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Logical Fireball Ale
By Frank

I borrowed this crack-pot idea
3.00 lb Extra Light Dry Extract (3 SRM) Dry Extract
5.00 lb Munich Malt - 20L (20 SRM) Grain
5.00 lb Pale Malt (2 Row) US (2 SRM) Grain
1.00 lb Caramel/Crystal Malt - 60L (60 SRM) Grain
1.00 lb Wheat Malt, Ger (2 SRM) Grain
2.00 oz Tettnang [3.7%] (60 min) Hops
2.00 oz sweet orange peel 14 mins.
1.00 lb Automic Fireball candies disolved in water overnight
Trappist ale yeast

Estimated Original Gravity: 1.076 SG (1.030-1.110 SG)
Estimated Final Gravity: 1.019 SG (1.006-1.024 SG)
Estimated Color: 22 SRM (5-50 SRM) Color [Color]
Bitterness: 22.0 IBU (5.0-70.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 7.4 %

Pretty straight forward with an infusian mash at 150 degrees or so.

I’m not sure how much sugar the fireballs add. I just calculated as if it they were pure sugar.

You might want to try adding the fireballs to the fermenter for a stronger flavor.

Don’t worry this beer isn’t cinnamon hot at all. The flavor from the fireballs is mild... too mild really. For my next batch, I will use a less assertive yeast, more fireballs and possibly some kind of cinnamon extract.

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