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Mabel, Where Did I Put My Ale
The Vermont maple syrup and brown sugar give this one its subtle but unique taste. Well balanced and full of flavor.
| Brewer: | Kevin Lindblom | Email: | lindbkj@softhome.net | |||||
| Beer: | Mabel, Where Did I Put My Ale | Style: | Strong Scotch Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.084 | FG: | 1.018 | |||||
| Alcohol: | 8.6% v/v (6.7% w/w) | |||||||
| Water: | Well water with minimal hardness | |||||||
| Grain: | 1 lb. British crystal 70-80L 2 oz. British chocolate |
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| Steep: | Steep grains @155-160F for 60 minutes | |||||||
| Boil: | 60 minutes | SG 1.141 | 3 gallons | |||||
| 3 lb. 5 oz. Light malt extract 2 lb. Dark malt extract 3 lb. Light dry malt extract 1 lb. Maple syrup 1 lb. Brown sugar |
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| 1 tsp Irish Moss @ 45 minutes into the boil | ||||||||
| Hops: | 1 oz. Perle (8.6% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) |
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| Yeast: | 2 packets of Coopers dry yeast (gold package) | |||||||
| Log: | After 24 hours fermentation, add 1oz Cascade pellets to fermenter | |||||||
| Carbonation: | Force carbonation in keg | |||||||
Recipe posted 01/27/07.