Ramped House Ale
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.