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Heavy Metal Holiday Extract
Color
Stats
OG1.076
FG1.016
IBU67
ABV7.70 %
SRM12
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
Description
A hoppy, red-hued, winter warmer
Submitted by bytheflagon on 04-Jan-2009

Recipe Details
Tasting Notes Sort of tastes like a cross between widmer's brrr and sierra nevada's celebration. Very tasty
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1056 (75% app. attenuation)
Primary Fermentation glass, 7
Secondary Fermentation glass, 7
Other Fermentation
Procedure Rested grain at 150 for 30 mins, sparged with 2.5 gallons of 155F water. Added malt extract, candi sugar, chinook, and malto dextrin at beginning of boil, at 15 mins added cascade and irish moss, then more cascade at 11, and 1 min. Padded the carboy with 2 gallons of water, then pitched around 80. Kept beer at or around 65F for 7 days
  Style Comparison
  Low   High
OG 1.076
FG 1.016
IBU 67
SRM 12
ABV 7.70
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
49.4 % 5.00 Light Dry Malt Extract 33.8 2.0
39.5 % 4.00 Light Malt Extract Syrup 20.4 2.0
9.9 % 1.00 American Crystal 80L 5.1 80.0
1.3 % 0.13 Belgian Candi Sugar Amber 0.9 75.0
  10.13     60.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
23.5 % 1.00 Chinook Whole/Plug 13.0 13.0 60 0.041 52.6
23.5 % 1.00 Cascade Whole/Plug 6.6 6.6 15 0.012 7.6
23.5 % 1.00 Cascade Whole/Plug 6.6 6.6 11 0.009 5.7
23.5 % 1.00 Cascade Whole/Plug 6.6 6.6 1 0.001 1.0
5.9 % 0.25 Centennial keg-hopped Whole/Plug 10.0 2.5 DH 0.000 0.0
  4.25               67.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp irish moss
4 oz malto dextrin