Swordfish - British Strong Ale |
RECIPE INFO |
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by TomChapman
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.052 |
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FG: 1.012 |
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ABV: 5.24%
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Bitterness: 43.56 (tinseth)
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IBU/OG: 0.84 |
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Color: 14.1° SRM
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Calories: 5.24 per 330ml
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FERMENTABLES |
| 10% |
0 |
Dark Crystal 80L - UK |
33 |
80 |
Mash |
| 20% |
0 |
Brown Sugar - US |
46 |
10 |
Mash |
| 60% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 10% |
0 |
Amber - UK |
32 |
27 |
Mash |
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HOPS |
| 0 |
Goldings |
Pellet |
Boil |
60 Minutes |
5 |
29.74 |
| 0 |
Fuggles |
Pellet |
Boil |
30 Minutes |
4.8 |
10.97 |
| 0 |
Fuggles |
Pellet |
Boil |
5 Minutes |
4.8 |
2.85 |
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YEAST |
| GigaYeast British Ale Yeast #1 GY011 |
77% |
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OTHER INGREDIENTS |
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INSTRUCTIONS |
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1. Mash @66C for 90 mins, 15 litres
2.sparge @ 77C, 16 litres
3. 60 min boil, add hops at correct intervals.
4. Ferment for 1 week. Prime with 100g brown sugar.
5. Add rum infused oak chips to barrel.
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