Thu, 08/15/2013 - 20:47 — surferdrew
Original batch brewed with Falcon members Dave and Courtney Lopez a few weeks before my son was born in 2012. Recipe has remain unchanged across subsequent batches, winning Blue Ribbons in Strong Ale category at LA County Fair two years in a row (2012, 2013) and Silver Medal in Imperial Anything category at Doug King 2013. Highest score was a 40 from a BJCP certified judge (too generous I think).
The biscuit malt plays really well with the Simcoe/Amarillo combination and the Denny's Favorite yeast leaves it full-bodied, chewy, yet not cloyingly sweet while balanced with the high IBUs from resiny hops.
Brewed By:
Drew Sams & Malcolm Edwards
Brew Date:
03/24/2013
Brew Type:
Beer Styles:
Classic Style:
American Strong Ale
Recipe Category:
Batch Size:
5.0 gallons
Boil Time:
90 minutes
Original Gravity:
1.090 O.G.
Final Gravity:
1.026 F.G.
ABV:
8.6% ABV
IBUs:
80.0 IBUs
SRM:
25.0 SRM
Malt/Grain/Sugar/Extract:
16 lbs US 2-Row (66.7%)
5.5 lbs Belgian Biscuit (22.9%)
1.5 lbs UK Medium Crystal (6.2%)
10 oz German Wheat Malt (2.6%)
6oz US Roasted Barley (1.6%)
Mashing Instructions:
Mash in grains to 8 gallons of Burton-on-Trent adjusted water.
Mash at 151F for 60min
Raise to 171F and mash out
Sparge with 171F to reach pre-boil volume of 7.5 gallons
Begin 90 min boil
Hops:
1oz Simcoe (60)
1oz Amarillo (60)
1oz Simcoe (20)
1oz Amarillo (20)
1oz Simcoe (10)
1oz Amarillo (10)
1oz Simcoe (0)
1oz Amarillo (0)
*Bagged Pellet Hops*
Extra Ingredients:
Whirfloc tablet (20 min)
Yeast:
2L starter of Wyeast - Denny's Favorite (1450)
Special Instructions / Notes:
Sanitize!
Oxygenate
68F internal fermentation temp (increase temp if you want more complex esters)
1 month primary
1 week cold crash
Keg (or bottle)