All Grain Yeast:
Wyeast 1056 Yeast Starter:
Yes Additional Yeast or Yeast Starter:
1/2 gallon Batch Size (Gallons):
5 Original Gravity:
1.083 Final Gravity:
100+ Boiling Time (Minutes):
black Primary Fermentation (# of Days & Temp):
Two weeks at 68-70 Secondary Fermentation (# of Days & Temp):
Yes Tasting Notes:
Have not brewed yet
I got this recipe from BYO Magazine.I'm a little tight with time and can't seem to find time to brew this one. Cheers!
6.5 lbs. American 2-Row Pale Malt
6.5 lbs. Morris Otter Malt
2 lbs. Light Munich Malt
.75 Crystal Malt 80L
.65 CaraMunich Malt
.625 lb. Roasted Barley
.5 lb. Chocolate Malt
1.5 oz. Magnum Hops- 60 minutes
.75 oz. Magnum Hop- 20 minutes
2 oz. Cascade Hop Knockout
1 Tb. Gypsum
1 tsp. Irish Moss
Wyeast 1056 Yeast
Single step infusion mash using 5.75 gallons to mash at 150 degrees F for one hour. Sparge with 170 degrees water and collect 7 gallons of wort and bring to a boil. Total boil time is 75 minutes with hop additions as listed in the ingredients.
Cool to 68-70 degrees and pitch 1.5 gallon yeast starter.
Ferment 2 weeks in primary. When fermentation is finished rack to secondary.
Force carb in keg or bottle.