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RECON

When it must be dark, but you can't be loaded down - you have to be nimble, fast on your feet, and the nature of the game is surprise.
You must be RECON!

Brewer: Old Corp Brewing Email: info@oldcorpbrewing.com
URL: http://www.oldcorpbrewing.com
Beer: RECON Style: American Brown
Type: Extract w/grain Size: 5 gallons
Color:
91 HCU (~33 SRM)
Bitterness: 35 IBU
OG: 1.060 FG: 1.010
Alcohol: 6.5% v/v (5.1% w/w)
Water: No extra treatment - great from the ground as is..
Grain: 1 lb. American victory
1 lb. Belgian biscuit
8 oz. Belgian chocolate
Steep: Steep for 1 hour (in at about 120°, hold at 165°), remove the grains and heat to boil
Boil: 60 minutes SG 1.060 5 gallons
6 lb. Amber malt extract
1 lb. Dark dry malt extract
At boil, add the extracts and Northern Brewer.
1.5 tsb of Irish Moss last 10 min
Hops: 1 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Liberty (4% AA, 30 min.)
.5 oz. Liberty (4% AA, 15 min.)
Yeast: White Labs pitchable English Ale yeast #WLP002, pitch in carboy at 75° to start the party
Log: Ferment at 68° until the beasties are exhausted (pops down to about 1 per 2 minutes ~14 days)
Carbonation: 1 cup of light dry malt extract in 3 cups boiling water, pitch into transfer vessel, rack off the carboy into the vessel to mix, bottle and condition for 3 weeks at 70°.
Tasting: Backyard party, found enough musicians for a band, set up and got rolling. About a hour in, drummer asked if there was any dark beer around. "Green-top cooler" I said, and off he went.. Back with bottle in hand and delight in his eyes, "Stacy said this is *YOUR* stuff?" "Yep" I replied. "Duuude - This is really good."

Nuff said..

What would I change? Next time I'll bring my own guitar and amp.

Recipe posted 09/29/02.