The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Thanksgiving Ale

This will be my family ale for 2011 Thanksgiving. I think I may have used one pound less of grain and overpaid (my mistake). Again a wonderful beer in the primary (Already half drunk!)

Brewer: Tom Healy Email: tomh51369@yahoo.com
Beer: Thanksgiving Ale Style: English Old/Strong Ale
Type: All grain Size: 5.5 gallons
Color:
80 HCU (~30 SRM)
Bitterness: 122 IBU
OG: 1.082 FG: 1.012
Alcohol: 9.1% v/v (7.1% w/w)
Water: 2 TBLSPOON Gyp. in mash. pinch of sea salt in boil. Boiled med soft hollywood tap.
Grain: 8 lb. American 2-row
3 lb. American Honey Malt
2 lb. American victory
3 lb. British brown
1 lb. American crystal 60L
3 oz. American black patent
Mash: 75% efficiency
154° agitated and left overnight.
Boil: 90 minutes SG 1.070 6.5 gallons
Yeastex toward end of boil.
Hops: 1.5 oz. Summit (18% AA, 80 min.)
1.5 oz. Chinook (11.9% AA, 60 min.)
Yeast: Notty! Dry sprinkled-never a prob!
Log: Primary for a month. Dry hopped with American oak and cascade but not dominate enough to really make a diff. Tasted like dopple bock when flat. but now tastes much more bitter and dry sfter carb.
Carbonation: 2.4 vols primed with raw sugar.
Tasting: Awesome as always, just wanted more grain flavorsh flavor and less strong us hops to not scare the sfties away! but delicious! ( mabey a different yeast would have emphasized the malt also yeast nutrient makes for a dryer beer usually with the trade off being less negative fermentation products that come with certain yeasts.

Recipe posted 11/21/11.