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Barkyroo's Ale

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Barkyroo's Ale

back to search Back to Search  Style Details 

Beer Style: Standard/Ordinary Bitter (8A)
Recipe Type: extract
Yield: 5 US gallons

Standard/Ordinary Bitter

Description:

Named after my faithful Beagle who just won't shut up, my flagship ale is a slightly Amber colored easy drinking session ale. Expect nice hop character with just the right amount of malt sweetness to balance it out. It may be a little outside of style guidlines, but if I wanted a by the book beer, I would just go buy one from the store. This was the first ale I ever brewed 5 years ago and has only undergone one revision since I first came up with it. Barkyroo continues to be the ale that all who try it (even certian non beer drinkers I know) want more. Bottom line, this sh*t is tasty and easy to make.

Ingredients:

  • 5 lbs Amber DME ( This is crucial - I've tried it with pale extract and crystal malt but it didn't turn out the same as with the pre-mixed Amber DME)
  • .5 lbs crushed Biscuit malt
  • 1oz Cascade Pellet Hops
  • 1 oz US Fuggles Hops
  • 1 trusty packet of SafeAle05 (substitue if you wish, but good old 05 works every time)

Additional Instructions

Primary Ferment: 7-14 days
Secondary Ferment: 1 week in keg. If bottling, no secondary required

Beer Profile

Original Gravity: Couldn't tell you, I brew the way it was done for
Final Gravity: See OG
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Full boil
Steep grains for 30 min at 150 degrees in grain sack- I steep in 6 gal of water, some say that is bad, I say ballacks as I've done it measured out AND in 6 gallon and I can't tell the difference.
Add extract and bring to a boil
Hop additions:
1oz Cascade 60 min
.3oz Fuggles 60 min
.7oz Fuggles 15 min
Chill down to 80 degrees and transfer to carboy
Add yeast, shake the hell out of it, insert airlock, fill airlock with vodka, fill self with vodka.
I usually ferment at 62-65 degrees for 10-14 days
Rack to keg (if bottling, ferment 14-20 days to settle it out, but this is much better enjoyed on tap if you have the means)
I let it secondary in the key for about a week before carbing and dispensing.
For a slightly different experience, you can let it sit in a keg for 1-2 weeks at murky basement temp to naturally get a light carb - then dispense with just enough pressure to push it out and you have a bastardized version of real ale.

Enjoy!

PS you may want to brew two batches of this at a time, especially if you are serving it to guests, it goes QUICKLY!

Source:

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