Partial Mash Yeast:
Wyeast 1056 - American Ale Yeast Yeast Starter:
Yes Batch Size (Gallons):
5 Original Gravity:
1.060 Final Gravity:
25.8 Boiling Time (Minutes):
22.7 SRM Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
14 Tasting Notes:
A slight chocolate followed by a light sweetness and hazelnut
7lbs. Pale Liquid Malt
12ozs. Chocolate Malt
8ozs. Brown Malt
8ozs. Dememera Sugar
4ozs. Flaked Wheat
1oz. Nugget Hops (leaf) - 45 mins
1oz. Mt. Hood (leaf) - 20 mins
American Ale Yeast - Wyeast #1056
1tbsp Hazelnut Extract added to Secondary
Mash in the Chocolate Malt, Brown Malt and Flaked Wheat, hold at 150oF for 75mins
Add 7lbs Pale Liquid Extract and 8ozs. of Dememera Sugar, bring to boil.
Add Nugget hops, wait 25 minutes. Add Mt. Hood hops, boil another 20 minutes.
Wait one week and transfer from primary to secondary. Add 1tbsp. of pure Hazelnut Extract. 2 weeks in Secondary and then bottle/keg and carb.
It really did turn out fantastic, if I do say so myself.
NuttySkidMarc by Marc_Boudreau, on Flickr
Nutty SkidMarc by Marc_Boudreau, on Flickr