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Author Topic: Fat Squirrel 2.0  (Read 2653 times)

Offline brew

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Fat Squirrel 2.0
« on: February 28, 2013, 05:18:51 PM »
Here is my second attempt. This one uses the Kolsch yeast (I have a bunch leftover from last summer's creme ale). Made a 500ml starter with it and it really took off nicely. I still have maybe 300 or 400 ml of yeast left if anyone wants any...

Recipe: Fat Squirrel (2.0)
Style: American Brown Ale
Batch Size (fermenter): 18.93 l
Boil Time: 60 Minutes
OG / FG / ABV / Ratio: 1.052 SG / 1.012 SG / 5.3 % / 0.706
Color / IBU: 16.0 SRM / 37.0 IBUs

Grains: Amt                   Name                                     Type          #        %/IBU        
3 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        29.6 %        
3 lbs                 Pale Malt, Maris Otter (3.0 SRM)         Grain         2        29.6 %        
1 lbs                 Munich II (9.0 SRM)                      Grain         3        9.9 %        
1 lbs                 Oats, Flaked (1.0 SRM)                   Grain         4        9.9 %        
1 lbs                 Victory Malt (25.0 SRM)                  Grain         5        9.9 %        
12.0 oz               Barley, Flaked (1.7 SRM)                 Grain         6        7.4 %        
4.0 oz                Chocolate Malt (350.0 SRM)               Grain         7        2.5 %        
2.0 oz                Roasted Barley (300.0 SRM)               Grain         8        1.2 %        

Boil: Amt                   Name                                     Type          #        %/IBU        
0.50 oz               Magnum [14.00 %] - Boil 60.0 min         Hop           9        26.2 IBUs    
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        10       -            
2.00 oz               Saaz [4.00 %] - Boil 10.0 min            Hop           11       10.8 IBUs    

Ferment: Amt                   Name                                     Type          #        %/IBU        
1.0 pkg               Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast         12       -            

Mash Schedule: Single Infusion, 153F One Sparge
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