I’ve been a huge fan of Hair of the Dog Brewing Company,
This recipe was provided from the Brew Master | Owner Alan Sprints of Hair of the Dog Brewing Company.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 10 gal |
180 min |
70.2 IBUs |
35.4 SRM |
1.134 |
1.038 |
12.9 % |
|
Actuals |
1.094 |
1.02 |
9.8 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Smoked Beer, Other |
23 B |
1.03 - 1.11 |
1.006 - 1.024 |
5 - 70 |
5 - 50 |
1.8 - 3 |
2.5 - 12 % |
Fermentables
| Name |
Amount |
% |
| Gambrinus Pale Malt |
50 lbs |
80.65 |
| Gambrinus Munich Malt - 10L |
5 lbs |
8.06 |
| British Crystal Malt - 45L |
3.5 lbs |
5.65 |
| Peat Smoked Malt |
2 lbs |
3.23 |
| Chocolate Malt |
1 lbs |
1.61 |
| Black (Patent) Malt |
8 oz |
0.81 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Northern Brewer |
4 oz |
90 min |
Boil |
Pellet |
7 |
| Northern Brewer |
3 oz |
40 min |
Boil |
Pellet |
7 |
| Tettnang |
4 oz |
10 min |
Boil |
Pellet |
4.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Scottish Ale (1728) |
Wyeast Labs |
71% |
55°F - 75°F |
Mash
| Step |
Temperature |
Time |
| Step |
155°F |
40 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
68°F |
| Secondary |
7 days |
68°F |
| Aging |
28 days |
52°F |
Notes
| Collect 12 gallons of wort, boil for 3 hours, pitch and ferment. Bottle of keg condition. |
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62 pounds of malt seems like way too much for 10 gallons of beer! Are you sure about those quantities?
Hi Gary, This recipe is from Alan Sprints, the owner and creator of Adam. His system was not very efficient, only using the first runnings, to make the gravity and strength of this amazing brew. It might seam like a lot, and you can use the remaining grains to make a small beer.
Hi Sean, What water adjustments and profile did you use?
Hi Jasson,
I just used my standard Sonoma, CA water for this recipe. As Hair of the Dog Brewery uses Portland water, you could use that, if you wish.
Cheers,
Sean
Thanks Sean, another question. I’ve seen online that there was debate whether this used two different yeasts, is that the case?