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**Sheldon** · 09-30-2011, 03:39 PM

gona try a tweaked version tomorrow, just put the bill together and now its time to get ingredients together. Wish me luck

**msa8967** · 12-05-2011, 02:47 AM

Quote:

Originally Posted by Coastarine

Brewed this today with some tweaks. Some I don't even remember why I changed it, but I'm sure I had reasons.

Mashed using 1.5qt/lb @ 152 for 60min:
13lb 10oz Marris Otter
13oz C60
2oz Simpson's black malt
2oz Simpson's choc malt

90min boil:
1oz Northern Brewer hops 8.9% @ 60min
2oz Willamette 4.4% @ 25min
2oz Willamette 4.4% @ 10min
2oz Willamette 4.4% @ 5min

OG 1.084. I bought a pound of willamette months ago and I have no plans to use it in any upcoming beers so I decided to polish it off in this one. IBU's got a bump on this one, although I must have changed what IBU formula I'm using in beersmith since I first posted this recipe. Beersmith shows that this had 58 IBU the first time I made it, and 69 IBU this time.

Did you ever get a good chance to sample this recipe through lines that did not have your birch beer How long would you recommend letting this bottle condition before it is realy ready to drink?

frisbee91 · 02-05-2012, 06:36 PM

I made a partial mash version of this recipe with a 3.5 gallon boil. I added enough boiled and cooled water to the cooled wort in the fermenter for a 5 gallon batch size. I hit the recommended gravities perfectly. Just cracked open the first bottle this weekend. Very malty and complex flavor. Thanks for the recipe!

Equipment: 5-gallon brewkettle, BIAB (brew in a bag) single batch sparge.

Recipe Specs - Boil Volume
----------------
Boil Batch Size (G): 3.4
Total Grain (lb): 11.375 (incl. Extracts)
Total Hops (oz): 4.00
Original Gravity (OG): 1.123 (concentrated wort)
Mash Efficiency (%): 77
Mash 60 to 75 minutes at 154 degF
Boil Time (Minutes): 60

Recipe Specs - Into Fermenter
----------------
Batch Size (G): 5.0 (add make-up water for 5 gallons total)
Original Gravity (OG): 1.084
Final Gravity (FG): 1.021
Alcohol by Volume (ABV): 8.2
Colour (SRM): 17.4
Bitterness (IBU): 58.8 (Rager)
Brewhouse Efficiency (%): 75

Grain Bill
----------------
4.250 lb American 2-Row (37.36%)
0.875 lb Crystal 60 (7.69%)
0.125 lb Black Patent (1.1%)
0.125 lb Chocolate (1.1%)
6.000 lb Dry Malt Extract - Light (52.75%)

Hop Bill
----------------
1.00 oz Newport Pellet (11% Alpha) @ 60 Minutes (Boil)
1.50 oz Willamette Pellet (7.1% Alpha) @ 20 Minutes (Boil)
1.50 oz Willamette Pellet (7.1% Alpha) @ 5 Minutes (Boil)

BrewManChu · 10-15-2012, 05:22 AM

I will be doing a 1 gallon batch of this soon. I'm subbing the Newport with Sorachi Ace because thats the closest thing I could get at the time. I'm using all organic grains except the black malt.

This beer seems to fit in the Strong/Old Ale (19A) style according to the BJCP.

WeissGuy · 11-06-2012, 03:15 AM

This looks really good, I think I'm going to brew it this weekend. My LHDS doesn't have Newport so I think I'm going to use Chinook instead for bittering. That oughta work okay right? Also, anyone else have some tasting notes on this beer? Thanks!