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Going for the Gold – My Recipe for Iron Brewer

October 6, 2010

That's a s***load of malted barley

I apologize, but I must post.  The beer made me do it.

Ingredients

Grains
  • 3.0 lbs of Bohemian Pilsner
  • 1.5 lbs of Munich Light
Extract
  • 3.3 lbs of Amber Malt Extract
Hops
  • 1.0 oz. Czech Saaz (60 minutes)
  • 1.0 oz. Czech Saaz (15 minutes)
  • 1.0 oz. Czech Saaz (dry hop)
Fruit
  • 3.0 lbs of apricots diced with pit removed
Oak chips
  • 3 oz. French Oak Cubes – Medium Toast
  • 3 oz. Hungarian Oak Cubes – Medium Toast
  • 3 oz. American Oak Cubes – Medium Toast
Yeast
  • Wyeast 1056 American Ale
Other supplies
  • 2 nylon bags for apricot and oak chips
Procedure
  1. Mash 3.5 lbs of grains with .875 gallons of water @ 155 degrees Fahrenheit for 1 hour
  2. Sparge with 1.75 gallons of water @ 170 degrees Fahrenheit
  3. Add 3.25 gallons of water to boil
  4. Add Amber Malt Extract
  5. Bring wort to boil and boil for 1 hour adding hops at above intervals
  6. Add fruit in nylon bag to wort after boiling has stopped
  7. Cool wort to 70 degrees
  8. Pitch yeast
  9. Primary fermenter for 2 weeks
  10. Secondary fermenter for 1 week (steam and add 9 oz. of oak chips in nylon bag)
  11. Add 5 oz. of priming sugar and bottle
  12. Keep in bottle for at least 2 to 3 weeks
  13. Enjoy


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