar 7
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 8
1.00 oz Nugget [13.0%] - Boil 30 min Hops 9
0.10 tsp Irish Moss (Boil 15 min) Misc 10
1.00 oz Mt. Hood [6.0%] - Boil 15 min Hops 11
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 12
0.40 tsp Yeast Nutrient (Primary 3 days) Misc 13

Notes

Honey is added after boil to help keep taste true. This is done when temp reaches 140 F. Stirr honey into wort until it is dissolved.

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