Hey Buzzer, although I am an all-grain brewer, I will still like to see that recipe too!!! I can never pass up an opportunity to make more strong ales!! 
Recipe Request - First Beer
- Thread starter Shanecb
- Start date
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Gentlemen, you can find the extract with grain recipe at the following location. http://beerrecipes.org/showrecipe.php?recipeid=1047
For an all grain variant I'm thinking of something like this:
Recipe for 5.5 gallons Full wort boil
Original Gravity 1.062 Final Gravity 1.018
Alcohol Content 5.8% IBU’s = 36-38
12 lbs. Golden Promise Malt or Maris Otter Malt
8 oz. Munich Malt 10L
6 oz. Carapils (Dextrin) Malt
4 oz. Roasted Barley Malt 300L
4 oz. Victory Malt
1 oz. Perle Hops (7.0% AA, boil 60 minutes) or Northern Brewer
1 oz. Hallertauer Hops (3.9% AA, Flavor hops, boil last 15 min) or Goldings / Willamette
1 oz. Hallertauer Hops (3.9% AA, Aroma hops, boil last 3 min)
½ -tsp Irish Moss (boil 45 minutes)
¾ - cup corn sugar for bottling
Safale-04 Dry (Whitbread) yeast,
Safbrew S-33 (Edme) yeast,
Danstar Nottingham Dry Yeast or
Wyeast 1318 London Ale III yeast
Mash at 152 degrees F for 60 minutes and collect 6.5 gallons for a 60 minute boil. Primary at 68 degrees F for 1 week and rack to secondary for one week. Bottle with 3/4 cup of corn sugar (dissolved in boiled water). Hold bottles at 70 degrees F for two weeks. It gets better with age. Cheers!
Buzzer
For an all grain variant I'm thinking of something like this:
Recipe for 5.5 gallons Full wort boil
Original Gravity 1.062 Final Gravity 1.018
Alcohol Content 5.8% IBU’s = 36-38
12 lbs. Golden Promise Malt or Maris Otter Malt
8 oz. Munich Malt 10L
6 oz. Carapils (Dextrin) Malt
4 oz. Roasted Barley Malt 300L
4 oz. Victory Malt
1 oz. Perle Hops (7.0% AA, boil 60 minutes) or Northern Brewer
1 oz. Hallertauer Hops (3.9% AA, Flavor hops, boil last 15 min) or Goldings / Willamette
1 oz. Hallertauer Hops (3.9% AA, Aroma hops, boil last 3 min)
½ -tsp Irish Moss (boil 45 minutes)
¾ - cup corn sugar for bottling
Safale-04 Dry (Whitbread) yeast,
Safbrew S-33 (Edme) yeast,
Danstar Nottingham Dry Yeast or
Wyeast 1318 London Ale III yeast
Mash at 152 degrees F for 60 minutes and collect 6.5 gallons for a 60 minute boil. Primary at 68 degrees F for 1 week and rack to secondary for one week. Bottle with 3/4 cup of corn sugar (dissolved in boiled water). Hold bottles at 70 degrees F for two weeks. It gets better with age. Cheers!
Buzzer
