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Buck Horn Ale

Brewer: Bob K Email: cotton042@aol.com
Beer: Buck Horn Ale Style: American Amber Ale
Type: Partial mash Size: 5.5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 18 IBU
OG: 1.059 FG: 1.010
Alcohol: 6.3% v/v (5.0% w/w)
Water: Our PA village gets mountain spring water. Just hard enough, minimal chlorine.
Grain: 2 lb. American crystal 10L
.5 oz. Roasted barley
Mash: 70% efficiency
10 minute rest with 90 degree water. Add 170 degree water for 60 minutes. Sparge with 170 degree water until you get 5 gallons.
Boil: 60 minutes SG 1.054 6 gallons
5 lb. Light malt extract
2 lb. Light dry malt extract
Added Irish moss last 10 minutes of boil.
Hops: .25 oz. Centennial (10.5% AA, 60 min.)
.5 oz. Fuggles (4.75% AA, 30 min.)
1 oz. Willamette (5% AA, 5 min.)
.5 oz. Willamette (aroma)
Yeast: American ale liquid yeast (easYeast #1056)
Log: Primary ferment at 65 degrees for 4 days. Transfered to glass carboy for 3 days. Transfered to bottling bucket, added dry hops and fining (Polyclar), let stand for 3 days.
Carbonation: When ready to bottle, added 2/3 cup priming sugar, let stand 30 minutes. Cured in bottles for 10 days.
Tasting: If you're familiar with, and like Yuengling Lager (Pottsville PA), you'll like this.

Recipe posted 04/20/00.