Specialty Beer – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
6.00 pounds American Pale Malt (6-Row) 72.7%
2.00 pounds Flaked Maize 24.2%
0.13 pounds Crystal Malt 80L 1.5%
0.13 pounds American Chocolate Malt 1.5%
8.25 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Cluster 60 min 7.0%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
1000 ml

Procedure

Follow a sour mash process:

  • Single infusion at 152°F for 60 minutes.
  • Allow to cool to 120°F.
  • Cover surface of mash with plastic wrap, lid tightly.
  • Let sit for 24 to 48 hours in a warm place.
  • Scrape off accumulated gunk on the top of the mash.
  • Mash will smell sour when done.
  • Sparge normally.

60 minute boil.

Use a cleanly fermenting strain of yeast. Substitute Safale US-05, White Labs California Ale (WLP001), or Wyeast American Ale (1056).

Fermentation and Aging

Primary:
14 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F

Notes

Recipe for the pre-prohibition ale brewed in and around Louisville, KY. This recipe and more information can be found at the O'Daniel Brewery Blog.