Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: 1500 ml
Additional Yeast or Yeast Starter: 70 ml of slurry from previous batch used for starter.
Batch Size (Gallons): 5.68
Original Gravity: 1.047
Final Gravity: 1.008
IBU: 34.3
Boiling Time (Minutes): 90
Color: 21.6
Primary Fermentation (# of Days & Temp): 21 days at 68.
Tasting Notes: English hop and malt character with American yeast.

This is a sort of hybrid style. The hops are typically British in character with a lot of earthy notes, which goes nicely with the darker malt character. This one is almost a Brown Porter. Malt is bready and toasty with chocolate malt evident. Full mouthfeel with a dry finish. Not overly bitter. No roast at all. No yeast character, just clean on that front. Dropped bright, no haze at all.

Type: All Grain
Date: 9/6/2009
Batch Size: 21.50 L
Brewer: Matt
Boil Size: 29.52 L
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler


Ingredients

Grain(only percentages listed, easier to plug in regardless of efficiency.)

Castle Pale Malt(Belgian) (3.6 SRM) 86.07 %
Crystal Malt -350 (177.7 SRM) 4.78 %
Chocolate Malt (340.0 SRM) 3.42 %
Crystal Malt -150 (76.1 SRM) 3.06 %
Wheat Malt (1.5 SRM) 2.68 %

Hops(pellets):

26.00 gm Challenger [5.80 %] (90 min) (First Wort Hop) 23.1 IBU
13.00 gm Styrian Goldings [3.10 %] (90 min) (First Wort Hop) 6.2 IBU

7.00 gm Challenger [5.80 %] (15 min) 1.5 IBU
14.00 gm Styrian Goldings [3.10 %] (15 min) 1.6 IBU

7.00 gm Challenger [5.80 %] (2 min) 0.9 IBU
14.00 gm Styrian Goldings [3.10 %] (2 min) 1.0 IBU


1.50 tsp Irish Moss (Boil 15.0 min) Misc

Beer Profile

Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.008 SG
Alcohol by Vol: 5.08 %
Bitterness: 34.3 IBU
Est Color: 21.6 SRM


Mash Profile

Sparge Water: 21.49 L
Sparge Temperature: 168.0 F
Mash PH: 5.4 PH

Add 2.62 liters of water per kilo of grain or 1.25 quarts/pound to achieve:

60 min Step 149.0 F

No mash out.

Use table sugar to prime for bottling, carbonate to 2.26 volumes.