Ramped House Ale

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cowgo

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Joined
Nov 3, 2007
Messages
578
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Location
Kansas
Recipe Type
All Grain
Yeast
Nottingham
Batch Size (Gallons)
5
Original Gravity
1.051
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
41.4
Color
14.43 °SRM
Primary Fermentation (# of Days & Temp)
10
I've added some Biscuit Malt and upped the IBU's on my House Ale. I'm trying to get a little of that Fat Tire malt nose without getting too far away from my old standard House Ale.

8.00 lbs. American 2-row
1.00 lbs. American Caramel 60°L
1.00 lbs. Belgian Biscuit
1.00 lbs. Belgian Cara-Pils

1.0 oz. Sterling (Whole, 7.50 %AA) boiled 60 min.
1.0 oz. Willamette (Whole, 5.00 %AA) boiled 30 min.
.50 oz. Willamette (Whole, 5.00 %AA) boiled 1 min

Single Step Infusion mash at 154 for 60 minutes then batch sparged.

Past House Ales have usually reached final gravity 7 to 10 days in the 6.5 gallon conical. I anticipate 10 days for this. Fermentation temperature averages 65 degrees.
 
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cowgo

cowgo

Well-Known Member
Joined
Nov 3, 2007
Messages
578
Reaction score
12
Location
Kansas
It's a mellow bitter. I tried them, along with Liberty hops on another similar recipe and combined with the Liberty for dry hopping ( .5 oz each), made a very very tasty aromatic beer.

You know it's a good brew when you take a big sniff of the beer before every drink and go...uummmmmm....aahhhhhhh....gulp.
 
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