Olde Smiling Jackass Celtic Strong Ale (Belgian grain adaption)
(All Grain) 5 U.S. Gallons
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This Homebrew Recipe was added by
Zythos on June 16, 1997 at 01:33:34:

Brewing Method: All Grain
Yeast: Yeast Lab A02 American Ale
Yeast Starter: 1 quart starter. Boil 14 Tbsp. of LDME in 6 cups of water for 15 min. Add 1/2 tsp of yeast nutrient. Ferment for 36 hours at 72F.
Batch Size: 5 U.S. Gallons
Original Gravity: 1.081
Final Gravity: 1.020
Alcohol Content: 7.8 %
Total Grains: 13.5 lb. grain. 2 lb. brown sugar.
Color: 92.9
Extract Efficiency: 68 %
Hop IBU's: 42.6
Boiling Time: 90 min.
Primary Fermentation: 7 days in glass at 68F
Secondary Fermentation: 3 weeks in glass at 66F
Additional Fermentation: 2 months in the bottle at 66F

Grain Bill:

5.00 lb. Belgian Pils
2.50 lb. Belgian Pale Ale
1.00 lb. Belgian Wheat
1.25 lb. Belgian Aromatic
1.00 lb. Belgian Munich
0.50 lb. Belgian Biscuit
1.00 lb. Belgian CaraVienne
0.50 lb. Belgian CaraMunich
0.25 lb. Belgian Special-B
0.25 lb. Belgian Chocolate
0.125 lb. Belgian Black
0.125 lb. Belgian Roasted Barley
2.00 lb. Brown Sugar

Hop Bill:

1.00 oz. U.K. East Kent Goldings 6.0% AAU 60 min.
1.00 oz. U.K. Fuggle 4.1% AAU 30 min.
0.75 oz. U.K. Bramling Cross 5.5% AAU 10 min.
0.75 oz. U.K. Challanger 7.4% AAU 2 min.

Mash Schedule:

Protein rest at 124F for 30 min. Add 3.88 gallons of 132F water. Saccharification rest at 155F for 75 min. Add 2.62 gallons of 212F water. Sparge with 2.83 gallons of 170F water. Add 1/2 tsp. of gypsum to the mash water.

Brewers Notes:

Boil for 90 min. Add 1 tsp of gypsum and 1/4 tsp of Epsom salts to the boil. Add brown sugar at 60 min. Add 2 tsp. of hydrated irish moss at 15 min. Use hop pellets. Use a nylon hop bag for the last 2 min. hop addition. Pitch starter when wort reaches 68F. Aerate the wort well. Prime using 4/5 cup of dextrose. Carbonate bottles at room temp. for 10 days before cellaring.



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