Vintage Hightail
Posted: Tuesday Jul 08, 2008 12:29 pm
Hi Guys,
A friend of mine sent me this link, thought we all could enjoy it.
http://www.goatbeer.com.au/2008/07/04/vintage-hightail/
(click for high-res version)
My plain text version (please inform me of any corrections): All in all a fairly unusual recipe.
I love this:
A friend of mine sent me this link, thought we all could enjoy it.
http://www.goatbeer.com.au/2008/07/04/vintage-hightail/
(click for high-res version)
My plain text version (please inform me of any corrections):
My comments: Very high mash temp. 3 hour boil, bittered with Cascade!Laurie Cahir wrote:Mountain Goat Beer
- mildly fruity
- malty - scotch ale like (caramalisation)
- low bitterness (20-25)
- slight hop aroma/flavour possible
OG ~ 1045 FG ~1015
87% Pale malt 156kg
6% Light crystal 10.8kg
4% Medium crystal 7.2kg
2% Dark crystal 3.6kg
1% Chocolate malt 1.8kg
Mash @ 69°
3hr long boil
1kg Cascade @ 60 mins
250g Cascade soak
Danstar Manchester yeast
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11kg
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9.57 Pale
.66 60°
.44 125°
.22 260°
.11 1100° (?? crossed out, replaced with 50g?)
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11
2630 CAS (?? some calculation, can anyone understand this?)
=80g + 20g soak
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25BU=(X x 6.1% x 35%)/9000
All in all a fairly unusual recipe.I love this:
Mountain Goat Brewer's Blog wrote:It got us thinking, maybe we should brew a ‘Hightail Vintage’…and try to replicate the age-old ingredients and ancient brewing techniques to reclaim a lost beer? Really the only thing that’s changed since then is the malt, hops, yeast and water so shouldn’t be too much of a problem.