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Old 04-19-2011, 01:22 AM   #1
Oct 2010
NoVa, Virginia
Posts: 24

Recipe Type: All Grain   
Yeast: wyeast 1318 or any ale strain   
Yeast Starter: if you wish   
Batch Size (Gallons): 5   
Original Gravity: 1.062   
Final Gravity: 1.017   
IBU: 58   
Boiling Time (Minutes): 60   
Color: 50 L   
Primary Fermentation (# of Days & Temp): 7 days @ 72F   
Secondary Fermentation (# of Days & Temp): 14 days @ 72   
Tasting Notes: Dark and delicious, has been noted to have flavors ranging from BBQ to Chocolate   

7# 2-Row Base
1# Cherrywood Smoked malt
1# carafa III
1.25# flaked Barley
0.2# Carapils

Batch sparge:
Mash at 152F for 60 min
Sparge 171F for 10-15 stirring

60 min- 1 oz Mt Hood (5.2%)
45 min- 1 oz Fuggles (4.2%)
30 min- 1 oz Glacier (5.5%)
10 min- 1 oz Willamette (4.7%)

Rack out of primary after approximately week when fermentation has stopped and yeast has dropped out.

Add 1 oz heavy toast oak chips (soaked in scotch, add this too!) to secondary for two weeks. Then bottle! Bottle condition at least 2 weeks then enjoy!

Add a shot or simply a pour of your favorite scotch and this baby will go down smoother than you expect, almost has a cola flavor.

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