Grape and Granary
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The Grape and Granary I-85 - Intermediate RecipeStyle: Brown Ale (American) Descriptions and Comments: Third Place National AHA Competition - 1998
Specialty Grains Water Salts: None Grain 1: 14 oz 80 deg Crystal Grain 2: 2 oz Black Patent Grain 3: 4 oz Belgian Chocolate * Specialty grains should be steeped in a couple of gallons of dechlorinated water for 20 minutes (at 150-160 deg F). Do not boil grains. After 20 minute steep strain out any grain husks and then bring this water to a boil. Add malt and hops when boiling begins. Malt Syrup: Dried Malt Extract: 6 lbs M@F Dry Malt Amber Extract Adjuncts: 4 oz Lactose+8 oz dark brown sugar Bittering Hops: 12.6 HBU Northern Brewer * The above ingredients should be boiled together for 45-60 minutes Flavor Hops: None * add flavoring hops 15 minutes before end of boil * add 1 tsp Irish moss 15 minutes before end of boil Aroma Hops: 1/2 oz N.Brewer (last 2 minutes) * add aroma hops last 2-5 minutes of boil
Brewers Specifics Yeast Strain: #1028 Fermentation Temp: 60-75 deg F. Primary Fermentation Time: 3-5 Days Secondary Fermentation Time: 5-7 days Priming: 3/4 cup corn sugar or 1 1/4 cups dry malt extract |
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