All Grain Yeast:
Wyeast 1728 Yeast Starter:
0.5 gallon Batch Size (Gallons):
5.5 Original Gravity:
1.085 Final Gravity:
28 Boiling Time (Minutes):
Dark Amber Primary Fermentation (# of Days & Temp):
21 d @ 58˚F Secondary Fermentation (# of Days & Temp):
28 @ 60˚F Tasting Notes:
Caramel, fruity esters, mild cocoa and roasted malt, hint of hops and booze.
NOTE: This was when my mashing procedure was still quite inefficient (60%), so unless you want a 9.5-10.5% ABV beer, I would suggest cutting down on the amount of grain.
*IBU listed is incorrect. Actual IBUs=37. SRM is 28
15 lb. 2-row Pale (Briess)
2 lb. Crystal 40L (Briess)
1 lb. Crystal 80L (Briess)
1 lb. Amber (Crisp)
0.5 lb. Chocolate (Briess)
1 lb. Dark Brown Sugar
1.5 oz. US Fuggles (4.5% AA) @ 60
1.5 oz. US Fuggles @ 30
6.6 Gallons @ 170˚F to settle at 157˚F
4.3 Gallons @ 170˚F
Once Wort reaches a boil, turn off the heat and completely stir in the brown sugar. Turn the heat back on and boil 60 minutes.
1st hop addition with 60 min to go.
2nd hop addition with 30 min to go.
Irish Moss with 15 min to go.
Definitely one of the best beers I have ever made. It takes time, but it is well worth it. I would recommend shortening the primary fermentation and lengthening the secondary by an equivalent amount though.
I want to try this one again with some bourbon-soaked oak chips or peated malt!