Ramped House Ale

**cowgo** · 01-01-2008, 03:04 PM

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 41.4
Boiling Time (Minutes): 60
Color: 14.43 °SRM
Primary Fermentation (# of Days & Temp): 10

I've added some Biscuit Malt and upped the IBU's on my House Ale. I'm trying to get a little of that Fat Tire malt nose without getting too far away from my old standard House Ale.

8.00 lbs. American 2-row
1.00 lbs. American Caramel 60°L
1.00 lbs. Belgian Biscuit
1.00 lbs. Belgian Cara-Pils

1.0 oz. Sterling (Whole, 7.50 %AA) boiled 60 min.
1.0 oz. Willamette (Whole, 5.00 %AA) boiled 30 min.
.50 oz. Willamette (Whole, 5.00 %AA) boiled 1 min

Single Step Infusion mash at 154 for 60 minutes then batch sparged.

Past House Ales have usually reached final gravity 7 to 10 days in the 6.5 gallon conical. I anticipate 10 days for this. Fermentation temperature averages 65 degrees.

brett · 01-06-2008, 11:16 AM

Sounds interesting. What's your opinion of the Sterling hops?

**cowgo** · 01-13-2008, 09:44 PM

It's a mellow bitter. I tried them, along with Liberty hops on another similar recipe and combined with the Liberty for dry hopping ( .5 oz each), made a very very tasty aromatic beer.

You know it's a good brew when you take a big sniff of the beer before every drink and go...uummmmmm....aahhhhhhh....gulp.