Invisible Hand

Extract Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Scottish Heavy (14B)
Boil Size: 2.84 galStyle Guide: BJCP 2015
Color: 14.9 SRMEquipment: Extract 5g
Bitterness: 12.6 IBUsBoil 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 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 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.

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