Conan Brau

Source: Brett McQuade
Recipe added: 10/02/98
Email: mcquadeb@usfilter.com

This beer turned out pretty well - and it's pretty strong at about 9% by volume (thus the manly name)! It has a beautiful amber color and a nice hoppy nose.

Specifics

Recipe type: Partial Mash
Batch Size: 4 Gallons
Starting Gravity: 1.080
Finishing Gravity: 1.012
Time in Boil: 1 Hour
Primary Fermentation: 1 Week in glass
Secondary Fermentation: 3 Weeks in glass

Ingredients:

6 lbs. Amber Liquid Malt Extract
1 lb. Light Dry Malt Extract
1 lb. Clover Honey
1 lb. Crystal Malt (120 L)
1/4 lb. Special B Malt
1/4 lb. Torrefied Wheat Malt
1/4 lb. Special Roast Malt
1/4 lb. Vienna Malt
1 oz. Galena Hop Pellets (12.3% alpha)
2 oz. Chinook Hop Pellets (12% alpha)
1 oz. Centennial Hop Pellets (10% alpha)
1 Package Wyeast # 3787 (Trappist)
1 tsp. Calcuim Carbonate
1/2 tsp. Irish Moss

Procedure:

Pretty standard procedure on this one - steep the grains for 30 minutes to extract the juice and use a one hour boiling time. I used half of the Galena and Centennial hops for the full 60 minutes and threw the rest in at 30 minutes.

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