It takes more than a recipe to make a tasty brew. Register | Login

Goldenrod Ale Plus Partial
Color
Stats
OG1.043
FG1.011
IBU14
ABV4.10 %
SRM3
BJCP Style
22. Spice/Herb/Vegetable Beer, Spice/Herb/Vegetable
Description
Ale infused with goldenrod essense and beebalm
Submitted by BrewMax on 22-Oct-2012

Recipe Details
Tasting Notes Second generation or liquid yeast is suggested to let all the flavor come through.
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Nottingham (slurry) (75% app. attenuation)
Primary Fermentation glass - 11 days
Secondary Fermentation
Other Fermentation
Procedure Steep goldenrod yellow tips in 1 1/2 gal. hot boiled water. Let cool for 24 hours. Strain off liquor and heat it for use in mashtun adding any extra to the boiling pot. Mash as per a cream ale. Sparge at 168f with 3 gal. water. Boil wort for 60 min, making additions as stated.
  Style Comparison
  Low   High
OG 1.043
FG 1.011
IBU 14
SRM 3
ABV 4.10
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
45.2 % 3.50 British Two-row Pale Marris Otter 20.0 2.5
42.6 % 3.30 Light Malt Extract Syrup Briess Munich syrup 16.8 2.0
8.1 % 0.63 Brown Sugar lt.br. sugar 4.3 2.0
4.0 % 0.31 Flaked Oats Rolled oats 1.5 2.2
  7.74     42.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 0.50 Cascade Pellet 6.6 3.3 60 0.280 13.8
  0.50               14.0
Miscellaneous Ingredients
Weight/Units Name Notes
7.5 cups goldenrod tips steeped liquid
.4 oz. beebalm leaves boil 5 min.