Invisible Hand 
Extract Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.25 gal | Style: Scottish Heavy (14B) |
| Boil Size: 2.84 gal | Style Guide: BJCP 2015 |
| Color: 14.9 SRM | Equipment: Extract 5g |
| Bitterness: 12.6 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (9.9° P) | |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 3.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 items |
Campden Tablets (Mash 60 min) |
Misc |
1 |
| 6.00 oz |
Pale Chocolate Malt (Thomas Fawcett) (250.0 SRM) |
Grain |
2 |
| 3 lbs 4.80 oz |
Amber Liquid Extract (12.5 SRM) |
Extract |
3 |
| 0.25 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
4 |
| 0.26 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 1.0 pkgs |
Edinburgh Ale (White Labs #WLP028) |
Yeast |
6 |
| 2 lbs |
Plain Amber DME (8.0 SRM) |
Dry Extract |
7 |
Notes
"Starter beer" to build up yeast for North Shore Brewers' barrel beer. Loosly based on Greg Noonan recipe found online. Forgot to add DME at flameout. Boiled and cooled separately before adding to fermenter. This Recipe Has Not Been Rated
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