strong ale, all-grain
Source: Andy Malone (email@example.com),
Here it is, my recipe for buzzy beer. It isnt
terribly strong beer like a Old Ale but is drinkable a lot quicker and
the buzz is terrific after three and just gets better.
Warning, I dont have a drinking problem...I havent run out of beer in
a long time (grin).
- 11 lbs DWC Pilsen malt
- 8oz Ireks Wheat malt
- 1.5 oz Black Patent
- 1/4 tsp Irish Moss
- 1oz Northern Brewer
8.1 aau in at 60 minutes
- 1/4 oz Hallertauer (last 15 minutes)
- american ale, wyeast 1056
Mash in and hold at 122-125 deg far for 1/2 hour, raise to 145 deg far
for 1 hour. I use 11 1/2 qts water in mash.
Sparge to 7-7.5 gal, boil 1 hour. You should have an OG of around
1.058 to 1.060
Use a very attenuating yeast, I use american ale, wyeast 1056
Primary ferment for 7 days, rack to secondary and let it sit another
three to four days. Mine normally finishes at around 1.006.
- OG: 1060 (Low for a strong ale. --Ed.)
- FG: 1006