Tag Archives: Roasted Barley

Ulysses Irish Red Ale

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Ulysses Irish Red after Dry Hop

  Recipe by: Taft Canyon Brewers

  Specialty Grains:
8 lbs Maris Otter Pale
2 lbs Honey Malt
1 lb Flaked Maize
0.25 lb Carared
0.25 lb Roasted Barley

  Hops:
   1 oz Willamette -5.9% AA – Whole Leaf (60 minutes)
0.5 oz Willamette – 5.9% AA – Whole Leaf (30 minutes)
0.5 oz Willamette – 5.9% AA – Whole Leaft (10 minutes)
1 oz Kent Goldings – 5.6% AA – Pellets (Dry Hop in 2nd – 7 days)

  Other:
   1 tsp Irish Moss (10 minutes)

Yeast:
Irish Ale (White Labs #WLP004)

  Fermentation Temperature: 75 F

  Original Gravity: 1.054
  Potential ABV: 6.50%
  Final Gravity: 1.016
  Final ABV: 5.00%
  Bitterness: 28 IBU

Mash Steps:
45 minutes at 156 degrees (16 quarts)
Mashout at 200 degrees (6 quarts)
Sparge at 170 degrees (10 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 60%

Brew History:
Brewed December 23, 2012 by Keith, Steve, and Jim
Racked December 29, 2012
Bottled January 5, 2013

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Filed under Beer Recipes, Making Beer, Red Ale

90/- Scottish Ale

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90/- Scottish Ale racked into a glass carboy

Recipe by: Hops and Berries

Specialty Grains:
12 lbs Golden Promise
0.25 lb Roasted Barley
0.25 lb Chocolate Wheat

Hops:
1 oz Centennial -10% AA – Whole Leaf (30 minutes)

Yeast:
Edinburgh Scottish Ale (White Labs #WLP028)

Fermentation Temperature: 72 F

Original Gravity: 1.053
Potential ABV: 7.00%
Final Gravity: 1.013
Final ABV: 4.1%
Bitterness: 33 IBU

Mash Steps:
60 minutes at 156 degrees (16 quarts)
6 quarts @ 200 degrees to hit 156 degrees (again)
3 quarts @200 degrees to maintain temp
Mashout at 200 degrees (6 quarts)
Sparge at 170 degrees (16 quarts of wort)

Notes: Grain volume adjusted for Brew House Efficiency of 60%

Brew History: Brewed December 9, 2012 by Keith and Steve

Racked December 15, 2012
Bottled December 23, 2012

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Hair of the Dog Nut Brown Ale

Nut Brown Ale

Brewed on: August 26, 2012

Brewers: Keith, Steve

Recipe by: Colin @ Hops and Berries

Bottled on: September 8, 2012

Specialty Grain: .5 lbs 120L Crystal Malt, 2. lbs Chocolate Malt, .125 lbs Roasted Barley

Extract: 2.5 lbs Pale Malt Extract, 4 lbs Amber Malt Extract

Hops: 1 ounce UK Challenger Hops (60 minutes), 1 ounce Willamette Hops (15 minutes), 1 ounce Willamette Hops (0 minutes)

Yeast: Safale US-05 (dried) – Belgium

Misc:

Fermentation Temperature: 68 F

Original Gravity: 1.30

Final Gravity: TBD

Notes:  We put the grains into the brew kettle of cold water, turned on the heat, and then removed them right before the water hit the boiling point. This took about 25 minutes with the new kettle. The store was out of Perle hops, so we substituted with UK Challenger hops.  Related post.

Grains and hops for Nut Brown Ale

Grains and hops for Nut Brown Ale

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