Beer Recipe of the Week: 400 Rabbits Ale

Recipe can be found in: Zymurgy, Issue September/October 2008 (pg. 65)

Mash/Extract Recipe

INGREDIENTS

for 5 U.S. gallons (19 liters)

1.25 lb (0.57 kg)	pre gelatinized corn flakes
2.25 lb (1.0 kg)	two-row American lager malt
0.25 lb (114 g)	Belgian Special "B" malt
0.25 lb (114 g)	chocolate malt

Add to the mash runoff:

1.75 lb (0.8 kg)	light dried malt extract
1.0 lb (0.45 kg)	honey
6.0 oz (170 g)	cocoa powder
0.5 oz (14 g)	crushed Szechuan chili pepper pods (or others that suit your taste)
1 oz (28 g)	4.7% alpha acid American Crystal whole hops
0.5 oz (14 g)	Crystal hops for late kettle aroma hops
0.25 tsp	Irish moss
0.75 cup (178 ml)	corn sugar for bottling
1 vial/packet	Ale or lager yeast

Original Gravity: 1.044 to 1.048 (11-12 B)

Final Gravity: 1.014 to 1.018 (3.5-4.5 B)

IBUs: about 23

DIRECTIONS

A step infusion mash is employed to mash the grains. Add 4 quarts (3.8 liters) of 130 °F (54.5 °C) water to the crushed grain, stir, stabilize and hold the temperature at 122 °F (50 °C) for 30 mintues. Add 2 quarts (1.9 liters) of boiling water and stabilize temperature at about 150 to 152 °F (65.5-67 °C) and hold for about 45 minutes. Temperature may be allowed to drop from 152 to 148 °F with no worrying. Raise temperature to 160 °F (71 °C) and hold for 10 to 15 minutes to complete conversion.

After conversion, raise temperature to 167 °F (75 °C), lauter and sparge with 2 gallons (7.6 liters) of 170 °F (77 °C) water. Collect about 2¹/₂ to 3 gallons (9.5-11.4 liters) of runoff and add the malt extract, honey, cocoa powder, chili peppers, bittering hops, and bring to a full boil.

The total boil time will be about 60 minutes. When 15 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat, add the aroma hops, then strain and sparge into a sanitized fermenter to which you've added 2 gallons of water. It helps to pre-chill (33 °F(1 °C)) the water added to the fermenter rather than simply adding warmer tap water.

Bitterness of about 23 IBUs was calculated for this recipe by making the following assumptions:

Whole hops were used
The wort boil was a concentrated boil with about 2 lb (0.9 kg) of extract per gallon (3.8 liters) of liquid boiled
28% utilization was assumed for 60 minutes of boiling

Beginners and intermediate brewers should relax, don't worry and have a hombrew. Bottle with priming sugar when fermentation is complete.

The Homebrewopedia is intended to serve as a one-stop source of information for homebrewers. Content is user-generated, drawing upon the vast collective knowledge of the world-wide homebrewing community. All homebrewers are encouraged to share their recipes and add to the content of the Homebrewopedia.