English Strain of Your Choice Batch Size (Gallons):
5.5 gal Original Gravity:
1.055 Final Gravity:
35 Boiling Time (Minutes):
16 SRM Primary Fermentation (# of Days & Temp):
14 days @ 65 Degrees Secondary Fermentation (# of Days & Temp):
60 Days @ 68 Degrees Tasting Notes:
Nice malty sweetness. A little thin depending on the yeast
This recipe has become a regular at my place. I have made it several times varying the fermentables and settled on the below.
6 lbs NB Gold Syrup
1 lb Carared
12 oz Caramel 60
4 oz Roasted Barley 300 SRM
1 oz Williamette @ 60 min
1 oz Williamette @ 30 min
1 oz Williamette @ 5 min
Grains Steeped @ 155 for 20 min. Wort transferred to full volume boil for 60 min. LME added at flameout.
The yeast I have varied quite a bit. US-04 worked well a couple times. Notty was a little too thin and I don't like the flavor of it, but if you like it go for it.
I currently have a batch going using Wyeast West Yorkshire 1469. I know this is more of a bitter or ESB yeast but I was interested in what the nut and stone fruit flavors would bring to this recipe. I'll post an update in a couple months when it is ready.
As for the color, this is red. Not kind of red, it's red red. Deep red.