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Cigars and Brandy All-grain
Color
Stats
OG1.067
FG1.013
IBU47
ABV7.00 %
SRM25
BJCP Style
04C. Bitter And English Pale Ale, Strong Bitter / English Pale Ale
Description
This is one I decided was worth perfecting. Very British, sort of Old Peculier. It is quick to finish. Well gentlemen, shall we retire to the parlor for cigars and brandy?
Submitted by SaltCity on 03-Feb-2012

Recipe Details
Tasting Notes Chocolate, pipe tobacco, smoke, malty, woody then mild, fruity Kent Golding.
Awards
Boil Volume 2.70 gallons
Boil Time 90 minutes
Batch Size 1.50 gallons
Yeast Danstar Nottingham Ale Yeast (80% app. attenuation)
Primary Fermentation Glass 4 days
Secondary Fermentation Glass 4 days
Other Fermentation
Procedure Use Grain bag in 3 gallon boiler. 1 gallon liquor. Mash in: 130F pH 5.3 with Calcium Sulfate. Raise to 150F and hold for 2 hours. Mash out:167F 5min. Transfer bag to 1 gallon pH 5.7 (phosphoric acid) "sparge" water in 2 gallon pot. Steep and squeeze gently and discard grains. Transfer "sparge" to wort. Boil 1.5 hrs using varying cover position to give correct final volume. Drops bright. Bottle with quarter tsp. maple sugar or half tsp. syrup, three weeks, ready.
  Style Comparison
  Low   High
OG 1.046 1.067 1.065
FG 1.011 1.013 1.020
IBU 30 47 65
SRM 6 25 14
ABV 4.4 7.00 6.2
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
81.8 % 2.75 British Two-row Pale Maris Otter, golden pride blend 55.7 2.5
7.4 % 0.25 British Crystal 50-60L 4.5 55.0
6.0 % 0.20 British Pale Chocolate 3.6 200.0
3.0 % 0.10 German Smoked Actually Briess 2.0 9.0
1.8 % 0.06 British Chocolate 1.1 475.0
  3.36     67.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 0.50 East Kent Goldings Pellet 4.8 2.4 60 0.285 34.1
50.0 % 0.50 East Kent Goldings Pellet 4.8 2.4 10 0.103 12.4
  1.00               47.0
Miscellaneous Ingredients
Weight/Units Name Notes
0.25 tsp/bottle maple sugar priming