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Old 10-03-2007, 05:32 AM   #1
Monk
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Mar 2006
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Recipe Type: Extract   
Yeast: Nottingham   
Yeast Starter: No   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 30   
Boiling Time (Minutes): 60   
Color: 17.6   
Primary Fermentation (# of Days & Temp): 14 days at 66F   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   

6 oz. Crystal 60L
2 oz. Chocolate
1.5 lbs. American 2 row
6 lbs. Alexander's Amber LME

.5 oz. Centennial (9.4%aa) 60 min
.5 oz. Cascade 10 min
.5 oz. Centennial 10 min
.3 oz. Cascade 0 min
.7 oz. Centennial 0 min

Steep/mash the grains for 45 minutes at 152F, or so. Sparge with a little hot water and boil with LME for 60 minutes (I boiled a volume of 3 gallons). Make hop additions at the specified times and make sure your hop quantities and AA are right to get the IBU you want. This came out very balanced, so I don't mess with it now. It is very malty and smooth. Extremely drinkable and a perfect party pint.

Monk

 
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Old 11-18-2007, 09:48 PM   #2
mrk305
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May 2007
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Anybody else made this? I did a partial mash changing the LME to 3 pounds and added 4.5 pounds of two row. Mashed for 1 hour at 151 and added the LME with 15 minutes left in the boil. Excellent beer!

 
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Old 11-18-2007, 09:52 PM   #3
Sir Humpsalot
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Cats hate pajamas. Trust me. I know.
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In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

 
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Old 11-27-2007, 10:19 AM   #4
Monk
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Mar 2006
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Quote:
Originally Posted by mrk305
Anybody else made this? I did a partial mash changing the LME to 3 pounds and added 4.5 pounds of two row. Mashed for 1 hour at 151 and added the LME with 15 minutes left in the boil. Excellent beer!
Glad you liked it, man. I made it again for halloween and it went over great. I still have a 12er I was going to give away, but now I'm not so sure...

 
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Old 06-01-2008, 11:48 PM   #5
Monk
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Mar 2006
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Went back to this recipe again, but took it in another direction as an experiment.

6 lbs. Amber LME
11 oz. Crystal 15L
2.5 oz. Chocolate
4 oz. Biscuit

.75 oz. Pride of Ringwood for 45minutes
.5 oz. Challenger 10 minutes
.5 oz. Challenger 0 minutes

Windsor yeast.

I've never used windsor before, so we'll see how it turns out.

 
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Old 12-14-2008, 05:59 PM   #6
Monk
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Mar 2006
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In reference to the above...me no likey Windsor.

However, I made another batch of this one and changed it again--best yet, imo.

Cat's PJs III
4.5 gallons

6# Alexander's Amber LME
1/2 # White Wheat
1/2 # British Crystal
1/2 # Victory
2 oz Chocolate malt

Glacier for bittering
.5 oz Centennial (10 min)
.5 oz Cascade (10 min)
.5 oz Centennial (0 min)
.5 oz Cascade (0 min)

I boiled a bit more vigorously and ended up with 4.5-4.75 gallons, but I think the slightly higher concentration is actually really good! I used S-05 Chico dry yeast this time. It's very caramelly and rich, and very hoppy at the same time.

 
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