Glazing Saddles Pastry Beer 
All Grain Recipe
Submitted By: alehubby (Shared)
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| Brewer: Tom Gordon | |
| Batch Size: 6.00 gal | Style: Blonde Ale ( 6B) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2008 |
| Color: 5.9 SRM | Equipment: BIAB Equipt Profile 10 gallon MegaPot - All Grain |
| Bitterness: 15.0 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.3° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
1 |
| 5 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
2 |
| 1 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
3 |
| 0.40 oz |
Columbus (Tomahawk) [12.5%] - Boil 60 min |
Hops |
4 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
5 |
| 2.00 tsp |
Yeast Nutrient (Boil 5 min) |
Misc |
6 |
| 11.00 oz |
Milk Sugar (Lactose) [Boil for 5 min] [Boil] (0.0 SRM) |
Sugar |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
| 0.68 oz |
Vietamese Cinnamon Stick (Secondary 0 min) |
Misc |
9 |
| 5.00 tbsp |
Vanilla Bean Paste (Bottling 0 min) |
Misc |
10 |
Taste Notes
No head/foam due to fats from donut addition...not bad flavor..get some donut/bakery flavor...vanilla & cinnamon comes thru nicely. Nice surprise the way it turned out.Notes
Follow Recipe in BYO Oct 2018 Issue...Pastry Beers...Conshohocken Brewing Co, Glazing Saddles Clone
RO water pH = 6.7...acid called for was 2.7 ml...added 2 ml
pH @ 20 mins = 5.38...good/temp at 20 mins = 154.5F...5 kripy creme glazed donuts chopped and added to mash @ 20 mins
temp @ 50 mins 153.5F...added heat 3500W for 1 min
temp at 60 mins 153.5F...stirred mash
temp at end of mash 153.5F
Low BH efficiency due to higher mash temp (recipe called for 152F)...also slightly more preboil vol & 5 donuts (recipe called for 1/2 to 3/4 of a donut...used 5)
Actual hop addition was 0.43 oz.
Used 1.65L/345 billion cell count starter
Use 5 Crispy Creme Glazed donuts cut in pieces in mash/whirlpool cinn sticks at flameout for 20 mins then chill to 65FF
Ferment at basement temp (about 68F) 7 days...bring up to 70F for 7 days
SG @ 11 days = SG @ 22 days =1.020 transfer to bottling bucket onto 5 Tbsp vanilla paste....bottle...carbonate to 2.5 volumes CO2.
6 gals...5.8 oz dextrose/2 C water.. 68F ferm temp = 2.5 volumes CO2 per Brewers Friend Claculator
Taste decent...sweet upfront...cinnamon & vanilla follow well. Bottle gushers though...put in fridge a few weeks...ok. Head dies immediately due to fat fom donuts...oh well.. Would make again...increase maris otter malt/briess pale ale malt to 50/50This Recipe Has Not Been Rated
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