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Bullmoose Strong Ale Mark II

4th generation Bullmoose (nee Bullwinkle). Leaning toward / inspired by DH90

Brewer: George With John and Andrew Email: nobody@nowhere.man
Beer: Bullmoose Strong Ale Mark II Style: English Strong (Extra Special) Bitter
Type: Extract w/grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 69 IBU
OG: 1.089 FG: 1.012
Alcohol: 10.0% v/v (7.8% w/w)
Water: 1 gallon local brita, 2 gal water store ro, 16lb ice, plus brewing salts
Grain: 1 lb. American 2-row
1 lb. American crystal 40L
Steep: 104° grain + water to cover, 30 min
140° added 1 qt water at about 180°, 30 min
160° added 1 qt at 210° for 30 min,
recirculate till runs clear
final sparge with 1/2 gal.
this is the brita water.
Note: the 104° snuck up to 120 toward the end, times are within 5 min.
Boil: 60 minutes SG 1.149 3 gallons
4 lb. Light malt extract
6 lb. Extra Light dry malt extract
Irish moss at start and again at 45 min.
Start with just the grain wort, 4 lb LME, and hop schedule
Add 6 lb DME 5-10 minutes before end of boil.
Hops: 1 oz. Columbus (15% AA, 60 min.)
1 oz. Nugget (12% AA, 60 min.)
1 oz. Centennial (10.5% AA, 45 min.)
1 oz. Chinook (12% AA, 30 min.)
1 oz. Cascade Pellet (6% AA, 15 min.)
1 oz. Cascade Leaf (aroma)
1 oz. Kent Goldings (aroma)
Yeast: Safbrew t-58 (expired) two packets in a pint of wort taken before boil
and chilled to 72° before pitching. Pitch half asap, half when starter looks active.
Also, use red star premier curvee yeast in secondary.
Log: Target brew date: Sun June 13 2010
fermentation at room temp in wood house, average 74°
Secondary starts by Sun June 20, pitch premier curvee (champagne) yeast
Carbonation: 1.2 volumes Dried Malt Extract: 1.93 oz. for 5 gallons @ 70°F
Less convoluted than krausening used in previous version.
Tasting: subnitted before brewing. will modify later.

Recipe posted 06/15/10.