Boonesburger Winterale

Classification: pale ale, holiday beer, Widmer Festbier, extract

Source: Florian Bell (florianb@tekred.cna.tek.com) Issue #324, 12/15/89

Twelve days in the bottle was sufficient. I prefer this over Widmer Festbier, after which it was patterned. It's also a lot cheaper.

Ingredients:

5 pounds, light dry extract
3 pounds, 2-row pale malt
1/2 pound, crystal malt (40L)
2 ounces, roasted barley
4 ounces, wheat malt
2 ounces, dextrin malt
2 ounces, Cascade hops (5.2% alpha)
1/2 ounce, Tettnanger hops (4.9% alpha)
1/2 ounce, Perle hops (7.2% alpha)
1/2 ounce, Kent Goldings hops (5.2% alpha)
1 teaspoon, Irish moss
1 pack, Wyeast Irish

Procedure:

I used Papazian's partial mash method, except used 2 gallons of sparge water. I got 18 pints of sparge and added two pints of water to the boil, along with the dry extract. Boil 60 minutes. Add 1 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 40 minutes. Add 1/2 ounce Cascade, 1/4 ounce Perle, and 1/4 ounce Tettnanger at 30 minutes. Add 1/2 ounce Cascade, and 1/2 ounce Kent Goldings in hop bag at 3 minutes. Strain into primary fermenter. Transfer hops bag to primary.

Specifics:

O.G.: 1.060
F.G.: 1.012
Primary Ferment: 3 days
Secondary Ferment: 9 days