Amount | Fermentable | % |
---|---|---|
6.00 pounds | American Pale Malt (2-Row) | 71.6% |
2.00 pounds | Flaked Maize | 23.9% |
0.13 pounds | Crystal Malt 60L | 1.6% |
0.25 pounds | British Pale Chocolate Thomas Fawcett and Sons | 3% |
8.38 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
0.75 ounces | Centennial | 60 minutes | Boil | Leaf | 11.5% | |
0.75 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
Nottingham | Danstar | Dry |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Mash In | Infusion | 75 minutes | 150° F |
Recipe for the pre-prohibition ale brewed in and around Louisville, KY. This recipe and more information can be found at the O'Daniel Brewery Blog.
Follow a sour mash process:
60 minute boil.
Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).