BoZzyFresh
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast #1332 NW Ale
- Yeast Starter
- none
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.061
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 34.3
- Color
- 20.1
- Primary Fermentation (# of Days & Temp)
- 7-9 days 64-68 degrees F
- Secondary Fermentation (# of Days & Temp)
- 7-9 days 64-68 degrees F
- Tasting Notes
- Rich taste, slightly dry, like drinking a pecan pie when warmed a bit.
DO NOT DRINK THIS BEER ICE COLD. Gets better as it sits after secondary (i give it 2 weeks maturation time). You may want to add a little carapils for better head retention. Also, bringing the brown sugar down a bit will probably cut the dry alcohol edge off. Add 2 cap-fulls venetian vanilla extract to secondary as well as 1lb candied pecans (slightly broken) You will need to rack twice in order to get out all sediment. If kegging first 3 pints will be cloudy. Enjoy!
Mash Temp- 154 degrees F for 60 mins
raise to 171 then mash out
1 hour sparge
16lb- US 2 row
8lb- Gambrinus Honey Malt
5lb- Cara 40L
1lb- Munich 20L
1lb- Brown Sugar (start of Boil)
10oz- Molasses (end of boil)
1oz- Magnum (60mins)
1- Whirfloc (15 min from end)
4oz- German Tett (10 min from end)
Mash Temp- 154 degrees F for 60 mins
raise to 171 then mash out
1 hour sparge
16lb- US 2 row
8lb- Gambrinus Honey Malt
5lb- Cara 40L
1lb- Munich 20L
1lb- Brown Sugar (start of Boil)
10oz- Molasses (end of boil)
1oz- Magnum (60mins)
1- Whirfloc (15 min from end)
4oz- German Tett (10 min from end)