Big Rock Traditional Ale

[ace4994]

Hi all, found this recipe for Big Rock's Traditional Ale and was wondering if anyone had an extract version or at least something that would not require all grain. Thanks!


Traditional Ale

This is the Winter 2000 revision of the recipe--#23 to those familiar with our batch numbering system. This beer is an attempt to replicate another Big Rock beer--this time it's their Traditional Ale. Basically, this is the "real ale" recipe from Papazian's "New Complete Joy of Home Brewing" book, revised to include a slightly more robust hop schedule, increased malt extract for a stronger beer, and a cleaner, drier finish by using a different yeast. The recent addition is the 2 ounces of chocolate malt, which adds a subtle but interesting toasted flavor to this beer.

2 oz. chocolate malt (500 Lov.)

6 lb Munton's amber dry malt extract (DME)

2 oz Cascade pellet hops (6 %) (45 minutes of boil)

1/2 oz Willamette pellet hops (5 %) (last 1 minute of boil)

1 1/2 tsp gypsum

2 packages Danstar Nottingham yeast

Steep the 2 oz. of chocolate malt in 3 gallons of 150 to 160 degree water for about 20 minutes. Remove chocolate malt; add gypsum and DME and bring back to boil. At boil, add the Cascade hops. After 44 minutes, add the Willamette hops. After another 1 minute, stop the boil and cool the wort. (Leave the hop bag in the wort for the first 5 minutes of the cooling period, if you are using a hop bag.) When wort is cooled, transfer to fermenter, top up to 5 1/2 gallons with boiled, cooled water and pitch the Danstar Nottingham yeast per the Danstar instructions. After 6-7 days, transfer to secondary. After 6-7 days in the secondary, prime with 1 1/4 cup DME boiled in water and bottle.

S.G. 1.054

F.G. 1.012

ABV 5.5%

 

[Sir-Hops-A-Lot]

Hey Ace,
It looks like no one ever answered your post. I was cruising for an all grain recipe for this beer and found what you posted. The recipe you have here is an extract recipe so your good to go. I'm still working on the all grain version.
By the bye I did brew this recipe and found it quite tasty. Big Rock "Trad" is a favourite of many of my friends.

 

[gbx]

There is definitely a lot of crystal malt in trad which this recipe is missing. And nottingham doesn't have the big chewy maltiness that big rock beers have. wy1968 London ESB would be closer

 

[ace4994]

Hey guys-I seem to have mixed up the two recipes I found at the time. This one was an extract recipe, but wasn't very close to the original. This was all a while ago, and I've since made the switch over to BIAB. Keep me posted if either of you find a good recipe. One of my favorite beers, and it's not found down in Texas.

 

[Sir-Hops-A-Lot]

I found an all grain recipe of an American chef who, like yourself, loves the beer but can't get it easily. This was the grain bill for his 4th take on the beer. I don't know the results but he said the 3rd one was very close! I would provide the recipe link but I can't find it again. Here is what I copied into brew toad:

2-Row (US) 8.5 lb 90 % Mash 37 1 °L
Crystal 45L (UK) .75 lb 8 % Mash 34 45 °L
Black Malt (UK) 0.07 lb 1 % Mash 28 500 °L

He used London ESB yeast. Big Rock Uses palisade and Willamette hops.

 

[Zymurg]

I found an all grain recipe of an American chef who, like yourself, loves the beer but can't get it easily. This was the grain bill for his 4th take on the beer. I don't know the results but he said the 3rd one was very close! I would provide the recipe link but I can't find it again. Here is what I copied into brew toad:

2-Row (US) 8.5 lb 90 % Mash 37 1 °L
Crystal 45L (UK) .75 lb 8 % Mash 34 45 °L
Black Malt (UK) 0.07 lb 1 % Mash 28 500 °L

He used London ESB yeast. Big Rock Uses palisade and Willamette hops.

They use Galena and Willamette. Pale, caramel and black malts.