BK Boiler

Classification: strong ale, all-grain

Source: Sandy Cockerham (COCKERHAM_SANDRA_L@Lilly.com), HBD Issue #1341, 2/3/94

I recently brewed a very tasty strong ale. Thought I would share the recipe. Enjoy!

Ingredients: (for 4.25 gallons)

9 lb. 2-row pale malt
8 oz. Belgian pale malt
1 lb. Vienna malt
8 oz. Dextrin malt
6 oz. wheat flakes
8 oz. toasted pale malt (10 min @ 350F)
6 oz. Belgian Special B
2 oz. Chocolate malt
8 oz. light crystal (10 Lv)
8 oz. medium crystal(60 Lv)
4 oz. m-otter crystal(?? Lv)
2 tsp gypsum (in mash water)
1 oz. Perle (7.5% alpha) for 60 min
.75 oz. Perle (7.5% alpha) for 30 min
.5 oz. Tettnang (4.2% alpha) for 15 min
.5 oz. Cascade (5.1% alpha) for 0 min
1 tsp Irish Moss (last 10 min)
12 oz. clover honey (last 10 min)
.25 cup Barbados molasses (end of boil)
American Ale yeast (1056)

Procedure:

Mashed 90 min @ 150F in Igloo 5 gal water jug. Sparged with 170F water. Chill, siphon into a 5 gal carboy and pitch American Ale yeast (1056). Kegged and force carbonated.

Specifics:

O.G.: 1.077
F.G.: 1.015