KBBA Clone (v3)

All Grain Recipe

Submitted By: wreck99 (Shared)
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Brewer: Matthew Morris
Batch Size: 6.00 galStyle: Wood-Aged Beer (33A)
Boil Size: 7.27 galStyle Guide: BJCP 2015
Color: 9.4 SRMEquipment: Wrecked Brewery - 6 gal
Bitterness: 16.1 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Clover SC Water 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.00 ml Lactic Acid (Mash 60 min) Misc 5
9 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 6
1 lbs 8.00 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 7
1 lbs Carapils (Briess) (1.5 SRM) Grain 8
1 lbs Wheat, Flaked (1.6 SRM) Grain 9
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 10
0.50 oz Fuggle [4.5%] - Boil 5 min Hops 11
1.0 pkgs English Ale (White Labs #WLP002) Yeast 12
250.00 ml Knob Creek Bourbon (Secondary 2 weeks) Misc 13
3.00 oz Oak Chips (Secondary 2 weeks) Misc 14
3.00 oz Vanilla Extract (Bottling 2 weeks) Misc 15

Notes

Soak oak cubes in 250ml Knob Creek during primary stage. Add soaked oak cubes to secondary. Add vanilla extract and additional knob creek to taste to bottling / kegging.

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