Wicked Bailey Ale Recipe

Recipe Info

Recipe Image

Wicked Bailey Ale

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
60 min
73%
#88 Brown Ale made with what I have on hand.

Fermentables

78% - 2-Row - US
10
37
1
Mash
8% - CaraMunich I - DE
1
34
39
Mash
8% - Flaked Wheat - US
1
35
1
Mash
4% - Chocolate Malt - US
0.5
34
350
Mash
2% - Caramel/Crystal 120 - US
0.25
35
120
Mash

Hops

Centennial
0.5
Pellet
Boil
50 min(s)
10.5
15.5
Willamette
1
Pellet
Boil
15 min(s)
5
7.7
Willamette
1
Pellet
Boil
5 min(s)
5
3.1

Yeast

Danstar Nottingham
90%

Other Stuff

Whirlfloc
1
each
Boil
Yeast Nutrient
1
tbsp
Boil

Mash Steps

Saccharification Rest
Infusion
155
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

Rizero

Tasted on 11/23/2019 by Rizero

Notes:

Pours a deep dark mahogany. Carbonation is great giving it a soft tight off white head. Aroma is roasted malt, chocolate and toasted nuts. It has a medium body with a smooth mouthfeel. Flavor is better then I was hoping, coming in with roasted malts and a nice chocolate note, this is backed by a mellow bitterness and a bit of citrus. Aftertaste gives a more bitterness and the citrus hangs, but here is where things go south, I get a hit of alcohol that pulls away the roasted notes. So overall it's good but could use improvement.

Recipe Facts

Wicked Bailey Ale
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.006 FG
  • 26.3 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 21.0° SRM Color
  • 73% Efficiency
  • 7.2% ABV Alcohol
  • 204 per 12oz Calories
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