Black Patent Alt
Recipe Type: Partial Mash
Yeast: Wyeast 1007 German Ale
Yeast Starter: If you'd like
Batch Size (Gallons): 5.25
Original Gravity: 1.055
Final Gravity: 1.012
Boiling Time (Minutes): 80
Primary Fermentation (# of Days & Temp): 7 days 68F
Secondary Fermentation (# of Days & Temp): 14 days 68F
Grain for Partial Mash:
Note: This assumes 55% efficiency, that was one of my first PMs. My technique now yields about 75% eff, so you'd like be able to reduce the extract from 4lb. to 3lb. if you get close to 75%.
2lb German Pilsen 1.5L
1lb German Munich 8L
2lb German Caramunich 55L
4.25oz Black Patent Malt
Mash at: 152F
Sparge with: 168F
Extract to add with 20min remaining on boil:
4lb. Extra light DME
2.25oz Spalt 4.0% AA 80 min: 30.0 IBU
0.75oz Spalt 4.0% AA 25 min: 4.9 IBU
1.00oz Saaz 3.7% AA 5 min: 1.9 IBU
Irish Moss: 1 tsp 15 min
Note this is for a 3.7 gallon boil, if doing a full boil reducing hopping rates.
This beer wasn't very good at first. It took a good month to two months in the bottle before it mellowed into something very good. I was trying to go for something like Uergie Sticke Alt, but the amount of Black Patent was too much. It turned out maybe more like a hoppy bastard Schwarzbier, but damn tasty anyway. I'll make it again, and I'll probably do it the same way and again with only 2oz of Black Patent or get some de-husked Black malt.
Production: 2013 Maker's Mark Bourbon Barrel Stout, Imperial IPA
Drinking: Belgian Dubbel, Black IPA, SemiCentennialT ryePA, 2011 Maker's Mark Bourbon Barrel Stout
Last edited by uwmgdman; 05-08-2008 at 01:57 PM.