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Wicked Bitch Extra-Ordinary Ale

This recipe began as an IPA. Oops! The first batch, brewed in Feb. 1998
turned out to be too malty-- though nicely bitter-- to be an IPA (as I
had envisioned it). So I let it age (it tasted poorly too) and after
two months it was better, 3- better still. In November this beer
rules!

Reminds me of a Belgian because of its complex Malt body, healthy dose
of hops and thick Head which leaves a delicate "belgian lace" on your
glass.

Also, Its Otherwise Unclassifiable.

Brewer: J. M. Hart Email: rowjimmy@iname.com
URL: http://homepages.infoseek.com/~rojimmy/index.html
Beer: Wicked Bitch Extra-Ordinary Ale Style: Virginia Extra-Ordinary Ale
Type: Extract w/grain Size: 5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 30 IBU
OG: 1.062 FG: 1.020
Alcohol: 5.4% v/v (4.3% w/w)
Water: I used Gypsum before, but it really depends on the Water you start with,
doesn't it?
Grain: .5 lb. American 2-row (toasted)
1 lb. American crystal 40L
Steep: I toasted the Two-Row Malt based on and Idea in a book. I put them in
the oven for ten miutes at 350°.

Previously, I steeped the grains to a boil! I'm gonna try and avoid that
this time; steeping between 150° and 170° for 30 minutes.
Boil: 60 minutes SG 1.207 1.5 gallons
6.6 lb. Amber malt extract
1 lb. Light dry malt extract
No Irish moss. I think the added protiens and unfermented sugars added alot to
this finished product.
Hops: 2 oz. Chinook (12% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Willamette (5% AA, 15 min.)
1 oz. Willamette (aroma)
Yeast: Previously I used Wyeast 1056 American ale yeast.
this time I'm thinking about the Wyeast 1024 Belgian Ale yeast as it
would likely compliment the flavors this beer develops during aging.
Carbonation: Primed with 1&1/4 cup Amber DME.
Tasting: My next batch is gonna be allowed to age... half of the batch goes to
the "cellar".
I use the quotes because its my "closet".
Oh, well.

Recipe posted 11/25/98.