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Two-Step Boogie

No place to add an additional grain I used, so here is the list again:

7.5 lbs American 2-row (Briess)
0.5 lbs Honey Malt (Cambrienus Canada) <--- This one not listed
0.5 lbs Caramel 40L crystal (Breiss)
0.5 lbs Caramel 60L crystal (Breiss)
0.5 lbs Cara-Pils Dextrine (Breiss)
0.5 oz American Black Patent
0.5 oz Dingmans Special-B Belgium

Brewer: Horred Email: rchernetski@new.rr.com
Beer: Two-Step Boogie Style: Cream Ale
Type: All grain Size: 5 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 12 IBU
OG: 1.056 FG: 1.008
Alcohol: 6.2% v/v (4.8% w/w)
Water: Used treated well water.
Grain: 8 lb. American 2-row
0.5 lb. American crystal 40L
0.5 lb. American crystal 60L
0.5 lb. Dextrine malt (Cara-Pils)
.5 oz. Belgian Special B
.5 oz. American black patent
Mash: 80% efficiency
2-step mash

Dough-in @ 104°F for 30 min
Starch conversion @ 152°F for 30 min.

Batch sparge - Total water in about 6 gal. Sparge off about 5
Boil: 60 minutes SG 1.046 6 gallons
Added 1/2oz Saaz pellets 3.2AA @ 10 minutes into boil
Added 1/2oz Saaz pellets 3.2AA @ 30 minutes into boil
Added 1 tsp Irish Moss @ 45 minutes into boil
Added 1 oz Home grown Hallertau ???AA @ 55 minutes into boil
Hops: .5 oz. Saaz (3.75% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
1 oz. Hallertauer (aroma)
Yeast: Nottinghams dry yeast 11g packet preparred per packet
Log: Brew date: Nov 6th 2009


Updates coming.
Carbonation: Plan to bottle using DME.
Tasting: Enjoyed some refreshing fruits of our labor with a brew-buddy in the garage.

"Nothing makes home brew better than drinking it with friends"

Recipe posted 11/06/09.