Skull Splitter

Extract Recipe

Submitted By: jimwrightad44 (Shared)
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Brewer: Jim Wright
Batch Size: 5.00 galStyle: Strong Scotch Ale (9E)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 23.1 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 22.8 IBUsBoil Time: 60 min
Est OG: 1.097 (23.1° P)
Est FG: 1.024 SG (6.1° P)Fermentation: Ale, Two Stage
ABV: 9.8%Taste Rating: 40.0

Ingredients
Amount Name Type #
5.00 gal Seattle, WA Water 1
12.00 oz Caramel/Crystal Malt -120L [Steep] (120.0 SRM) Grain 2
0.96 oz Peat Smoked Malt [Steep] (2.8 SRM) Grain 3
6.08 oz Wheat, Torrified [Steep] (1.7 SRM) Grain 4
4.00 oz Aromatic Malt [Steep] (26.0 SRM) Grain 5
1.92 oz Chocolate Malt [Steep] (450.0 SRM) Grain 6
8.00 oz Brown Sugar, Light [Boil] (8.0 SRM) Sugar 7
7 lbs Pale Liquid Extract [Boil] (8.0 SRM) Extract 8
7 lbs Amber Liquid Extract [Boil] (12.5 SRM) Extract 9
3.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 10
2.50 oz Goldings, East Kent [5.0%] - Boil 45 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
2.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 13
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 14
4.00 oz Oak Chips (Secondary 7 days) Misc 15

Taste Notes

After ageing for 1 month there is a slightly sweet flavor, & really good carbonation, at 2 months the flavor changes & continues to improve into a really good dark medium tasting beer for about 9 months after initial fermentation.

Notes

Add the toasted oak chips to the secondary fermenter use an old hop bag & glass marbles to weigh down the chips. Alcohol content was above 9% it only takes one bottle to get a buzz

This Recipe Has Not Been Rated

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