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Old 10-16-2012, 12:03 PM   #1
Glynn
Brewing 20 yrs & still a noob
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Default All-Grain - Naught Kitty Chelsey Dark Mild

Recipe Type: All Grain
Yeast: Ringwood Ale (Wyeast Labs #1187)
Yeast Starter: 2 step 1 qt
Batch Size (Gallons): 5.5
Original Gravity: 1.039
Final Gravity: 1.010
IBU: 20.4
Boiling Time (Minutes): 60
Color: 18.7
Primary Fermentation (# of Days & Temp): pitched at 62, held at 65 for 14 days
Secondary Fermentation (# of Days & Temp): 7 days @65
Tasting Notes: Mild bitterness, nice coffee flavor

Nice mild bitterness that fade into a smooth roasted/coffee flavor that linger in the back of your throat. Light to med body good carbonation after only one week in bottles. Very drinkable. Porter like in flavor

0.50 tsp Gypsum (Calcium Sulfate) @ sparge
0.25 tsp Gypsum (Calcium Sulfate) @ Mash 60.0 mins
3 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3 37.5 %
3 lbs U.K. Mild Malt (4.0 SRM) Grain 4 37.5 %
1 lbs Crystal Malt Dark 2 (Thomas Fawcett) (124.0 SRM) Grain 5 12.5 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 6 6.3 %
8.0 oz Chocolate Malt Pale (Thomas Fawcett) (250.0 SRM) Grain 7 6.2 %
1.50 oz Goldings, East Kent [5.60 %] - Boil 20.0 min Hop 8 17.7 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.25 oz Goldings, East Kent [5.60 %] - Boil 10.0 min Hop 10 1.8 IBUs
0.25 oz Goldings, East Kent [5.60 %] - Boil 5.0 min Hop 11 1.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 12 - OPEN FERMENTED FOR 5 DAYS
1.00 oz Centennial leaf [10.30 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
Mash In Add 2.50 gal of water at 160.9 F 148.0 F 60 min

Sparge Step: Batch sparge with 1 steps (Drain mash tun, , 5.46gal) of 175.0 F water

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Naughty Kitty Brewing EST 1993
Primary 1 - Saison
Primary 2 - Centennial IPA
Primary 3 -
Secondary 1 -
Secondary 2 -
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