Description

Three Gobblers Copper Ale

By Michael Mann

In the spring of 2015, Michael, his son, and his brother were hunting locally for turkeys. To their great surprise, they all three ended up taking home a nice gobbler that day. This great event had to be memorialized. How better than to create a new, tasty home brew? The following is Michael's delicious result.

Special Note from Recipe Winner Michael Mann

This beer is a delicious melding of flavors. The sweetness of the 2 row is balanced beautifully with the sharpness of the Cascade hops and the slight bitterness of the roasted barley. The aromatic adds a bit more maltiness to the mix while subtle coffee and chocolate notes are added by the roasted barley. The color is a beautiful, brilliant copper. After months of tweaking this recipe I got to this point and I love it. I'm sure everyone else will too.

Ingredients:

9 lbs. Pale 2-row Malt
1 lb Aromatic Malt
3 oz. Roasted Unmalted Barley
1 oz. Columbus Hop Pellets
1 oz. Cascade Hop Pellets
Energizer / Irish Moss Combo
1 Packet Safale US-05 Dry Yeast

Instructions:

Grind all malts
Mash in 12 quarts of water @ 150 degrees for 60 minutes
Sparge with 5 gallons of water @175 degrees
Bring wort to boil and add 1 oz. Columbus hops
After 40 to 45 minutes add Energizer / Irish Moss Combo
Boil for a total of 60 minutes
Add 1 oz. Cascade hops for last 3 minutes of boil
Chill to 65 degrees and pitch yeast

Ferment as follows for best results if possible:

65 degrees for three days
slowly raise temperature to 68 degrees over next 5 days
raise temperature one degree per day to 72 degrees(14days)
Keg or Bottle after 14 days in fermenter
Enjoy after 2 to 3 weeks