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» 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!
|
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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!
|
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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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