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Hound Dawg Ale

A delicious evening ale. I like to use Nottingham yeast because of the lager qualities about it. I've also used Saflager lager yeast to brew this beer, with excellent results.

Brewer: Paul Smith Email: -
Beer: Hound Dawg Ale Style: Amber to Dark Ale
Type: Extract w/grain Size: 25.5 liters
Color:
32 HCU (~16 SRM)
Bitterness: 23 IBU
OG: 1.042 FG: 1.002
Alcohol: 5.2% v/v (4.1% w/w)
Water: Boil all water to be used
Grain: 500g American crystal 60L
100g British chocolate
Steep: steep for 30 minutes at 170°
Boil: 80 minutes SG 1.096 11.2 liters
3.25kg Light malt extract
Hops: .75 oz. Galena (12% AA, 60 min.)
.5 oz. Cascade (5.1% AA, 45 min.)
.5 oz. Cascade (5.1% AA, 30 min.)
Yeast: Danstar Nottingham yeast. Make a one quarter starter 24 hours prior to brewing.
Log: Primary for about 7 days, then Rack with isinglas for 4 weeks.I keg my beer, but if you bottle it just bottle it in the normal manner.
Carbonation: 2.3 volumes Corn Sugar: 5.20 oz. for 25.5 liters @ 20°C
Tasting: Very good after 4 weeks in the secondary, but excellent after 4 months.

Recipe posted 10/24/04.