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**1Mainebrew** · 05-06-2012, 12:09 AM

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: No
Batch Size (Gallons): 5.25
Original Gravity: 1.056
Final Gravity: 1.000
IBU: 23.15
Boiling Time (Minutes): 60
Color: 14.7
Primary Fermentation (# of Days & Temp): 19 days at 56 F
Additional Fermentation: 2 weeks in bottle at room temp.
Secondary Fermentation (# of Days & Temp): 28 days at 56 F
Tasting Notes: Sweet caramel with a refreshing finish.

MALTS

10 lb 2-row
0.75 lb crystal 60
4 oz RB (I would do 1-2 oz next time but it tastes great as is, just a little darker than I wanted)

HOPS

0.75 oz Northern Brewer 8.5% AA for 23.15 IBU's

YEAST

S-04 properly rehydrated

MASH

60 mins at 154 with 13.75 quarts water
Sparge with 19 quarts.

RESULTS

A very smooth, sweet beer that is an easy drinker. It's a little darker than I would have preferred, but decreasing the RB will help with that next time.

Pics momentarily...

**1Mainebrew** · 05-06-2012, 12:16 AM

Here you go:

**1Mainebrew** · 05-07-2012, 01:22 AM

Fermenting low was crucial to this not becoming an estery conglomeration. It makes it nice and clean.

**Mpavlik22** · 11-13-2012, 06:02 PM

What kind of roasted barley did you use? Also do you know what the lovibond was for the roasted barley?

**1Mainebrew** · 11-13-2012, 07:31 PM

300L. I don't know the manufacturer.

WeissGuy · 11-24-2012, 07:26 PM

1.000 terminal gravity, was this things really dry tasting? I know you mashed at 154 so it shouldn't be too dry, but I'm just curious once I saw that FG.

WeissGuy · 11-24-2012, 07:27 PM

BTW, I'm asking you this as I have it in the brew kettle. Looks and smells great!

**1Mainebrew** · 11-25-2012, 02:07 AM

No it actually has a nice sweet and crisp mouthfeel. It's not thin at all. I actually had to recheck my notes bc I thought it was a typo since it doesn't feel or taste like a 1.000 beer at all.

**1Mainebrew** · 11-26-2012, 12:49 AM

I just realized that 1.000 was what my brix was calculated to before I knew there was an equation to adjust for alcohol. Oops! Since then I broke my refractometer, which is a super bummer

WeissGuy · 11-26-2012, 04:51 PM

My batch got ruined after 6 hours of labor because a cheap thermometer exploded in my wort right before pitching...re-brewing in a week or so. Super bummer...