English Brunette

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Golddiggie

Well-Known Member
Joined
Dec 14, 2010
Messages
13,768
Reaction score
1,914
Location
Living free in the 603
Recipe Type
All Grain
Yeast
Wyeast 1335
Yeast Starter
yes
Batch Size (Gallons)
6.25
Original Gravity
1.067
Final Gravity
1.017
Boiling Time (Minutes)
60
IBU
24.4
Color
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.
 
Man this sounds good. I've never heard of kiln coffee malt. Is it actually coffe ish? I love the EKG only hop schedule.
 
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