Deep Impact

Source: Ray Sykes
Recipe added: 12/07/99
Email: stonewheel@aol.com

This beer is almost 16% alchohol and is reminisent of scotch wiskey with a definite warmth in the palate should be served in a tulip glass only this beer is only 7 months old and is already smooth it should be great in another year

Specifics

Recipe type: Partial Mash
Batch Size: 5
Starting Gravity: 1.139
Finishing Gravity: 1.012
Time in Boil: 120
Primary Fermentation: 1 Week 68 F
Secondary Fermentation: 4 Months 68

Ingredients:

Amount Name
--------------------------------------
0.50 lbs. Aromatic Malt
0.30 lbs. CaraMunich 60
0.50 lbs. Honey Malt
2.00 lbs. Vienna Malt
1.00 lbs. Biscuit Malt
15.00 lbs. Pale Malt(2-row)
6.00 lbs. Maple syrup
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. First Gold Pellet 8.25 7.9 First WH
1.50 oz. First Gold Pellet 8.25 44.5 70 min.
2.00 oz. Hallertau Hersbrucker Whole 4.75 12.1 25 min.
1.00 oz. Hallertau Hersbrucker Whole 4.75 3.0 10 min.
1.00 oz. Hallertau Hersbrucker Whole 4.75 0.0 0 min.
WYeast 1728 Scotish Ale from a batch of scothch

Procedure:

used a double decoction Beta Amylase 140 Infuse 5.5 gallons Alpha Amylase 157 Direct Remove 1/3 thick mash Mashout 169 Direct Remove 1/2 thin mash Used granite stones the size of grapfruit heated in a apple\cedar wood fire infused in the wort to carmelize wort and a very faint smokiness to the beer

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