Aorta Ale Recipe

Recipe Info

Recipe Image

Aorta Ale

by on
All Grain
10.5 Gallon(s)
12.5 Gallon(s)
60 min
75%
Imperial Red Ale

Fermentables

82% - 2-Row - US
23.5
37
1
Mash
3% - Crystal 60L - CA
0.75
34
60
Mash
3% - Crystal 120L - CA
0.75
33
120
Mash
2% - Flaked Barley - US
0.6
32
2
Mash
2% - Biscuit Malt - BE
0.6
36
23
Mash
1% - Roasted Barley - US
0.3
25
300
Mash
7% - Corn Sugar (Dextrose) - US
2
46
0
Late

Hops

Chinook
2
Leaf
Boil
5 min(s)
13
6.6
Cascade
0
Leaf
Boil
0 min(s)
5.8
0.0
Vermont Grown
4
Leaf
DryHop
10 day(s)
0
0.0

Yeast

Wyeast American Ale II 1272
74%

Other Stuff

Irish Moss
0
each
Boil

Mash Steps

Protein Rest
Infusion
125
20 min
Saccharification Rest
Infusion
160
20 min
Saccharification Rest
Infusion
150
50 min
Mash-Out
Decoction
170
10 min

Special Instructions

1.
The 160 strike temp was a mistake, skip unless you like sweet

Tasting Notes (1)

Erik

Tasted on 4/19/2015 by Erik

Notes:

Tasted out of primary fermenter. F.G. = 1.032 Very sweet. Added 2 oz Vermont grown (Cascade?) hops to each secondary fermenter hoping to cut the sweetness.

Recipe Facts

Aorta Ale
  • 10.50 Gallons Liters Batch Size
  • 12.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.078 OG
  • 1.020 FG
  • 44.1 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 13.8° SRM Color
  • 75% Efficiency
  • 7.4% ABV Alcohol
  • 268 per 12oz Calories
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