Rolling_Thunder
Active Member
Working from Jester369's recipe, which to me was MUCH too bitter and later confirmed by the brewmaster at the Shed, I cooked up a few batches trying to drive the brew closer to the taste of what I think the original is.
Jester's recipe has an IBU of 76 (if memory serves me). According to the Shed brewmaster it should be 35. This was the most noticeable objection I had to Jester's recipe and one I think important because this is one of the unique attributes of the original Shed Mountain Ale itself; it's soooo smooth drinking you hardly notice the Hops at all.
So having said all that and examined many other recipes that have characteristics I believe the original Shed Mountain Ale has (to my taste anyway) I've come up with something that is extremely good and not just to me but many others that have tried it and are now constantly pestering me for more. None of these folks have tasted the Shed Mountain Ale so they have no idea of what I'm trying to create, they just enjoy what this is as is.
So without further adieu this is my recipe:
2 oz. Briess Black Patent Malt
3 oz. Muntons Chocolate Malt
8 oz. of 2 row barley
1 lb Carastan
8 oz. Caramel Wheat
1-3.3 lb Munton's Dark Liquid Malt Extract (LME)
1-3.3 lb Munton’s Amber Liquid Malt Extract (LME)
2 lbs Muntons Wheat Dried Malt Extract (DME)
1 oz. Cascade Hops (US) - 1oz. Pellets
1 oz. Saaz Hops (Czech) - 1oz. Whole
1 oz. Tettnang Hops - 1oz. Pellets
1 Malto Dextrin - (8 oz. package)
7 oz KreamyX - Priming Sugar
2.5 oz. Vanilla Extract
1 Safeale US-05 (American) - Dry Yeast
Steep grains @ 155 degrees (get water to temp then turn off heat) for 45 minutes dunking in & out of water like tea bag
Bring to boil & add both (Amber & Dark) 3.3 lb. cans of LME & 2 lbs of DME and boil for 60 minutes
Toss ¾ oz of Cascade hops in boil for 60 minutes
Toss ½ oz of Saaz 20 minutes to flame out
Add 6 oz of Malto Dextrin 15 minutes to flame out
Toss ½ oz of Tettnang hops 5 minutes to flame out
Fill primary fermenter with 15 lbs of ice & 2.5 oz of Vanilla Extract
Add wort to primary fermenter straining through screened funnel then fill with filtered water to 5 gallon mark on bucket to top off.
Cooled wort needs to be between 60 & 72 degrees.
Toss Yeast when wort is to temp.
Slap lid & air lock on it and wait 2 weeks!
Jester's recipe has an IBU of 76 (if memory serves me). According to the Shed brewmaster it should be 35. This was the most noticeable objection I had to Jester's recipe and one I think important because this is one of the unique attributes of the original Shed Mountain Ale itself; it's soooo smooth drinking you hardly notice the Hops at all.
So having said all that and examined many other recipes that have characteristics I believe the original Shed Mountain Ale has (to my taste anyway) I've come up with something that is extremely good and not just to me but many others that have tried it and are now constantly pestering me for more. None of these folks have tasted the Shed Mountain Ale so they have no idea of what I'm trying to create, they just enjoy what this is as is.
So without further adieu this is my recipe:
2 oz. Briess Black Patent Malt
3 oz. Muntons Chocolate Malt
8 oz. of 2 row barley
1 lb Carastan
8 oz. Caramel Wheat
1-3.3 lb Munton's Dark Liquid Malt Extract (LME)
1-3.3 lb Munton’s Amber Liquid Malt Extract (LME)
2 lbs Muntons Wheat Dried Malt Extract (DME)
1 oz. Cascade Hops (US) - 1oz. Pellets
1 oz. Saaz Hops (Czech) - 1oz. Whole
1 oz. Tettnang Hops - 1oz. Pellets
1 Malto Dextrin - (8 oz. package)
7 oz KreamyX - Priming Sugar
2.5 oz. Vanilla Extract
1 Safeale US-05 (American) - Dry Yeast
Steep grains @ 155 degrees (get water to temp then turn off heat) for 45 minutes dunking in & out of water like tea bag
Bring to boil & add both (Amber & Dark) 3.3 lb. cans of LME & 2 lbs of DME and boil for 60 minutes
Toss ¾ oz of Cascade hops in boil for 60 minutes
Toss ½ oz of Saaz 20 minutes to flame out
Add 6 oz of Malto Dextrin 15 minutes to flame out
Toss ½ oz of Tettnang hops 5 minutes to flame out
Fill primary fermenter with 15 lbs of ice & 2.5 oz of Vanilla Extract
Add wort to primary fermenter straining through screened funnel then fill with filtered water to 5 gallon mark on bucket to top off.
Cooled wort needs to be between 60 & 72 degrees.
Toss Yeast when wort is to temp.
Slap lid & air lock on it and wait 2 weeks!