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Drowning Wasp Ale

Reworking my signature recipe... cross your fingers!

Brewer: BrewPilot Email: -
Beer: Drowning Wasp Ale Style: American Amber Ale
Type: All grain Size: 5.5 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 14 IBU
OG: 1.045 FG: 1.008
Alcohol: 4.7% v/v (3.7% w/w)
Water: Low chlorine municipal tap
Grain: 4 lb. 12 oz. American 2-row
4 lb. Wheat malt
1 lb. 4 oz. American crystal 20L
1 oz. American black patent
Mash: 66% efficiency
Single step infusion at 156F for 50 minutes. Added the finely crushed black malt during the last 20 minutes of the mash.
Boil: 60 minutes SG 1.038 6.5 gallons
Irish moss @ 15 minutes
Hops: .5 oz. Kent Goldings (6% AA, 45 min.)
.5 oz. Hallertauer (3.3% AA, 15 min.)
Yeast: Nottingham 11g dry yeast packet
Log: Brewed on 8-7-06, fermented warmer than desired, 9 days @ 75F until completion. I will be home in 4 days to bottle. On 8-12-06 took a small sample, SG 1.010 and the taste, perfect, very clean.
Carbonation: Boiled 2 cups water, added 1 cup clover honey, added to beer and bottled.
Tasting: True malt flavor from the Nottingham yeast, clean, crisp finish and smooth. A little light on the palate, but the Nottingham attenuates well.

Recipe posted 08/15/06.