BeerBorg

I'm looking for a style suggestion to create a recipe for a friend of mine. I'm thinking of making a beer that I can give to my friend and her husband as a going away present.

A bit of background may help. My friend is a fellow teacher, and we both teach in what has been labeled as the worst school in the state of Kentucky. We've been through a lot together, including when a bullet was shot into my room this year. Her husband is a doctoral candidate who recently was named to a position in another state. So, my dear friend is leaving and basically starting over in a strange city.

I am thinking of giving them a beer they can crack open every so often when they get homesick. One that reminds them of the area, and can be enjoyed slowly with memories of their time here. I'd like it to age well, so something imperial. I know their preferences are malty, but not stout. I'm thinking about a wee heavy, but I wanted to see if you all had any ideas.

Any suggestions on this sort of "tribute" beer?


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Sorry that you're losing your friends (that they won't be close) and I wish them the best in their new endeavor.

I have this on tap now and it is scary smooth and enjoyable. This was my first attempt at the style and I think part of the success was apart from the grain bill was pitching enough yeast to get the job done and the yeast style itself.

Recipe: 2 Crazy Sisters Barleywine (named after our two Sphynx cat sisters Kinky and Half Pint)
Brewer: Naked Cat Brewery
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.27 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.103 SG
Estimated Color: 16.7 SRM
Estimated IBU: 90.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.2 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 9.2 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 2.3 %
4.0 oz Acid Malt (3.0 SRM) Grain 4 1.1 %
1 lbs Candi Sugar 45 (45.0 SRM) Sugar 5 4.6 %
1 lbs Candi Sugar 90 (90.0 SRM) Sugar 6 4.6 %
2.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 7 61.9 IBUs
2.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 8 28.8 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 9 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 0.0 Hop 10 0.0 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 11 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 21 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 42.87 qt of water at 155.6 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Kegged 1-22-17 with 2.5oz medium toast oak cubes and set by fire place. FG 1.011
Put in the keezer and on gas 4-15-17

I made an ale for a work colleague and she and her husband loved it, and hoarded it away from their friends. Yesterday she asked me to make it again for her birthday. I'll look for the recipe on my phone and post it tomorrow. Right now I'm watching my Cavs get the ickies out of their system.

I found my recipe for L'Alicia Amber Ale:

L'Alicia Amber Ale (5-gal AG):

Munich: 5.5 lbs.
Pale 2-row: 5 lbs.
Crystal 60: 8 oz.
Honey malt: 4 oz.
Roasted Barley: 2.5 oz

Magnum - 0.25oz @ 60 min
Fuggle - 0.5oz @ 20 min
Hallertauer - 0.5oz @ 15 min
Golding (UK) - 0.5oz @ 10 min
Citra - 0.5oz @ Flameout
Citra - 1oz dry hop

Whirfloc: 10 min

Mash: 60min @ 152F
Mashout: 10min @ 167F

Yeast: US-05

You guys are great! Thanks for the suggestions! How long did the amber ale last aged? Seems like it would fade a bit.

MrBandGuy wrote:You guys are great! Thanks for the suggestions! How long did the amber ale last aged? Seems like it would fade a bit.

I drank the last of my half of the batch about 3 months after I made it. It did fade a little, but not much. It was kegged and stored it at 38F.