The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Dark Herbal Roasted

Old English strong Ale with roasted chocolate undertones. The medicinal ingredients and fermented clover honey produces a very complex tasting beer, and is meant as a "one-a-day' kind of ale.

Brewer: Smitty's Email: -
Beer: Dark Herbal Roasted Style: English Old/Strong Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
61 HCU (~25 SRM)
Bitterness: 36 IBU
OG: 1.059 FG: 1.010
Alcohol: 6.3% v/v (5.0% w/w)
Water: Boil for 10 minutes prior to commencing the steeping and brewing process if using tap water.
Grain: 150g British chocolate
Steep: British Chocolate in a grain bag for 30 minutes at 150°F
Boil: 60 minutes SG 1.059 5.5 gallons
2kg Dark malt extract
800g Corn sugar
1kg Honey
50 grams of crushed juniper berries
50 grams off Labrador tea
100 grams of licorice root
1/2 teaspoon of ginger
All held within a hop bag and boiled with the brew.
Hops: .5 oz. Chinook (12% AA, 60 min.)
.5 oz. Cascade (6% AA, 45 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
Yeast: Danstar Nottingham ale yeast from a 24 hr starter of extract/honey/corn sugar and a two cascade hop pellets.
Log: fermented between 15 and 20 degrees Celcius, racked at day 7 (or when fermentation slows down significantly) a second racking at day 21o mix with a bottling syrup, or directly into the keg.
Carbonation: 3.0 volumes Corn Sugar: 6.31 oz. for 5.5 gallons @ 20°C

Recipe posted 02/21/14.