All Grain Yeast:
London Ale III Yeast Starter:
Slurry Batch Size (Gallons):
11 Original Gravity:
1.058 Final Gravity:
37.9 Rager Boiling Time (Minutes):
6.8 Primary Fermentation (# of Days & Temp):
12 Tasting Notes:
Initial aroma is heavy with fruit. Taste is similar.
Batch Size: 11.00 gal
Boil Size: 13.61 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Amount Item Type % or IBU
21 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 85.26 %
2 lbs Vienna Malt (3.5 SRM) Grain 8.93 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.06 %
7 oz Honey Malt (25.0 SRM) Grain 1.75 %
3.00 oz Galaxy [15.10 %] (10 min) Hops 18.4 IBU
3.00 oz Summit [15.90 %] (10 min) Hops 19.4 IBU
1.00 oz Summit [17.00 %] (0 min) (Aroma Hop-Steep) Hops
1.00 oz Galaxy [14.00 %] (0 min) (Aroma Hop-Steep) Hops
Irish Moss and AHB yeast nutrient at 15 min
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale
This was done as a modified BIAB. I mashed for 80 minutes @ 153 then sparged in a seperate pot with room temp water since I didn't have room for the total water needed. I brought the mash up to 165 after mashing before pulling the bag into a seperate vessel.
I didn't record the salts I added but I brought RO up to what I usually do, roughtly 150 Ca and 250 SO4. Low bicarbonate.
I split the batch into two kegs. One keg was dry hopped with 1.5 oz Galaxy/ 1 oz Summit. The other keg is dry hopped with 1.5 Galaxy/1 oz Simcoe. I didn't filter since I enjoy the bit of breadiness that the yeast brings. It will clear up within 2 weeks of kegging though. This is a fresh keg.