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**Beehemel** · 12-08-2009, 11:33 PM

Recipe Type: Extract
Yeast: Wyeast 1056
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 100ish
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Bitter with slight sweetness in the finish. Brown color, great hop aroma!

Fermentables:
6.6 lb Light LME - 60 min
3.3 lb Light LME - 10 min

Specialty Grains (Steep at 155 degrees for 30 minutes):
1 lb Crystal 60
1 lb Carafa III

Hops:
2 oz. Chinook - 60 min.
2 oz. Simcoe - 10 min.
2 oz. Amarillo - 10 min.
1 oz. each Simcoe and Amarillo - Dry Hop in secondary for two weeks

Yeast:
Wyeast 1056 smack pack

This was my first brew ever and won best of show at the 2009 Cincinnati Malt Infusers Octobersbest competition, scoring 40.5 in the Specialty category. I primed with 3/4 cup corn sugar and bottle conditioned for three weeks.

Enjoy!

zoltani · 12-10-2012, 07:28 PM

I brewed this on saturday. The carafa III seemed to make the wort pretty dark, and I am interested to see how it finally comes out. I had to substitute centennial for the amarillo.

Have you ever tried adding a half pound or so of Muscavado to this recipe?

**Beehemel** · 12-11-2012, 11:40 AM

I haven't. I'm still not sure how it came out brown for me, but it did. Let me know how yours comes out!

zoltani · 12-12-2012, 05:54 PM

Well, I will see how it comes out, and in the future if I decide to brew this again I might consider adding the sugar.

How would adding 0.5 lb of muscavado sugar affect the recipe? Would I need to up the hop additions?

**Beehemel** · 12-18-2012, 12:46 PM

You may want to add a touch more hop just to account for differences in utilization, but I'm not sure it will make much of a difference unless you add a whole lot of sugar.