Recipes:Winter Woody
From ASH
Winter Woody
- Brewer: Ben Conner
- Recipe Type: Partial-Mash
- Batch Size: 5 Gal
- Boil Size: 3 Gal
- Original Gravity: 1.050 SG
- Final Gravity: 1.016 SG
- Boil Time: 60 Minutes
Grain/Extract/Sugar
| Grain/Extract/Sugar | |
|---|---|
| Amount | Name |
| 3.3 lbs | Wheat Liquid Extract (3.0 SRM) |
| 2 lbs | Pale Liquid Extract (5.0 SRM) |
| 4 oz | Malto-Dextrine |
| 2 lbs | Pale Malt (2 Row) US (1.8 SRM) |
| .5 lbs | Biscuit Malt (23.0 SRM) |
| .5 lbs | Carafoam (1.8 SRM) |
| .5 lbs | Carafa II (412.0 SRM) |
| .5 lbs | Chocolate Malt (350.0 SRM) |
Hops
| Amount | Name | Alpha % | Boil Time |
|---|---|---|---|
| .75 oz | Northern Brewer | 8.5% | 60 min |
| .5 oz | East Kent Goldings | 5.0% | 45 min |
Adjuncts
| Amount | Name | Addition |
|---|---|---|
| 1 oz | Irish Moss | Boil 10 min |
| 2 Cup | Bourbon | Secondary 7 Days |
| 2 Whole | Vanilla Beans | Secondary 7 Days |
| 4 oz | Oak Chips | Secondary 7 Days |
Yeast
Wyeast Labs #1056 American Ale Yeast
Directions
Steeped grains at 165 F, rested to 122 F. Brought temp back up to 155 F sparged with 2 cups hot water, removed grain. Added 1 gal water and started the boil, adding extracts and dextrine and following hop schedule. After pouring wort in fermenter, add water to top up to 5 gal.
Soaked oak chips, and two vanilla beans (sliced down the middle, then quartered) in 2 cups Jim Beam during primary fermentation. Fermented 1 wk in primary, then 1wk in secondary with oak, bourbon and vanilla added in. Racked to a keg and cold conditioned for 10 days.
Notes
Awards:
- 2008 ASH - March Hombrew of the Month
- 2008 GAzBF Homebrew Competition - Bronze
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