All Grain Yeast:
Wyeast 1335 Yeast Starter:
yes Batch Size (Gallons):
6.25 Original Gravity:
1.067 Final Gravity:
24.4 Boiling Time (Minutes):
20.0 Primary Fermentation (# of Days & Temp):
54 Tasting Notes:
More malt forward with a smooth, clean finish.
13# Pale Malt, Maris Otter (2 row)
1# Crystal Maris Otter (55L)
12oz British Dark Crystal Malt I (85L)
12oz British Dark Crystal Malt II (120L)
8oz Kiln Coffee malt
1oz EKG (7.20% AA) - boil 60 minutes [17.9 IBU]
1oz EKG (7.20% AA) - boil 10 minutes [6.5 IBU]
1tsp Wyeast nutrient - boil 10-15 minutes
Irish Moss for batch size
Mash at 154F for 75 minutes (21qts water, or 1.282 water/grain ratio)
Sparge at 168-170F for 15 minutes with 5.5 gallons
Ferment 4-8 weeks at 65F. Oak with 3-4oz medium toast Hungarian oak cubes for 6-8 weeks if desired.
Carbonate to 2-2.1 CO2 volumes.
I put 6.75-7 gallons into primary, so that I get 6 gallons out. I use two 3 gallon corny kegs for each batch. Scale recipe to your system.