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N'ice ale

Batch #101
Brewed 6-17-2011
Brewd to split batch up doing one as an ice beer and the other normal

Brewer: Tinman Email: -
Beer: N'ice ale Style: American Pale Ale
Type: All grain Size: 10.5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 47 IBU
OG: 1.044 FG: 1.010
Alcohol: 4.4% v/v (3.5% w/w)
Water: none, city water
Grain: 16 lb. 0 oz. American 2-row
0 lb. 9 oz. American Munich
1 lb. 0 oz. Belgian aromatic
0 lb. 7 oz. American crystal 60L
0 lb. 12 oz. Dextrine malt (Cara-Pils)
Mash: 68% efficiency
MI 4 gals- 122 °water-110 °rest-15 mins
add 3 gals-178 °water-145 °rest-15 mins
single decoction 30% removed and brought to boil
added 45 mins later to raise temp to 160 °-2 hr rest
sparge w/ 180 °water to collect 12+ gallons-60 minutes
Boil: 60 minutes SG 1.039 12 gallons
Malto dextrine added to boil (1#)
Irish moss added at 10 mins left in boil
Hops: 1.5 oz. Centennial (10.5% AA, 60 min.)
.25 oz. Chinook (12% AA, 60 min.)
1.5 oz. Liberty (4% AA, 30 min.)
1.5 oz. Liberty (aroma)
Yeast: Nottingham dry + yeast cake from #99
1/2 gallon starter using cooled wort
Log: Actually used 1/2 oz magnum hops and 1 oz cenntenials for 60 min addition.
preboil 1.045
sg 1.054
ferment in conical 8 days, xfer to carboys (w/ gelatin) for 7 more. 1 batch to be put in a keg, freeze 20%, remove ice, then keg. Other batch to go from carboy straight to keg.
Carbonation: 2.6 volumes Keg: 16.1 psi @ 45°F
Tasting: Previous batch was an Eisbock. Did this batch to test how to freeze approx 20% then remove ice from ale.

Recipe posted 06/21/11.