Pyrite Pistol 
Extract Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.00 gal | Style: Specialty Wood-Aged Beer (33B) |
| Boil Size: 3.84 gal | Style Guide: BJCP 2015 |
| Color: 13.2 SRM | Equipment: Pot ( 5 Gal/11.4 L) - Extract |
| Bitterness: 23.4 IBUs | Boil Time: 60 min |
| Est OG: 1.083 (20.1° P) | |
| Est FG: 1.023 SG (5.7° P) | Fermentation: Ale, Two Stage |
| ABV: 8.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 items |
Campden Tablet (Mash 0 min) |
Misc |
1 |
| 1 lbs |
Caramalt (10.0 SRM) |
Grain |
2 |
| 2.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 6 lbs |
Maris Otter LME (4.5 SRM) |
Extract |
4 |
| 0.75 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
5 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 0.25 oz |
Northern Brewer [8.5%] - Boil 10 min |
Hops |
7 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
8 |
| 6 lbs |
Maris Otter LME (4.5 SRM) |
Extract |
9 |
| 24.00 items |
Oak Cubes (Secondary 28 days) |
Misc |
10 |
| 0.50 cup |
Islay Scotch (Secondary 28 days) |
Misc |
11 |
Notes
A recipe inspired by Innis & Gunn's Golden Gunn. The beer was developed during their Crowd Brew contest, was scheduled to be released in 2015, but has been postponed until after the opening of their new brewery in 2017. https://www.facebook.com/InnisAndGunn/photos/a.369662453099518.86212.331695713562859/769500189782407/?type=3
Treated all water with campden tables. Steeped grains in 2.5 gallons of water. Topped off with additional 1.5 gallons of water before boiling. Filled primary bucket with 2 gallons and siphoned wort on top of it. Ended up with approx 4.75 gallons. Topped off with filtered water to get to 5.25 gallons. Wort was at 74F. Moved fermenter to the landing to chill further. Aerated with approx 30 seconds of O2.
Pitched wort at 66F approx 8 hours after sealing fermenter. Airlock activity 12 hours after pitching. Temp down to 64F, perfect! Wanted to get as low as possible during active fermentation to ensure as clean a flavor as possible.
Racked to secondary 2/13, racked into oak and scotch. Tincture was very smokey. Samples from primary tasted like a fine scotch ale. Hopefully wood and scotch gives the beer a little extra. Completely filled 5 gallon carboy.
Bottled 3/19. Sampled beer 3/13, in six days smoke character more noticable. Samples at bottling were perfect. Primed with corn sugar and labeled most of the bottles (saved a few for competitions). Lost some beer when I left spigot open on bottling bucket. Finished with 5 gallons. Measured FG after adding priming sugar. This Recipe Has Not Been Rated
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