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Jordy's Ribs
| Brewer: | Fab | Email: | fabricio723@yahoo.com | |||||
| Beer: | Jordy's Ribs | Style: | Strong Ale | |||||
| Type: | Extract w/grain | Size: | 3 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.068 | FG: | 1.010 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Grain: | 200g Quinoa | |||||||
| Steep: | Steep for 20-30 minutes at 155°F | |||||||
| Boil: | 60 minutes | SG 1.068 | 3 gallons | |||||
| 1.8kg Sorghum malt extract 225g Coconut Sugar 275g Dextorine |
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| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes prior to adding hops. Add orange sweet peals last 15 minutes |
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| Hops: | 28g Ahtanum (5.2% AA, 60 min.) | |||||||
| Yeast: | Nottingahm Dry YEast: The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! | |||||||
| Carbonation: | 1.9 volumes | Keg: 10.0 psi @ 50°F | ||||||
| Tasting: | TBD | |||||||
Recipe posted 01/14/17.
