All Grain Yeast:
Wyeast 1728 Yeast Starter:
No Additional Yeast or Yeast Starter:
Yes if making a full 5 gallon batch Batch Size (Gallons):
2.5 Original Gravity:
1.048 Final Gravity:
16 Boiling Time (Minutes):
13 Primary Fermentation (# of Days & Temp):
21 days at 62* Tasting Notes:
Balanced beer leans towards the malty side. Dry finish keeps you coming back for more
This Beer just finished 2nd Best of Show at the Delaware State Fair's Battle of the Brews Competition on July 23, 2011, with a score of 39. It is my first beer to place at a competition and I am very excited for that! Recipe is based off of Jamil's from Brewing Classic Styles.
2.5 Gallon Recipe ~80% Efficiency
Maris Otter - 3 lbs 8 oz
Crystal 40L - 6 oz
Munich (10L) - 3 oz
Honey Malt - 3 oz
Crystal 120L - 2 oz
Pale Chocolate (~200L) - 1 oz
Kent Goldings 5% AA 1/2 oz for 60 minutes
1 pack of Wyeast 1728. If doing a larger batch, make an appropriate starter.
Single Infusion Mash at 158* degrees for 60 minutes. I had a fairly thin mash for this recipe about 1.8 qt/lb. Single hop addition at the beginning of the 60 minute boil. To make a full batch I would go ahead double all the grain and hops. Let me know if you have any questions!