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Home » Recipes » 2004 October - George Mahoney's Frankenale Mark II
2004 October - George Mahoney's Frankenale Mark II
Style:    25.2 Experimental and Speciality, Other
Brewed by:    George Mahoney, Craig Shapland, Steve Sult, Paul Sedgwick
Brewed at:    The Shop
Batch Size:    10.0 Gallons
Boil Time:    90 Minutes
Est. OG:    1.120
Actual OG:    1.100
Est. OG (w/ additions):    1.203
Est. IBU:    197.3 IBUs (Yeah.. right)
Est. Color:    17.2 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt Great Western 9.0 lbs 22.5%
Cara-Pils Malt 1.50 lbs 3.8%
Special B Malt Dingemans 1.5 lbs 3.8%
Flaked Barley 1.0 lbs 2.5%
Pale LME Alexanders 27.0 lbs 67.5%
George Mahoney's Additions (During Ferment)
Corn Sugar 2.0 lbs
Brown Sugar 2.0 lbs
Honey 2.0 lbs
T Sugar 1.5 lbs
Table Sugar 1.0 lbs
Criag Shapland's Additions (During Ferment)
Corn Sugar 5.0 lbs
Table Sugar 3.0 lbs
Lyle's Golden Syrup 1.0 lbs
Grandma's Molasses 1.0 lbs
Hops
Name Form Alpha Amount Time
Buillon Pellet 9.0% 27.0 oz 90
Fuggle Pellet 5.1% 3.0 15
Cascade Pellet 5.4% 3.0 2
Yeast
Man. Code Name Type Amount (Starter)
WLP 001 California Ale Ale 0.5G feed into Washed Slurry
WLP 028 Edinburgh Ale Ale 0.5G feed into Washed Slurry
Red Star Premier Cuvee Wine
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 156 F 60 minutes Infusion 3.9G
Mash out 165 F 10 minutes Direct
Extras
2 Whirlfloc Tablets (20 minutes)
1 tsp. Yeast Nutrient (15 mins)
Notes
This is George Mahoney's infamous "FrankenAle". This is truly an extreme brew coming close to 25% alcohol by volume.
After doing an old fashioned partial mash, the brewers added a whopping 27 pounds of extract. The intial hopping was another whopping 27 (ounces) of Bullion.
As the beer rolled through primary, George and Craig kept torturing the yeast by adding even more sugar. Yielding a whopping adjusted OG of just over 1.200!
In order to pull this off and get the beer down to terminal gravity (as of last update, ~1.035), the brewers proceeded with large yeast slurries provided by BJ's and another brewer. Strong doses of oxygen were added periodically in the first 24 hours to provide more sterols for stronger yeast walls.
The initial beer yeasts took the beers from the OG of 1.200 down to 1.050. Not bad for yeasts that in theory should have issues above 14% abv. Remember this is what your yeast will do for you when you treat it right!
Initial tasting report: The beer is at 1.045 and a theoretical abv of 22%. Still a little too sweet, but a nice strong hop bite helps mitigate this. Not surprisingly, a strong caramel flavor and a strong fruit ester. Given some age this could go great.
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