Last Night Wendy

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 5.00 galStyle: American Amber Ale (10B)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 18.3 SRMEquipment: Uncle Mickey's Pot (15 Gal) - BIAB
Bitterness: 42.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs Honey Malt (25.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.00 oz Victory Malt (25.0 SRM) Grain 5
6.00 oz Chocolate Malt (350.0 SRM) Grain 6
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
0.60 oz Galena [13.2%] - Boil 60 min Hops 8
0.75 oz Fuggles [4.2%] - Boil 20 min Hops 9
0.25 oz Cascade [5.5%] - Boil 20 min Hops 10
0.25 oz Cascade [7.5%] - Boil 10 min Hops 11
0.25 oz Fuggles [4.2%] - Boil 10 min Hops 12
1 pkgs East Coast Ale (White Labs #WLP008) Yeast 13

Taste Notes

Good beer. Sweet, sort of a cream soda taste. I could see substituting 60L for the 40L crystal. Add .5 pd. of acid malt to give it a little twang. Too much vanilla. Real Mexican vanilla is very strong suff. Add only a half oz. next time. Use WLP005 British yeast next time. Probably could bump up the bitterness a few points to balance out the sweetness.

Notes

Toasted oats at 300 deg. for 1 hour, turning every 15 min. Slight browing. Could probably take it up to 325 deg. Conditioned grains and crushed grains twice. Used about 2.5 gal. of water per pound of grain. Came up about a half gallon short, but that allowed me to add cold water to drop the temp. Mash temp was off by about 2 deg. again. Seems high everytime. O.G. great at 1.060. Fermentation started in an amazing 5 hours and was going strong (almost constant) the next day. Fermenting in container of water at about 70 deg. Added 1 oz. of mexican vanilla extract added.