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By Frank

A big and hoppy but smooth and

11.00 lb Munich Malt (9.0 SRM) Grain 64.7 %

2.00 lb Wheat Malt, Ger (2.0 SRM) Grain 11.8 %

1.00 lb Aromatic Malt (26.0 SRM) Grain 5.9 %

1.00 lb Biscuit Malt (23.0 SRM) Grain 5.9 %

1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.9 %

1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 5.9 %

1.00 oz Warrior [14.60%] (90 min) Hops 46.0 IBU

0.75 oz Warrior [14.60%] (30 min) Hops 24.8 IBU

0.50 oz Simcoe [12.30%] (15 min) Hops 9.0 IBU

0.50 oz Amarillo Gold [9.10%] (20 min) Hops 8.1 IBU

0.75 oz Simcoe [12.30%] (3 min) Hops 3.4 IBU

0.50 oz Cascade [6.00%] (10 min) Hops 2.9 IBU

0.75 oz Amarillo Gold [9.10%] (3 min) Hops 2.5 IBU

0.75 oz Cascade [6.00%] (3 min) Hops 1.5 IBU

0.50 oz Amarillo Gold [9.10%] (Dry Hop 3 days) Hops -

0.50 oz Cascade [6.00%] (Dry Hop 3 days) Hops -

0.50 oz Simcoe [12.30%] (Dry Hop 3 days) Hops -

Pitched on a yeast cake of Wyeast 1056 American Ale

Est Original Gravity: 1.087 SG

Est Final Gravity: 1.020SG

Estimated Alcohol by Vol: 8.8 %
Est Color: 23.3 SRM

Do a single infusion mash at around 153 for some body without making this too sticky sweet to be drinkable. You still want some residual sugar in there though. The sweetness adds to the body and drinkability.

Primary for one week and secondary for two. Prime with 1 1/4 cup DME and drink after three weeks. Ferment at the lowest end of the temp range for the yeast you use (you might want to consider something with more character than 1056). You want to minimize fusil production so you can drink this young when the hops are in full force.

As far as changes you might make, as I said, I would consider a more assertive yeast--perhaps Wyeast American Ale II but I think one of the more malt-centric British yeasts might be best. I would also consider changing to Chinook or something for more assertiveness. Basically, more hops, more malt, and more yeast character. And I might throw in an oz or two of roasted malt as well, just to make sure you have all the bases covered.

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