Arrogant Bar Steward

SKU: CMTYRCP-0266 Categories: ,

£37.87



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Description

This is a Community Recipe created by nic-firth

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)


Ingredients Included

Crisp Crystal Malt (200 grams)
Dingemans Special B (800 grams)
Chinook Pellets (80 grams)
WLP007 Dry English Ale Yeast  (1 packs)
Premium Grade Light Liquid Malt Extract 1.5kg Pouch (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Barley Wine Ale
Batch Size: 20
Original Gravity: 1.077
Final Gravity: 1.019
ABV %: 7.67
IBU: 50

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Bring the yeast out of the fridge and leave it to reach room temperature while you mash and boil.

Mash the grain at 66C for and hour.

At the end of the mash remove the grain and add 50g of Chinoock pellets, start to bring to the boil and boil for an hour.

At the end of the boil add the remaining 30g of Chinook hops and leave for 20 minutes.

Add the hot wort to a sterilised fermentor and mix in the 4.5kg of liquid malt extract.

Top up with cool water to 20L, stirring vigorously to aerate the wort.

Secondary additions and timing:

So long as the yeast is at room temperature and the 20L of wort is at a similar temperature, pitch the yeast into the yeast into the fermentor.

Leave in room which will maintain a stable temperature of around 18-20C for 10 days then if you can cool to 5C for 4 days prior to bottling.

Yeast: WLP007 Dry English Ale Yeast
Fermentation temperature/steps: 18C 2 weeks.

Comments:

Additional information

Weight 5.58 kg

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