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weyermann warmer

Back again with a new trial Using Weyermann Wheat ( chocolate for color and flavor I want a nice hoppy strong ale will update as brew finishes

Brewer: Zodo Email: Phish1979@aol.com
Beer: weyermann warmer Style: English Old/Strong Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
44 HCU (~20 SRM)
Bitterness: 56 IBU
OG: 1.087 FG: 1.015
Alcohol: 9.3% v/v (7.3% w/w)
Water: Reverosmois water added fermax
Grain: 1 lb. 6 oz. British crystal 50-60L
2 oz. Weyermann chocolate wheat
Steep: 20 min all grain in bag in at 198 deg.F malt temp after 20 min was 171.deg.F
Boil: 75 minutes SG 1.159 3 gallons
3 lb. 4.8 oz. Light malt extract
4 lb. Amber malt extract
3 lb. Light dry malt extract
1 lb. 6.4 oz. Light malt extract
1 tsp of irish moss added in last 15min with 5 tsp. Fermax
Hops: 1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Centennial (10.5% AA, 45 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Amarillo (4% AA, 30 min.)
1 oz. Willamette (5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Amarillo (aroma)
Yeast: 2 cup light malt starter 48hrs before in 64oz. h2o with Ringwood ale wyeast 1187 and 1/3 pkt. of dry ale yeast for good measure the ORG gravity was 1.100 added 64oz.H20 brought back down too 1.0920
Log: brewed 1-22-11
Carbonation: 2.0 volumes Corn Sugar: 3.06 oz. for 5 gallons @ 68°F

Recipe posted 01/22/11.