Hillbilly Al's High Test Ale

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Submitted By: HillbillyAl (Shared)
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Brewer: Hillbilly Al
Batch Size: 5.00 galStyle: Strong Scotch Ale ( 9E)
Boil Size: 3.68 galStyle Guide: BJCP 2008
Color: 36.2 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 29.2 IBUsBoil Time: 60 min
Est OG: 1.101 (24.0° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 11.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 1.60 oz Carared (20.0 SRM) Grain 1
1 lbs Amber Malt (22.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
3 lbs 3.20 oz Amber Dry Extract (12.5 SRM) Dry Extract 6
3 lbs 4.80 oz Amber Liquid Extract (12.5 SRM) Extract 7
3 lbs 4.80 oz Dark Liquid Extract (17.5 SRM) Extract 8
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 9
1 lbs Maple Syrup (35.0 SRM) Sugar 10
1.00 oz Goldings, B.C. [5.0%] - Boil 60 min Hops 11
1.00 oz Summit [17.0%] - Boil 60 min Hops 12
1.0 pkgs British Ale II (Wyeast Labs #1335) Yeast 13
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 14
1 lbs Honey (1.0 SRM) Sugar 15

Notes

Transfered wort to secondary fermenter on day 7 of fermentation. noticed a bannana oder to the wort. this might be due to the fact I used two different ale yeasts. The original gravity was higher than1.060 and a second package was required. next time I brew this recipe I will use two packets with the same number. original gravity was 1.102. Entry made Dec.20/15.

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