All Grain Yeast:
Wyeast 1028 - London AleYeast Starter:
nope Batch Size (Gallons):
5.5 Original Gravity:
I don't bother checkingIBU:
38Boiling Time (Minutes):
38 SRMPrimary Fermentation (# of Days & Temp):
10 days @ 70*F Secondary Fermentation (# of Days & Temp):
3 weeks @ 70*F Tasting Notes:
took me forever to get this right. the molasses is the key!See notes at the bottom for an extract version
- 9.00 lb 2-row
- 1.00 lb Crystal 60L
- 0.75 lb Carafa II (or Chocolate)
- 0.25 lb Black Patent
head retention isn't that great on this one. add one of the following if you want:Misc Ingredients
0.5# Carapils or Wheat
- 1/2 to 2/3 cup Black Strap Molasses - this is the secret ingredient that makes or breaks this beer, IMO
- 1.50 oz EK Goldings @ 60 minutes
- 0.75 oz Fuggles @ 20 minutes
- 0.50 oz EK Goldings @ 5 minutes
- 60 minute mash @ 154*F to 156*F w/ 3.5 gallons of water
- mash-out @ 200*F w/ 1.5 gallons of water
- batch sparge @ 170*F w/ 3.25 gallons of water
- 1 large smack-pack of Wyeast 1028 - London Ale
Boil for 1 hour, cool to below 80*F rapidly, transfer into fermenter, shake it like mad to aerate, and pitch yeast.
I end up with 5.5 gallons of cooled wort in the kettle at roughly 1.055OG. Only 5 gallons makes it into the fermenter due to hop absorption and kettle deadspace.
Ferment in primary until done, rack to secondary for 2 or 3 weeks, transfer to keg and force carbonate at about 12psi.Extract Version
- Replace the 9lbs of 2-row with 6lbs of light DME.
- Steep the other grains for 45 minutes in 150*F water, then rinse into kettle before bringing to a boil and adding DME.
- Yeast and fermentation schedule are the same.
It took me a loooooong time to get this recipe dialed in to where I wanted it. The missing key was the molasses. Once that was put into the recipe, I was finally satisfied.
This really doesn't nicely fit into the "Brown" or "Robust" Porter categories. It's right about in the middle.