Trans-Atlantic Ale 
Extract Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.25 gal | Style: Strong Bitter (11C) |
| Boil Size: 3.52 gal | Style Guide: BJCP 2015 |
| Color: 15.6 SRM | Equipment: Extract 5g |
| Bitterness: 34.3 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
1 |
| 4.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
2 |
| 2.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
3 |
| 8 lbs |
LME Golden Light (4.0 SRM) |
Extract |
4 |
| 1.00 oz |
Magnum [12.1%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Willamette [4.8%] - Boil 5 min |
Hops |
6 |
| 1.00 oz |
Willamette [4.8%] - Boil 1 min |
Hops |
7 |
| 1.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
8 |
| 4.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
9 |
Notes
Modified MoreBeer! American Amber Ale. Added C120 to darken and add complexity, chocolate malt and corn sugar to dry out finish. Corn sugar also to lighten body. Used Windsor Ale yeast that was about to expire. Pitched hydrated sachet at 74F.
Racked on 3/6. Didn't sanitize carboy. It had been previously sanitized (I think) and covered. Hopefully the beer is OK. This Recipe Has Not Been Rated
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