Recipe Type: All Grain
Yeast: Wyeast 1028 - London Ale
Yeast Starter: 2000ml
Batch Size (Gallons): 6
Original Gravity: 1.059
Final Gravity: 1.014
IBU: 62
Boiling Time (Minutes): 60
Color: 33
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: Roasted coffee, burnt caramel, some chocolate. Very smooth. Excellent beer!
The best stout that I've brewed. Absolutely fantastic. I think it's the Special B that makes it, well, special. Fantastic aroma!
Only left in primary for 2 weeks. Then kegged and forced carbonated to 1.8-2 volumes. It was good after 2 days of boosting @ 30psi. FANTASTIC after a week and a half @ proper carbonation level. Looking forward to it in a couple weeks. The "German Dark Wheat Malt" is Briess Midnight Wheat. I had to substitute "Especial" for Special B because my LHBS was out.
