All Grain Yeast:
Wyeast #1882-PC Yeast Starter:
1.5L Batch Size (Gallons):
5 Original Gravity:
1.060 Final Gravity:
16.8 Boiling Time (Minutes):
18.2 Primary Fermentation (# of Days & Temp):
28 days at 68F Tasting Notes:
Light mocha notes with caramel/toffee flavors. Subtle EKG flavors too.
10# Pale Malt UK 2 Row (Golden Promise)
14oz. Pale Chocolate Malt (197 SRM)
8oz British Crystal Malt II (65 SRM)
8oz Honey Malt (25 SRM)
0.75oz EKG (5.00% AA) 60 min.
0.75oz EKG (5.00% AA) 15 min.
0.50oz EKG (5.00% AA) 0 min.
.50 tsp Irish Moss 10 min.
.50 tsp Wyeast nutrient 10 min.
Mash with 18qt water for a 150F mash temp.
Mash out with 10qt water at 206F
Sparge with 9qt water at 168F
Leave in primary for 4 weeks then bottle/keg (split this batch between both). Carbonate to 2.1-2.2 CO2 volumes.
First brewing on 6/12/11. Brewed a bigger version on 9/2/11.
Fairly easy drinking even at 6.4% ABV due to the flavors and character of the brew. It kind of sneaks up behind you after you've had a few to let you know you're done... Planning to keg all of the rebrew batch to ensure carbonation is dead on.
This was my second batch using the Wyeast 1882-PC yeast. I have one packet in reserve for future use. Hope that they decide to offer it again sooner rather than later, or make it a regular offering.