Heavy Horses Strong Olde Ale

by Jeff Hornberger

 

(Extract w/specialty grain)

 

 

Here is a recipe that proved itself in a few competitions last year.  This recipe took a Bronze Medal at Oktobersbest Zinzinnati and the Ohio State Fair.  It also received Best of Show in Barley’s homebrew competition.

 

Batch Size:  5 gal.

Volume Boiled:  6 gal.

O.G.:  1.077

F.G.:  1.022

 

10 lbs. Munton’s Amber DME

1.5 lbs. 120°L Crystal Malt

1 tsp. Irish Moss @ 15 minutes

1.5 oz. Chinook hops (Whole, 13.2%) @ 90 minutes

1 oz. Chinook hops (Whole, 12.2%) @ 30 minutes

.5 oz. Chinook hops (Whole, 13.2%) @ 0 minutes

Wyeast 1968 London ESB Ale

 

Steep Crystal Malt in 3 gal. of water @ 150°F for 30 minutes.

Sparge with 1 gal. of water @ 150°F.

 

Total boil time is 90 minutes.

 

In the Primary fermenter for 6 days, and Secondary for 7 before bottling.

 

Prime with 3 priming tablets per bottle.

 

Pretty simple recipe, but good results overall, and a nice tasting brew.  Hope you all enjoy it as much as I do, and please let me know if you brew it!

 

Sláinte!