This has turned out really nice after 9 months of aging. The flavor profile is very wine like with some delicate and interesting berry notes (from the mosaic I think), a good malt backbone, a SUPER velvety mouthfeel, and pretty evenly balanced. At 11% ABV its a real butt-kicker, and a perfect fall sipping beer.
One note, this is NOT bready like the BJCP guidelines call for. It is very fruity and complex and hits every other point in the guidelines except for bready. I wouldn't change a thing though.
Ingredients
Gravity, Alcohol Content and Color
Bitterness: 46.6 IBUs
Est Color: 13.1 SRM
Measured Original Gravity: 1.110SG
Measured Final Gravity: 1.026 SG
Actual Alcohol by Vol: 11.03%
Mash Profile
Mash Name: Single Infusion, Light Body
Mash Temp: 149F for 120 minutes
Sparge Water: 2.17 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Oxygenate wort thoroughly before pitching yeast. I made a 3L starter for this beer, and I hit it with oxygen again on day 2 of fermentation. Ferment at 65 for 4 days and ramp temp to 72 and rest until terminal gravity is reached. Cold crash and keg. Bulk age for 6-9 months (or longer). Store cold.
One note, this is NOT bready like the BJCP guidelines call for. It is very fruity and complex and hits every other point in the guidelines except for bready. I wouldn't change a thing though.
Ingredients
Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
9.17 g | Calcium Chloride (Mash) | Water Agent | 1 | - | - |
1.98 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
1 lbs | Rice Hulls (0.0 SRM) | Adjunct | 3 | 4.0 % | 0.12 gal |
13 lbs | Wheat - Red Malt (Briess) (2.3 SRM) | Grain | 4 | 52.0 % | 1.02 gal |
6 lbs | Pale Malt (6 Row) US (2.0 SRM) | Grain | 5 | 24.0 % | 0.47 gal |
2 lbs | Munich I (Weyermann) (7.1 SRM) | Grain | 6 | 8.0 % | 0.16 gal |
2 lbs | Oats, Golden Naked®™ (Simpsons) (9.1 SRM) | Grain | 7 | 8.0 % | 0.16 gal |
1 lbs | Invert Sugar #3 [Boil] (65.0 SRM) | Sugar | 8 | 4.0 % | 0.08 gal |
1.00 oz | Magnum [12.00 %] - Boil 60.0 min | Hop | 9 | 28.1 IBUs | - |
1.00 tsp | Irish Moss (Boil 10.0 mins) | Fining | 10 | - | - |
1.00 Items | Servomyces (Boil 10.0 mins) | Other | 11 | - | - |
0.77 oz | Chinook [13.00 %] - Boil 5.0 min | Hop | 12 | 11.5 IBUs | - |
0.50 oz | Mosaic (HBC 369) [12.25 %] - Boil 5.0 min | Hop | 13 | 7.0 IBUs | - |
1.0 pkg | Dry English Ale (White Labs #WLP007) [35.49 ml] | Yeast | 14 | - | - |
Gravity, Alcohol Content and Color
Bitterness: 46.6 IBUs
Est Color: 13.1 SRM
Measured Original Gravity: 1.110SG
Measured Final Gravity: 1.026 SG
Actual Alcohol by Vol: 11.03%
Mash Profile
Mash Name: Single Infusion, Light Body
Mash Temp: 149F for 120 minutes
Sparge Water: 2.17 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Oxygenate wort thoroughly before pitching yeast. I made a 3L starter for this beer, and I hit it with oxygen again on day 2 of fermentation. Ferment at 65 for 4 days and ramp temp to 72 and rest until terminal gravity is reached. Cold crash and keg. Bulk age for 6-9 months (or longer). Store cold.
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