Simcoak (Beer)

Boiling the wort.
(Click for more moblog photos…)

Here’s the beer today, which I’m going to call Simcoak. Well, I’ll call it that if it actually comes out…

Wyeast 1056 – American Ale (Yeast)

2 lbs. Carapils Vienna
2.2 lbs. Muntons Extra Light LME
4 lbs. Muntons Extra Light DME
3 oz. Simcoe Hops (13.4% Alpha Acid)

3 quarts of water at 165°F Strike temperature, aiming for mashing temperature of 152°F. Mash for one hour.

Sparge with 4 quarts of water at 180°F.

Boil for one hour.

Hops at 60 minutes, 30 minutes, and 5 minutes remaining in boil, one ounce per addition.

1 tsp. Irish Moss (seaweed) at 15 minutes remaining in boil.

2 1/2 tsp. Yeast Energizer and 5 tsp. Yeast Nutrient at start of boil.

Original Gravity (OG) of 1.060.

Put to ferment at 15:10 EDT.

Once the beer is in ‘secondary fermentation’ (aka aging) I’m planning on adding a quantity of toasted oak which has been soaked in George Dickle bourbon for a while. Hopefully this will make it nicely oak-y, to go along with the extreme hoppyness. Alcohol should be mild, maybe 6% or so. Maybe this will make a nice summer-time after dark beer…