All Grain Yeast:
1084 wyeast irish Batch Size (Gallons):
4 Original Gravity:
1.065 Final Gravity:
29.4 Boiling Time (Minutes):
28.3 Primary Fermentation (# of Days & Temp):
10 @ 68 Secondary Fermentation (# of Days & Temp):
20 @ 68 Tasting Notes:
so far its pretty good. just kegged it yesterday. we'll see in a few months
9# Pale malt (2 row)
4# Marris otter pale Malt
1# Crystal 80L
.25# Black Malt
.25# Roasted Barley
.5# Special B Malt
This was my first All-Grain. i didn't figure in the boil time and ended up with a 4 gallon batch instead of the anticipated 5 gallon batch i was looking for.
*before i brewed this beer i soaked (Red Stag) in oak chips for 2 months.*
during the secondary, i strained the chips(saving the bourbon) i added the red stag oak chips to the fermenter.
i added 1/4 cup of the strained bourbon to the fermenter
At bottling i added brewers best cherry additive.