Happy Brew Years to you and yours!
Currently brewing up a little something special for the New Year. Something big and brown inspired by a recent recipe contributed by Drew Beechum (http://www.stoutguy.com/) in BeerAdvocate magazine. My recipe is a bit different.
I'm thinking of adding oak cubes soaked in spiced rum. Thoughts?
Recipe:
The End of History
Style: Strong Scotch Ale OG: 1.134
Type: All Grain FG: 1.039
Rating: 0.0 ABV: 12.44 %
Calories: 439 IBU's: 40.40
Efficiency: 75 % Boil Size: 4.89 Gal
Color: 14.9 SRM Batch Size: 4.00 Gal
Boil Time: 120 minutes
Fermentation Steps
Name Days / Temp
Primary 7 days @ 65.0°F
Secondary 45 days @ 72.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
1.00 lbs 5.00 % Briess Caramel 60L 120 mins 1.034
9.00 lbs 45.00 % Simpsons Golden Promise 120 mins 1.034
1.00 lbs 5.00 % Fawcett Flaked Maize 120 mins 1.034
9.00 lbs 45.00 % Crisp Maris Otter 120 mins 1.038
Hops
Amount IBU's Name Time AA %
1.50 ozs 32.16 Northern Brewer 60 mins 8.50
0.50 ozs 8.24 Northern Brewer 30 mins 8.50
Yeasts
Amount Name Laboratory / ID
1.0 pkg Scottish Ale Wyeast Labs (null)
Additions
Amount Name Time Stage
1.00 oz Whirlfloc Tablet 15 mins Boil
Mash Profile
Medium Body Infusion In 90 min @ 157.0°F
Add 25.00 qt ( 1.25 qt/lb ) water @ 170.0°F
Carbonation
(none)
Notes
Add four ounces of Ghanian Cacao Nibs during secondary
Get creative in the New (Brew) Year,
HolzBrew
