Comments/Help on my 2nd recipe: An American Strong Ale?

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gramatton

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This would be my second recipe I've made. I want to make something big, malty, and a little smoky. I'm going to wait awhile before I brew it up because I would like to get a few more batches and a bit more experience first.(Also need to rig up a 10g Igloo MLT) I love big, black, strong malty beers, and I didn't think it really fit into the Barley Wine style, or the RIS, or any other style I found so I just used the catchall American Strong Ale.

Eye of the Warp
Type: Partial Mash
Batch Size: 6.50 gal
Boil Time: 60 min
Equipment: Brew Pot (5 Gallon)

Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract 27.27 %
6.00 lb Light Dry Extract 27.27 %
2.00 lb Caramel/Crystal Malt - 60L 9.09 %
1.50 lb Pale Malt (2 Row) US 6.82 %
1.50 lb Pale Malt, Maris Otter 6.82 %
0.75 lb Black (Patent) Malt 3.41 %
0.75 lb Peat Smoked Malt 3.41 %
1.00 oz Nugget [13.00 %] (60 min)
1.00 oz Nugget [13.00 %] (60 min)(First Wort Hop)
1.00 oz Nugget [13.00 %] (30 min)
1.00 oz Tettnang [4.50 %] (15 min)
1.00 oz Tettnang [4.50 %] (5 min)
3.00 lb Honey (1.0 SRM) 13.64 %
0.50 lb Molasses 2.27 %
1 Pkgs Scottish Ale (Wyeast Labs #1728) With a starter


This would be a partial mash brew.(Pending my MLT build) I've heard from a lot of people that don't like Peat smoked malt, but I tasted some at my LHBS and liked it, and with the low amount(I think) I don't think it should be that assertive.

I would leave it in the primary for about 2 weeks(depending on what the hydro says) and then rack to secondary and let sit for 2-4 weeks.

Any comments would be great. And any ideas on what the best style to call this would be appreciated as well. I would really like to get this recipe down before I try it out.
 
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