The High Plains Draughters Recipe Database

Old Gnarly
contributed by Tim Nagode on 1997-04-30
makes 5 gallons

Ingredients List  

7 lbs DWC Pale Ale malt
8 lbs 2-row malt
1 lbs crystal malt (80L)
0.5 lbs unmalted wheat
1 lbs brown sugar
1 oz Northern Brewer leaf (9% alpha, 60 minutes)
1 oz East Kent Goldings (5.2% alpha, 20 minutes)
1 tsp Irish moss (rehydrated, 15 minutes)
Saccromyces Supply Co Special Bitter Yeast

Brewing Notes  

Mash in with 4 gallons of 162 degree water (hardened with 2 tsp. of gypsum) to reach 148 degrees. Hold for 90 minute saccrafication rest. Sparge with 4 gallons of 170 degree water (hardened with 1 tsp of gypsum) over 1 hour to collect 6 gallons of wort. Boil, cool, aerate and pitch large volume of yeast slurry.

Fermentation Notes  

Primary: 2 weeks at 67 degrees. Secondary: 2 weeks at 67 degrees. Bottle with 3/4 oz corn sugar.


Original gravity: 1.095
Final gravity: 1.015

Competition Record  

Tim Nagode, 3rd place English/Scottish Strong, 1997 Greater Wichita Homebrew Competition