Specialty Beer
BJCP 2008 – 23A

Statistics

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 ouncesCentennial60 minutesBoilLeaf11.5%
0.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
NottinghamDanstar Dry

Equipment Profile 5 Gallon/19 Liter Kettle

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion75 minutes150° 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).