mike151
New Member
Hey Y'all
I've been thinking about a high abv (10 or so) brew for the last few weeks. I'm looking for a beer that would go well with steak; one that's mostly malty with just enough bitterness for balance. I also want it to have a nice hoppy taste and aroma.
My plan is to modify the recipe for Raison detre from "Extreme Brewing" by increasing the ferment-ables, while holding the color to around 16 SRM. I don't know - It just seems that a steak-beer made with dried grapes should be a little on the red side. This may be an impossible beer, but what the heck - I got time.
This is the recipe I've come up with, please look it over and feel free to offer any comments and/or suggestions.
Cherokee Red
......Steeping
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM)
5.00 oz Victory Malt (25.0 SRM)
2.50 oz Biscuit Malt (23.0 SRM)
2.50 oz Special Roast (50.0 SRM)
2.00 oz Chocolate Malt (450.0 SRM)
......DME
140.00 oz Light Dry Extract (3.5 SRM)
......Hops......................Beersmith total......42.3 IBU
1.00 oz N. Tettnang [4.90%] (60 min)..........12.8 IBU
0.50 oz Northern Brewer [6.50%] (60 min)....8.5 IBU
0.50 oz Fuggles [4.50%] (60 min)................5.9 IBU
1.00 oz Willamette [5.00%] (15 min)...........6.5 IBU
0.50 oz Fuggles [4.50%] (15 min)................2.9 IBU
0.50 oz Saaz [4.50%] (15 min)...................2.9 IBU
0.50 oz Northern Brewer [6.50%] (5 min)......1.7 IBU
0.50 oz Saaz [4.50%] (5 min).....................1.2 IBU
......Sugars
16.00 oz Candi Sugar, Clear (0.5 SRM) Sugar
12.00 oz Invert Sugar (0.0 SRM) Sugar
10.00 oz Raisins (5.0 SRM) Sugar
......Extras
4.00 oz MaltoDextrin (Boil 5.0 min)
0.25 tsp Irish Moss (Boil 10.0 min)
1.00 tsp Yeast Energizer (Primary 3.0 days)
1.00 oz Oak Chips (Secondary 7.0 days)
SafLager American Ale (DCL Yeast #S-05)
Beersmith
est. ABV 9.9
est. color 15.7 SRM
Thanks for the help
Mike
I've been thinking about a high abv (10 or so) brew for the last few weeks. I'm looking for a beer that would go well with steak; one that's mostly malty with just enough bitterness for balance. I also want it to have a nice hoppy taste and aroma.
My plan is to modify the recipe for Raison detre from "Extreme Brewing" by increasing the ferment-ables, while holding the color to around 16 SRM. I don't know - It just seems that a steak-beer made with dried grapes should be a little on the red side. This may be an impossible beer, but what the heck - I got time.
This is the recipe I've come up with, please look it over and feel free to offer any comments and/or suggestions.
Cherokee Red
......Steeping
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM)
5.00 oz Victory Malt (25.0 SRM)
2.50 oz Biscuit Malt (23.0 SRM)
2.50 oz Special Roast (50.0 SRM)
2.00 oz Chocolate Malt (450.0 SRM)
......DME
140.00 oz Light Dry Extract (3.5 SRM)
......Hops......................Beersmith total......42.3 IBU
1.00 oz N. Tettnang [4.90%] (60 min)..........12.8 IBU
0.50 oz Northern Brewer [6.50%] (60 min)....8.5 IBU
0.50 oz Fuggles [4.50%] (60 min)................5.9 IBU
1.00 oz Willamette [5.00%] (15 min)...........6.5 IBU
0.50 oz Fuggles [4.50%] (15 min)................2.9 IBU
0.50 oz Saaz [4.50%] (15 min)...................2.9 IBU
0.50 oz Northern Brewer [6.50%] (5 min)......1.7 IBU
0.50 oz Saaz [4.50%] (5 min).....................1.2 IBU
......Sugars
16.00 oz Candi Sugar, Clear (0.5 SRM) Sugar
12.00 oz Invert Sugar (0.0 SRM) Sugar
10.00 oz Raisins (5.0 SRM) Sugar
......Extras
4.00 oz MaltoDextrin (Boil 5.0 min)
0.25 tsp Irish Moss (Boil 10.0 min)
1.00 tsp Yeast Energizer (Primary 3.0 days)
1.00 oz Oak Chips (Secondary 7.0 days)
SafLager American Ale (DCL Yeast #S-05)
Beersmith
est. ABV 9.9
est. color 15.7 SRM
Thanks for the help
Mike