Old Peculier Riff

All Grain Recipe

Submitted By: thennen (Shared)
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Batch Size: 5.50 galStyle: Old Ale (19A)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 24.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 30.3 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Toasted Malt (27.0 SRM) Grain 2
12.00 oz Roasted Barley (300.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
8.00 oz Molasses (80.0 SRM) Sugar 5
1.00 oz Fuggles [4.5%] - Boil 60 min Hops 6
1.00 oz Whitbread Golding Variety (WGV) [6.0%] - Boil 30 min Hops 7
1.00 oz Fuggles [4.5%] - Boil 15 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.0 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 11
2.00 oz Hazelnut (Bottling 0 min) Misc 12

Notes

Base recipe from http://www.vthomebrewguru.com/aint-that-peculiar/ * Substituted belgian ale yeast for the english due to some other suggestion I saw on the internet * Upped roasted barely to darken the color * Increased amount of pale malt to increase ABV

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