Peter's Wicked Ale - Beer Recipe - Brewer's Friend

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Peter's Wicked Ale

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Monday September 19th 2011
1.058
1.015
5.6%
22.8
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American 2-row9 lb American 2-row 80 2 83.7%
1 lb German Pilsner 2-Row1 lb German Pilsner 2-Row 37 2 9.3%
0.50 lb Crystal 600.5 lb Crystal 60 34 60 4.7%
0.25 lb Chocolate Malt0.25 lb Chocolate Malt 34 350 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger (U.K.)1 oz Challenger (U.K.) Hops Pellet 7.5 Boil 60 min 50%
1 oz Kent Golding (U.K.)1 oz Kent Golding (U.K.) Hops Pellet 5 Boil 5 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.02 lb Irish Moss boil 30 Min. Other Boil 1 hr.
0.02 lb Gypsum (Calcium Sulfate) Other Boil 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gallons Strike 170F Infusion -- 158 °F 60 min
3.5 gallons Batch Sparge 170F Infusion -- 158 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

The Pilsner was an efficiency addition, since mine was quite low. If yours is normal you can leave out the Pilsner malt altogether. This beer had a slight issue during fermentation. On a few days the temp exceeded 75 degrees, but was quickly chilled in a large bucket and kept there for a week at 65 degrees. Right before the cold crash and during the chill phase a salty and slightly funky smell was coming from the airlock and the beer. Samples tasted fine, but had a bad smell which therefor inhibited taste mildly.

I thought perhaps the higher temps caused the yeast to produce off flavors and after researching London 1028 I found that it can produce sulfur notes at high temps. I wouldn't call what I smelled sulfur, but since it is known to produce some odd notes at times I figured I could let this pass. I also though the yeast itself was the cause, so I added finnings during the crash to drop it out.

Good news is after bottling and letting them condition for another week the odd smell is completely gone.

Taste Notes:
Aroma - Smells roasty with a hint of sweetness and malt. A tad earthy from the Goldings.
Color - SRM is spot on.
Taste - Roast up front with hop bitterness as the roast recedes. No pronounced big malt flavor.
Body - Dry, balanced.

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  • Last Updated: 2011-09-19 17:26 UTC