Sunday, January 4, 2015

#88: Nashville Pre-Prohibition Ale

Way back when Gerst first came out, Linus posted the recipe breakdown as follows:

Yazoo Gerst Amber

50% Pale malt
31% Vienna malt
12% Cara 20 malt
7% Flaked maize

Bittered with Perle, flavor and aroma with Tettnanger
 
OG: 11 Plato
FG: 2.5 Plato
IBUs: 11
SRM: 5.0


Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation. 

From that post I went with the following recipe for a 3 gallon batch:

Nashville Pre-Prohibition Amber Ale                       
American Amber Ale

 


Type: All Grain
Batch Size: 3.00 gal


Ingredients
Amount Item Type % or IBU
3.00 lb 2-Row (2.0 SRM) Grain 49.05 %
2.00 lb Vienna Malt (3.5 SRM) Grain 32.70 %
0.70 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11.50 %
0.41 lb Corn, Flaked (1.3 SRM) Grain 6.75 %
0.17 oz Pearle [7.50 %] (55 min) Hops 6.7 IBU
0.16 oz Tettnang [4.50 %] (20 min) Hops 2.3 IBU
0.16 oz Tettnang [4.50 %] (7 min) Hops 1.0 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est OG: 1.047 SG Measured OG: 1.065 SG
Est FG: 1.014 SG
Estimated AbV: 4.32 % Est AbV: 6.40 %
Bitterness: 11.5 IBU Calories: 294 cal/pint
Est Color: 6.8 SRM

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