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Quaker Shaker
Wilford Brimley BEWARE!!!
| Brewer: | Chris Ungvarsky | Email: | cungvarsky@aspexcorp.com | |||||
| Beer: | Quaker Shaker | Style: | Imperial Amber Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.067 | FG: | 1.014 | |||||
| Alcohol: | 6.9% v/v (5.4% w/w) | |||||||
| Water: | 1 Tbs 5.2 Mash Ph Stabilizer | |||||||
| Grain: | 2 lb. 4 oz. American 2-row 8 oz. American crystal 60L 8 oz. Flaked oats 1 lb. American victory |
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| Mash: | 65% efficiency | |||||||
| Single Step Mash. Add 1 Tbs 5.2 Mash Ph Stabilizer to 1.5 gal of 167°F water. Add room temp grains to water, agitate and allow to stand for 45min at 155°F. Drain and sparge with 1.5 gal 190°F water. Allow to stand 10 min. Collect all runnings to brew pot. | ||||||||
| Boil: | 60 minutes | SG 1.112 | 3 gallons | |||||
| 3 lb. 3 oz. Amber malt extract 2 lb. Amber dry malt extract 4 oz. Molasses 4 oz. Brown sugar 4 oz. Honey 4 oz. Malto Dextrine |
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| Add all extract, 2 oz malto-dextrine and 2 oz Willamette hops at start of boil. Add 1 oz Willamette at 30 minutes. Add Honey, Brown Sugar, Molasses, 1 oz Willamette and 1 tsp Irish Moss at 45 minutes for last 15 minutes of boil. Cool to 70°F with wort chiller, filter into fermenter, top off with 70°F water. | ||||||||
| Hops: | 1 oz. Willamette (4.5% AA, 60 min.) 1 oz. Willamette (3.8% AA, 60 min.) .5 oz. Kent Goldings (4.5% AA, 30 min.) .5 oz. Columbus (12.2% AA, 15 min.) .5 oz. Columbus (aroma) |
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| Yeast: | Danstar Nottingham in a 1 qt. starter. | |||||||
| Carbonation: | Keg and force carbonate to 2.0 volumes | |||||||
Recipe posted 02/12/08.
