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Whiskey Drunk Punk
So I tried my normal take on this recipe with a shot of bourbon and loved it... Figured what the hell...
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | Whiskey Drunk Punk | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.081 | FG: | 1.013 | |||||
| Alcohol: | 8.8% v/v (6.9% w/w) | |||||||
| Water: | Tapwater | |||||||
| Grain: | 12 lb. American 2-row 6 oz. American crystal 40L 8 oz. Dextrine malt (Cara-Pils) 2 oz. British chocolate 8 oz. Brown Malt 1 lb. Rice Hulls 4 lb. Canned Pumpkin |
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| Mash: | 75% efficiency | |||||||
| Mash all grain, pumpkin and rice hulls at 150°F for 60 minutes. Bring to 170°F and hold for 10 min. Continuous sparge with 180°F water to collect 7.0 gallons in brewpot. This recipe is slow to lauter... so keep the sparge water as close to 180°F as possible... the squash really just gums it all up, but it's so worth it in the end. | ||||||||
| Boil: | 120 minutes | SG 1.059 | 7.5 gallons | |||||
| 12 oz. Light Brown sugar 12 oz. Honey 4 oz. Molasses |
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| Bring to boil, after 60 min, add Tradition hops. At 90 min add 2 cinnamon sticks. At 105 min add Hallertau hops, 12 oz Brown Sugar, 4 oz Molasses and 12 oz honey, 1 more cinnamon stick, 1/8 tsp ground cardamom, 1/2 tsp whole cloves, 1 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp ground allspice and 1/4 cup pure vanilla extract for last 15 minutes of boil. MAKE SURE NOT TO USE OUNCES OF CINNAMON AND SPICE AS LISTED IN THE HOPPING SCHEDULE!!! | ||||||||
| Hops: | 1 oz. Tradition (4.6% AA, 60 min.) 2 oz. 1 Cinnamon Stick (30 min.) 1 oz. Hallertau (2.7% AA, 15 min.) 1 oz. 1 Cinnamon Stick (15 min.) 1 oz. 1 tsp Ground Cardamom (15 min.) 1 oz. 1/2 tsp Whole Cloves (about 16) (15 min.) 1 oz. 1/2 tsp ground nutmeg (15 min.) 1 oz. 1 tsp ground Ginger (15 min.) 1 oz. 1/4 cup Pure Vanilla Extract (15 min.) 1 oz. 1 tsp Ground Allspice (15 min.) |
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| Yeast: | White Labs 001 in a 1 qt starter . | |||||||
| Log: | Ferment in primary at 65°F for 3 to 7 days or until airlock stops bubbling. Rack to secondary and add 2 oz American oak chips soaked with 2 oz Eagle Rare bourbon. Allow 2 to 3 weeks in secondary at 65°F, then keg and force carbonate. | |||||||
| Carbonation: | 2.5 volumes | Keg: 12.3 psi @ 40°F | ||||||
| Keg and force carbonate to 2.5 volumes (12.3 psi @ 40° F). Allow 1 month cold conditioning before serving. Enjoy!. | ||||||||
Recipe posted 11/09/15.
