Wild Willy's Ale
Source: Will Strickland
Recipe added: 08/23/01
Note: started with liquid ale yeast, but didn't see any activity after a couple of days, then added 1 pack dry. This was my first 2ndary ferment, and I must say it makes all the difference. Great head retention and color. Good malt flavor. May need to up the bitterness next time. Drinkable after a few days of aging and it's only getting better!
Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.050
Finishing Gravity: 1.012
Time in Boil: 60 min
Primary Fermentation: 7 days
Secondary Fermentation: 5 days
- 3.3# Amber Malt Extract
- 4# Light Malt Extract
- .75# Crystal Malt
- .25# Chocolate Malt
- .25# Black Patent Malt
- 2 oz. Hallertau Hops (60 min)
- .5 oz. Tettnanger Hops (30 min)
- .5 oz. Tettnanger Hops (15 min)
- Ale Yeast
Steeped grains in 2 gal of water for 20 min, removed grains, then brought to boil. Added extract and Hallertau hops. Then followed hop schedule as shown. Added water to make 5 gal. Pitched yeast at +- 70deg.
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