6.96% ABV How is this calculated?
50 lbs Great Western Two-row malt
2 lbs Crystal Malt (15L)
2 lbs Crystal Malt (75L)
0.5 lbs Pale Chocolate Malt
0.5 lbs Special B Malt
2 oz Amarillo whole hops (mash)
2 oz De Smet Cascade hop pellets
4 cups Turtle Mountain yeast
Mash at 149° for 110 minutes.
Mash out at 160° for 10 minutes.
Sparge at 178° to obtain 15 gallons (main brew).
Allow second runnings to collect for 8 gallons.
Boil second runnings and reduce to 5 gallons.
Add De Smet hops in the last 45 minutes of the boil.
Cool to 70°, pitch yeast, and ferment for 5 weeks.
Transfer to secondary, and let settle for 2 weeks.
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