Here are two of my favorite recipes. I worked these recipes over many times to come up with just the taste I was shooting for. These are not for the faint of heart!
Somehow in the course of changing the style guidelines, and also moving around recipes to follow the new guidelines, I managed to delete an entire thread. yikes... luckily, I still had them in my cache. so, here they all are, my apologies to the original posters...
Hair of the Dog Barley Wine style ale, I know not a very original name, but hey it is a good beer. I havent made this beer for years. If I were to make it again I would replace the nugget with cascade, lots of it!
3 oz. E.K. Goldings (5.9%) for 60 minutes
.5 oz. E.K. Goldings (5.9%) for 30 minutes
.5 oz. E.K. Goldings (5.9%) for 10 minutes
Coopers Dry Ale Yeast
.5 cup corn sugar (priming)
OG: 1.062
This was my first attempt at trying to clone Fullers 1845 Celebration Ale. The result of this recipe was excellent. The taste was really close, would definitly try a closer yeast next time (or even culture the yeast from the bottle). The only thing that was really off from the original was the color. Probably have to go with a darker Crystal or possibly a slightly darker Amber to get the color to the deep red that the original is.
Just found a recipe for my favorite beer! I can't wait to try it!
Skull Splitter Clone
Extract w/ specialty grains:
Crush and steep the following in 1/2 gallon of 150°F water for 20 minutes.
10 oz 55°L British Crystal Malt
4 oz Belgian Aromatic Malt
2 oz Roasted Barley
1 oz Peat-smoked Malt (NOT Rauchmalt!)
Strain the grain water into your brewpot. Sparge the grains with 1/2 gallon of 150°F water. Add water to the brewpot for 1.5 gallons total volume. Bring the pot to a boil, remove from heat, and add:
4 lb (Munton & Fison) Light DME
1/2 lb (Munton & Fison) Wheat DME (55% wheat / 45% barley)
6.6 lb (John Bull) light malt syrup
2 oz East Kent Goldings hops (4.75% AA / 9.5 HBU) for bittering.
Add water to 3 gallon mark in your brewpot. Bring to a boil and boil for 45 minutes. Then add:
1 tsp Irish moss that has been rehydrated.
Boil for 15 more minutes, cool your wort, and add water to bring volume to 5 gallons. When wort reaches pitching temp. Pitch Wyeast 1084 Irish Ale Yeast. (Wyeast 1728 Scottish Ale Yeast is a second choice.)
Ferment 5-7 days or until fermentation slows. Syphon into secondary and add 1/4 oz of steamed oak chips. When fermentation is complete, bottle w/ 1.25 cups of (Munton and Fison) Wheat DME (or 3/4 cup corn sugar). Wait.
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All grain:
Mash 14.5 lbs Golden Promise 2 row pale malt and 1/2 lb British wheat malt with the specialty grains at 150°F for 90 minutes. Add 6.5 HBU (32% less than the extract version) of the bittering hops for the full 90 minutes of the boil.
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Fuggle Pellet 4.40 13.3 60 min.
1.00 oz. Fuggle Pellet 4.40 11.9 45 min.
Yeast
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White Labs WLP028 Edinburgh Ale
Poured 2 gal cold water into brewpot
Add Grain in bag, turn on heat, sparge when boiling commences
Remove from heat, add 12lbs gold LME
back on heat,
Bring to boil, add 1 oz Fuggles in hop bag
Boil 15 minutes, add 1 oz Fuggles in hop bag
Boil 45 minutes, remove from heat & place in ice bath
Strain over hop bags into fermenter
Pour cold water over hop bags until 5 gal (temp Approx. 80°F)
Pitched yeast at 78°F
OG - 1.087 corrected
Beer was bottled into bombers with 1-1/4 cup DME.
Carbonation was not evident after 3 weeks, opened bottles and added a few grains of champagne yeast to each bottle...carbonated nicely after this.
Beer has a nice malty base, caramel with a dark toffee character, a bit of whiskey and vanilla in the nose. Some alcohol hotness and extract "twang".
After 2 months - alcohol and extract flavor diminishing, a molasses-brown sugar-pancake syrup flavor emerging. This beer is getting better by the week. Whiskey and vanilla aroma still present, but more subtle.
I would recommend a bit more roasted barley to add a little more smokiness and some extra grains at your discretion to add some additional mouthfeel (body) and head retention (cara-pils ?).
I feel it is just a little "thin" and could use a bit more unfermentable malt.
All in all, it is a very nice malty brew, and the alcohol is hiding better each tasting...watch out!
I'm not sure why it wouldn't carbonate; I may have bottled it too "clean"...sucking a little trub into the bottling bucket may have helped.
Originally posted by lantzn Here are two of my favorite recipes. I worked these recipes over many times to come up with just the taste I was shooting for. These are not for the faint of heart!
Hey Lantz, I brewed this stout in July of 06 and hit 1.120 OG, unfortunately i could not get it below 1.040 so it has a fair amount of residual sweetness but it is indeed a very good beer. I intend to enter it in my club competition in May. I'll post back as to how it fares.
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I suffer from Cenosillicaphobia- the fear of an empty glass!
Originally posted by HarkJohnny Hey Lantz, I brewed this stout in July of 06 and hit 1.120 OG, unfortunately i could not get it below 1.040 so it has a fair amount of residual sweetness but it is indeed a very good beer.
67% attenuation sounds just about bang on for 1728, especially considering the ridiculously high OG. With that yeast and OG, I would have mashed a little lower, maybe 147-149F.
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Primary: Belgian Dark Strong
Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
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