New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 19 - Strong Ale => Topic started by: Kyle on January 31, 2011, 10:35:30 PM
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This is what I intend to brew (soonish) for next winter; comments would be good, I'm planning to age it for about 10 months, and I've had good results with the Nottingham and spice combination in high-gravity stuff before:
For 5 US Gallons final volume:
15 lbs. Pale Malt
1 lbs. Crystal 60
.33 lbs. American Chocolate Malt
1 lbs. Weyermann CaraMunich® II
1 lbs. Vienna Malt
1.5 oz. Galena (Pellets, 11.00 %AA) boiled 60 min.
1 oz. Saaz (Pellets, 5.8 %AA) boiled 15 min.
1 oz. Saaz (Pellets, 5.8 %AA) boiled 1 min.
Yeast: Danstar 3767 Nottingham
Also @60 minutes:
1# Brown Sugar,
¾ cp molasses,
tea made from: 1 tsp each of cinnamon, ginger, nutmeg, and 1/8tsp of cloves