New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 23 - Specialty Beer => Topic started by: Brian_S on February 20, 2011, 09:31:42 PM

Title: Somewhat Peculiar
Post by: Brian_S on February 20, 2011, 09:31:42 PM

Somewhat Peculiar

Batch size: 5 gallons
Boil:  Whatever is needed to give you 5 gallons
Yeast:  Fermentis S-04  (68 to 72 F)
O.G. - 1.062

Mash the whole damn thing at 150F to 152F for 90mins. (Minus syrups and sugars)

9.25 lbs - 2 row
12 oz - Crystal 60
4 oz - malted wheat
3 oz - chocolate malt
1 oz - Special B

.75 lbs - dark brown sugar
.25 lbs - corn sugar
3 oz - molasses
2 oz - maple syrup
(At this point I just started throwing in whatever dark sugars I had on hand)

Boil:
2/3 oz Northern brewer at 90 mins
.5 oz Willamette at 15 mins
1 tsp Irish moss at 15 mins
.5 Willamette at 2 mins

Dry Hop (For about 1 week)
1 oz Willamette

Title: Re: Somewhat Peculair
Post by: Dave Savoie on February 21, 2011, 08:21:57 AM

Sounds yummy !!!

Title: Re: Somewhat Peculair
Post by: Richard on February 21, 2011, 11:04:31 AM

And the award for artistry goes to...

(Kyle says a lack of process control is art :P)

Title: Re: Somewhat Peculair
Post by: Kyle on February 21, 2011, 12:11:31 PM

I like your boil volume instructions

Title: Re: Somewhat Peculair
Post by: Brian_S on February 21, 2011, 04:02:36 PM

Its the way I roll.  :)

Title: Re: Somewhat Peculair
Post by: Dave Savoie on February 21, 2011, 04:03:23 PM

It is very close to the old peculiar clone recipe I have

Title: Re: Somewhat Peculair
Post by: Brian_S on February 21, 2011, 07:21:11 PM

It based on the recipe in the Clone Brews book but I subbed for what I had and didn't have.

I've also made it with 6 oz of maple syrup and no molasses, you can really play with this one.

B

Title: Re: Somewhat Peculair
Post by: Dave Savoie on February 21, 2011, 07:41:37 PM

It didnt come into its own untill about 6-8 weeks

Title: Re: Somewhat Peculiar
Post by: Brian_S on March 16, 2011, 05:13:38 PM

Dry hopped with 1 oz of homegrown Willamette about a week ago and will be kegging today or tomorrow.