Recipe Type: All Grain
Yeast: W'yeast 1056
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: 55
Boiling Time (Minutes): 60
Color: 35
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 5

12 lbs. pale malt
10 oz brown sugar
1 lb of flaked barley
1 lb or roasted barley
3 oz of choclate malt

mash schedule

Mash at 155 degrees for 1 hour
sparge and boil for 1 hour with bronw sugar added

Hopping
1 oz of Warior 16.8% for 60 minutes

cool and ferment with W'yeast 1056



This came out great, thick, heavy, some malty sweetness balanced by the roast and hops, a touch of raisin flavor with a super dry finish. Alcohol flavor is totally burried.