- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- nope
- Additional Yeast or Yeast Starter
- n/a
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- I don\'t check
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 23 SRM (*see notes below)
- Primary Fermentation (# of Days & Temp)
- 2 weeks @ 66*F
- Secondary Fermentation (# of Days & Temp)
- 2 weeks @ 66*F
- Additional Fermentation
- n/a
- Tasting Notes
- might need another tweak to nail it, but this is dman close to what I want
Walker's Northwoods Brown
Grains - Mashed @ 155*F
Hops
Misc Ingredients
Yeast
Notes
I have been adjusting my water chemistry lately, but didn't want to throw that stuff into the recipe above because these things need to be adjusted based on the individual brewer's water profile.
For me and my water, I add the following salts to the full volume of water I use for the whole brew session:
In addition, I add the following to my grist:
Regarding the color: I used Thomas Fawcett chocolate malt in this beer, and it allegedly has an lovibond score of 375 according to the place I purchased it from. That 375L would produce a beer with a 23 SRM color.
HOWEVER, this 375L color cannot possible be right. I split a 55# sack of that chocolate grain with several other people and we all independently agreed that it is significantly darker than 375L. I don't know the SRM of my finished product, but it is way darker than 23 SRM. The beer is nearly black.
Grains - Mashed @ 155*F
- 6.50 lbs Thomas Fawcett Golden Promise
- 2.00 lbs Munich (light)
- 0.50 lbs Crystal 60L
- 0.50 lbs Honey Malt
- 0.50 lbs Special B
- 6 oz Chocolate Malt
- <see notes below>
Hops
- 0.75 oz Simcoe @ 60 minutes
Misc Ingredients
- 1.5 tsp Spruce Extract added at flame-out
- <see notes below>
Yeast
- 1 packet of dry US-05 - no starter - no rehydration - just dumped in
Notes
I have been adjusting my water chemistry lately, but didn't want to throw that stuff into the recipe above because these things need to be adjusted based on the individual brewer's water profile.
For me and my water, I add the following salts to the full volume of water I use for the whole brew session:
- 4 grams Calcium Chloride
- 2 grams Calcium Sulfate (gypsum)
In addition, I add the following to my grist:
- 2 oz Acid Malt
Regarding the color: I used Thomas Fawcett chocolate malt in this beer, and it allegedly has an lovibond score of 375 according to the place I purchased it from. That 375L would produce a beer with a 23 SRM color.
HOWEVER, this 375L color cannot possible be right. I split a 55# sack of that chocolate grain with several other people and we all independently agreed that it is significantly darker than 375L. I don't know the SRM of my finished product, but it is way darker than 23 SRM. The beer is nearly black.
