Wild Willy's Ale

Source: Will Strickland
Recipe added: 08/23/01
Email: wills@simflex.com

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!

Specifics

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

Ingredients:

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

Procedure:

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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