Rhoobarb
Well-Known Member
Thought I'd share this with the class:
I brewed this on my Friday-after-Turkey-Day off. I am especially jacked about this because I used yeast cultured from a six-pack of Bell's 20th Anniversary Ale and stepped it up through two starters. It's the first time I've ever dared to be this ambitious about saving yeast! I was guesing at a recipe that would come close to Bell's 20th AA. I must've done something right - the fermentation took off after about six hours! Looking to pop this around mid-January.
New Year Ale
Recipe 2005 by Mark Pannell
OG: 1.066
FG: 1.012
IBU = 29.4%
SRM = 9.8
ABV = 7.14%
74% brewhouse efficiency
Grains:
6 lbs. Schreier American 2-row pale malt (1.8-L)
3 lbs. toasted Schreier American 2-row pale malt (2.0-L)**
3/4 lb. U.S. crystal malt, 2-row (30-L)
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
1/2 lb. CaraMunich malt, 2-row (54-L)
1/2 lb. Munich malt, 2-row (10-L)
6 oz. Biscuit malt (22-L)
4 oz. CaraVienne malt, 2-row (54-L)
Bittering hops:
.5 oz. Nugget [12.5% AAU] (60 mins.)
Flavoring hops:
.5 oz. Hallertauer [4.2% AAU] (30 mins.)
Finishing hops:
.5 oz. Willamette [4.4% AAU] (5 mins.)
Dry hops:
1 oz. Willamette [4.4% AAU]
Fining agent:
1 tsp. Irish moss (15 mins.)
Yeast:
cultured from six (6) bottles of Bell's 20th Anniversary Ale (from starter)
Primary:
7-10 days at 67oF
Secondary:
21 days at ~45oF
Total boil:
90 minutes
**Toast 3 lbs. of the 2-row grain in a 275oF oven for one hour. Leave the oven door slightly ajar during this process.
Heat 3.5 galllons of water to ~165o F. Mash grains at ~149o F for 120 minutes. Recirculate until clear, ~20-30 minutes.
Sparge with ~7.25 gallons of 173oF water, ~30-45 minutes. Add hops and Irish moss to schedule above. Cool wort to 72o - 75oF and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
I brewed this on my Friday-after-Turkey-Day off. I am especially jacked about this because I used yeast cultured from a six-pack of Bell's 20th Anniversary Ale and stepped it up through two starters. It's the first time I've ever dared to be this ambitious about saving yeast! I was guesing at a recipe that would come close to Bell's 20th AA. I must've done something right - the fermentation took off after about six hours! Looking to pop this around mid-January.
New Year Ale
Recipe 2005 by Mark Pannell
OG: 1.066
FG: 1.012
IBU = 29.4%
SRM = 9.8
ABV = 7.14%
74% brewhouse efficiency
Grains:
6 lbs. Schreier American 2-row pale malt (1.8-L)
3 lbs. toasted Schreier American 2-row pale malt (2.0-L)**
3/4 lb. U.S. crystal malt, 2-row (30-L)
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
1/2 lb. CaraMunich malt, 2-row (54-L)
1/2 lb. Munich malt, 2-row (10-L)
6 oz. Biscuit malt (22-L)
4 oz. CaraVienne malt, 2-row (54-L)
Bittering hops:
.5 oz. Nugget [12.5% AAU] (60 mins.)
Flavoring hops:
.5 oz. Hallertauer [4.2% AAU] (30 mins.)
Finishing hops:
.5 oz. Willamette [4.4% AAU] (5 mins.)
Dry hops:
1 oz. Willamette [4.4% AAU]
Fining agent:
1 tsp. Irish moss (15 mins.)
Yeast:
cultured from six (6) bottles of Bell's 20th Anniversary Ale (from starter)
Primary:
7-10 days at 67oF
Secondary:
21 days at ~45oF
Total boil:
90 minutes
**Toast 3 lbs. of the 2-row grain in a 275oF oven for one hour. Leave the oven door slightly ajar during this process.
Heat 3.5 galllons of water to ~165o F. Mash grains at ~149o F for 120 minutes. Recirculate until clear, ~20-30 minutes.
Sparge with ~7.25 gallons of 173oF water, ~30-45 minutes. Add hops and Irish moss to schedule above. Cool wort to 72o - 75oF and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
