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Quaker Shaker

Wilford Brimley BEWARE!!!

Brewer: Chris Ungvarsky Email: cungvarsky@aspexcorp.com
Beer: Quaker Shaker Style: American Amber Ale
Type: Partial mash Size: 5.5 gallons
Color:
30 HCU (~15 SRM)
Bitterness: 26 IBU
OG: 1.061 FG: 1.014
Alcohol: 6.1% v/v (4.8% w/w)
Water: 1 Tbs 5.2 Mash Ph Stabilizer
Grain: 2 lb. 4 oz. American 2-row
8 oz. American crystal 60L
8 oz. Flaked oats
1 lb. American victory
Mash: 65% efficiency
Add 1 Tbs 5.2 Mash Ph Stabilizer to 1.5 gal of 162°F water. Add room temp grains to water, agitate and allow to stand for 45min at 150°F. Drain and sparge with 1.5 gal 190°F water. Allow to stand 10 min. Collect all runnings to brew pot.
Boil: 60 minutes SG 1.112 3 gallons
3 lb. 3 oz. Amber malt extract
2 lb. Amber dry malt extract
4 oz. Molasses
4 oz. Brown sugar
4 oz. Honey
4 oz. Malto Dextrine
Add all extract, Brown Sugar, Molasses, 4 oz malto-dextrine and 2 oz Willamette hops at start of boil. Add .5 oz Kent Goldings hops at 30 minutes. Add Honey, .5 oz Columbus hops and 1 tsp Irish Moss at 45 minutes for last 15 minutes of boil. Add .5 oz Columbus aroma hops and cool to 70°F with wort chiller, filter into fermenter, top off with 70°F water.
Hops: 1 oz. Willamette (4.5% AA, 60 min.)
1 oz. Willamette (3.8% AA, 60 min.)
.5 oz. Kent Goldings (4.5% AA, 30 min.)
.5 oz. Columbus (12.2% AA, 15 min.)
.5 oz. Columbus (aroma)
Yeast: Danstar Nottingham in a 1 qt. starter.
Carbonation: Keg and force carbonate to 2.0 volumes

Recipe posted 02/07/08.