Specialty Beer
BJCP 2008 – 23A
Batch #:
2010-02
Batch Size:
5.00 gallons
Boil Time:
60 min
Brew Date:
January 2, 2010
Tap Date:
February 20, 2010
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent – 61% Real
Color:
9.3SRM
IBU:
37.6
BU/GU:
0.94
ABV:
4.6%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| 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% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Centennial | 60 minutes | Boil | Leaf | 11.5% | |
| 0.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Nottingham | Danstar | Dry |
Equipment Profile 5 Gallon/19 Liter Kettle
Batch Size:
5.00 gallons
Boil Volume:
4.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
5.00 gallons
Mash Tun Weight:
5.00 pounds
Mash Tun Specific Heat:
0.12 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
0.25 gallons
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
10 days @ 68° F
General Info
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.
Procedure
Follow a sour mash process:
- Single infusion at 152°F for 60 minutes.
- Allow to cool to 120°F.
- Cover surface of mash with plastic wrap, lid tightly.
- Let sit for 24 to 48 hours in a warm place.
- Scrape off accumulated gunk on the top of the mash.
- Mash will smell sour when done.
- Sparge normally.
60 minute boil.
Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).
