All Grain Yeast:
Wyeast 1968 Yeast Starter:
No Batch Size (Gallons):
5.8 Original Gravity:
1.045 Final Gravity:
32.5 Boiling Time (Minutes):
Copper Primary Fermentation (# of Days & Temp):
10 days @68F Tasting Notes:
Edit - tasting notes were cut off. Should say "Lots of 'warm bread crust', a little bit of toffee and a clean, pleasantly-bitter finish." Also - "Biiter"? Yikes...can't type.
9.50 lb Warminster Floor-Malted Maris Otter (95%)
0.50 lb English Extra Dark Crystal (5%)
1.25 oz UK Kent Goldings [5.8%] (60 min) 25 IBU
0.70 oz UK Kent Goldings [5.8%] (15 min) 6.9 IBU
0.70 oz UK Kent Goldings [5.8%] (1 min) * 0.6 IBU
Single infusion @155-156 for 60 minutes. Got a slightly higher efficiency than normal for my setup (78-80%), so diluted after cooling with ½ gal of filtered water.
I've been very happy with this beer - at 4.1% abv it's very sessionable but the higher mash temp and floor-malted Maris Otter yields a satisfying and surprisingly complex final product.
The idea for this simple recipe came from Drew Beechum's take on the SMaSH concept: "Brewing on the Ones": 1 base malt, 1 crystal malt, 1 hop, etc. If you haven't seen it, check out Drew's presentation on the interwebs.
Enjoy and thanks!