histo320
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Edinbaugh Ale Yeast
- Yeast Starter
- nope
- Additional Yeast or Yeast Starter
- nop
- Batch Size (Gallons)
- ~4
- Original Gravity
- 1.060
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 12
- Color
- 52 HCU
- Primary Fermentation (# of Days & Temp)
- 7 days at 70 F
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- 1-3 weeks in bottle
- Tasting Notes
- A lot like guinness, but a bit more bitter.
Ingredients:
-5 oz British Crystal
-2.5 oz British Chocolate
-1 lb Roasted Barley
-3.3 lb. Amber Malt Extract
-3 lb Amber Dry Malt Extract
-1 lb Brown Sugar
-2 oz North Down (5%)
-1 oz US Golding (4.75%)
-1 Edenbaugh Ale Yeast
Hop Additions:
.5 oz. Northdown at 5 minutes
.5 oz. Northdown at 20 minutes
1 oz. US Goldings at 40 minutes
Steep: 55 Minutes at 150 F
Boil: *I used a 3 gal kettle, added to much at once, lost some of the wort, thus not being a 5 gal recipe. I readjusted the recipe to similar what I made (according to the SG).
Pitched yeast at 70 F
Primed with about 3/4 cup of priming sugar boiled in a pint of water (*note-about due to losing some of wort.)
Very Tasty!!!!
-5 oz British Crystal
-2.5 oz British Chocolate
-1 lb Roasted Barley
-3.3 lb. Amber Malt Extract
-3 lb Amber Dry Malt Extract
-1 lb Brown Sugar
-2 oz North Down (5%)
-1 oz US Golding (4.75%)
-1 Edenbaugh Ale Yeast
Hop Additions:
.5 oz. Northdown at 5 minutes
.5 oz. Northdown at 20 minutes
1 oz. US Goldings at 40 minutes
Steep: 55 Minutes at 150 F
Boil: *I used a 3 gal kettle, added to much at once, lost some of the wort, thus not being a 5 gal recipe. I readjusted the recipe to similar what I made (according to the SG).
Pitched yeast at 70 F
Primed with about 3/4 cup of priming sugar boiled in a pint of water (*note-about due to losing some of wort.)
Very Tasty!!!!
