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Old 11-16-2011, 01:57 PM   #1
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Join Date: Nov 2011
Location: Tampa
Posts: 12
Default Extract - Local 727 Barefoot Beach Bum Santa's Special Ale

Recipe Type: Partial Mash
Yeast: Coopers Ale 1pkg
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.016
IBU: 34.7
Boiling Time (Minutes): 60
Color: Dark
Primary Fermentation (# of Days & Temp): 7 days at 74 Degrees
Additional Fermentation: Age for 30 Days
Secondary Fermentation (# of Days & Temp): 7 days at 74 Degrees
Tasting Notes: Definate Spice caracteristics, slightly sweet finish

The recipe below is for a 2.5 gallon batch not a 5.5 gallon. I wasn't sure how this was going to turn out, but it is a great beer. My wife who dies not like a darker beer, loves this one. Serving it at our Christmas Party for sure.

Grains to Steep

4.0 oz Carmel/Crystal Malt-60L (60.0 SRM)
1.0 oz Black (Patent) Malt-(500.0 SRM)

Boil Ingredients

4lbs 8 oz Amber Liquid extract (Boil for 60 min)
1 oz Cascade (5.5 %)-(Boil for 60 min)
.75 lb Honey (Boil 45 Min)
1 tsp Irish Moss (Boil 15 min)
.50 oz Ginger Root Paste (Boil 10 min)
1.5 tsp Ground Cinnamon (Boil 10 min)
.5 tsp Ground Cloves (Boil 10 min)
.5 oz Hallertauer Hersbrucker (4.00%)-(Boil 5 min)
2 Orange Peels (Boil 5 min)

I use Coopers Ale yeast and ferment at approximately 74 degrees for 7 days than rack to secondary for an additional 7 days. I didn't dry hop mine but I think I will do that the next time I brew this with the leftover Hallertauer Hersbrucker. I bottled mine and let it age for 30 days and it turned out really good.

Last edited by lukedog; 11-16-2011 at 02:02 PM.
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