Baklava Ale (2.0)

All Grain Recipe

Submitted By: smoorenc (Shared)
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Brewer: Scott Moore
Batch Size: 6.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 8.75 galStyle Guide: BJCP 2008
Color: 17.0 SRMEquipment: Stainless 15G Pots (5 Gal) - All Grain
Bitterness: 28.0 IBUsBoil Time: 90 min
Est OG: 1.084 (20.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 7.08 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 3.13 oz Abbey Malt (18.0 SRM) Grain 2
2 lbs Honey Malt (25.0 SRM) Grain 3
1 lbs 1.56 oz Biscuit Malt (23.0 SRM) Grain 4
1 lbs 0.61 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 5
8.78 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
8.78 oz Caramunich Malt (56.0 SRM) Grain 7
1.00 lbs Pastachio Nuts, Roasted (Mash 0 min) Misc 8
1.10 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 9
0.55 oz Willamette [5.5%] - Boil 30 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.10 oz Fuggles [4.5%] - Boil 15 min Hops 12
1.00 Cinnamon Stick (Boil 5 min) Misc 13
2.00 lbs Honey (Boil 2 min) Misc 14
1.1 pkgs American Ale Yeast Blend (White Labs #WLP060) Yeast 15
1.00 lbs Pastachio Nuts, Roasted (Secondary 2 weeks) Misc 16
5.00 Vanilla Bean (Secondary 2 weeks) Misc 17

Notes

Mashtun: Crush and put Roasted Pastachio's (Roasted Pistachios (Unsalted, No Shell) at 350 to dryout some. Grind up some with rolling pin and add to Mash Tun. I got pastachios here: http://www.nuts.com/nuts/pistachios/roasted-no-saltnoshell.html Secondary Put these unts (Raw Pistachios (No shell)) into pitcher (for tea etc) with vodka for 4 weeks, during fermentation time. I got pastachios here: http://www.nuts.com/nuts/pistachios/raw-no-shell.html Added additional 1.5 cups of vodka to the pistachio extract, to loosen up some. Filtered nut extract through a strainer and then 3 coffee filters. Collected 1 1/3 cups of extract Add extract to secondary. Made 2L starter with 1 cup Light DME, 2 Quarts water and used Stir Plate.

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