Old Peculier Riff
All Grain Recipe
Submitted By: thennen (Shared)
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Batch Size: 5.50 gal | Style: Old Ale (19A) |
Boil Size: 7.04 gal | Style Guide: BJCP 2008 |
Color: 24.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 30.3 IBUs | Boil 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 ABVThis Recipe Has Not Been Rated