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Kitty Claws

This is a modification of the Doggie Claws recipe found on BrewMonkey.com

Brewer: Dave Email: -
Beer: Kitty Claws Style: Barley Wine
Type: Extract w/grain Size: 5 gallons
Color:
41 HCU (~19 SRM)
Bitterness: 140 IBU
OG: 1.121 FG: 1.030
Alcohol: 11.8% v/v (9.2% w/w)
Water: Brita filtered tap water
Grain: 2 lb. Brithish crystal 50L
2 lb. Cara-Pils
Steep: 155°F for 30 mins
Boil: 120 minutes SG 1.101 6 gallons
15 lb. Light malt extract
1 lb. Honey (1 pint)
30 min before end of boil add 1/4 gal Honey.
Hops: 2 oz. Simcoe (13% AA, 120 min.)
2 oz. Simcoe (13% AA, 60 min.)
3 oz. Amarillo (9% AA, 10 min.)
2 oz. Simcoe (aroma)
1 oz. Amarillo (aroma)
Yeast: Wyeast 1728, use a large volume ("about 3 times what you would use for normal gravity beer") starter for fermentation.
Starter wort should be about 1.065 SG. Ferment at 70°F for "3-4 days." Rack to secondary, ferment for another 2 weeks, then bottle.

1728:
Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.

Flocculation: high
Attenuation: 69-73%
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV
Carbonation: 2.0 volumes Corn Sugar: 3.19 oz. for 5 gallons @ 72°F
2/3 cup corn sugar. Bottle condition.

Recipe posted 04/28/08.