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Old 01-25-2008, 05:39 AM   #1
cowgo's Avatar
Nov 2007
Posts: 582
Liked 12 Times on 7 Posts

Recipe Type: All Grain   
Yeast: Nottingham   
Batch Size (Gallons): 5.00   
Original Gravity: 1.051   
Final Gravity: 1.012   
IBU: 50.1 IBU   
Boiling Time (Minutes): 60   
Color: 11.23 °SRM   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   

Single infusion mash at 154. Batch sparged. I'll include pictures when it's finished.

9 lbs 2 Row
1 lb Crystal 30
.5 lb Belgium Biscuit
1.5 oz Centennial (60 minutes)
1 oz Centennial (10 minutes)
1 oz Centennial (0 min)
Primary: Nothing
What's a secondary??
Kegged/bottled: CowPils, Blond Cow, Heifer Weisen, Angus Extra Pale Ale
Commercial Brews in Fridge: Nothing! Finally got the pipeline filled.
Past HB Favorites: Dead Dog Barley Wine (She was a good dog)
Up Next: Redheaded Step Cow

Secret Hidden Mancave Build (x2) Thread Cowbrau eBIAB Brewspace Build Thread

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Old 02-14-2008, 12:25 AM   #2
brett's Avatar
Aug 2007
Omaha, Nebraska
Posts: 290
Liked 5 Times on 1 Posts

Hmm. Sounds interesting. Have you tasted it yet? How's that biscuit malt in there?

I've been looking to formulate a recipe very similar to this, but without the biscuit malt... please make sure to update us all on how it turns out.

Primary 1: House Ale (yay!)
Primary 2: empty
Primary 3: empty
Primary 4: empty
Bottle Conditioning: Apfelwein
Bottle Conditioning: Apfelwein + Blueberry
Kegged/Drinking: Partigyle Brown Ale
Conditioning: New House Barley Wine
Conditioning: Ghetto canned kit bitter (Surprisingly getting better w/ age)
Just Finished: Edwort's Apfelwein
Up next: More House Ale ?!?

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