Trans-Atlantic Ale

Extract Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Strong Bitter (11C)
Boil Size: 3.52 galStyle Guide: BJCP 2015
Color: 15.6 SRMEquipment: Extract 5g
Bitterness: 34.3 IBUsBoil 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.

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