- Recipe Type
- All Grain
- Yeast
- WY1056
- Yeast Starter
- Hell yes
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.092
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 100
- IBU
- 79
- Color
- 37
- Primary Fermentation (# of Days & Temp)
- 21 days at 65F
- Secondary Fermentation (# of Days & Temp)
- 21 days at 65F
- Additional Fermentation
- Age for 12 weeks at 55F
- Tasting Notes
- A complex character with minimal alcohol warmth. Tastes bigger than 1.013 suggests
10.4% ABV
Mash
6lbs 2-row
6lbs Maris Otter
0.5lbs Crystal 60L
0.5lbs Chocolate Malt
0.5lbs Gambrinous (Honey) Malt
0.5lbs Roast Barley
0.25lb Carafa II
Sac rest at 152F for 60minutes
Collect 7gal pre-boil (1.060 SG)
~67% efficiency
Boil
100 minute boil for additional melanoidin formation.
1oz Centennial (9.5%) FWH (100min) 35.3BU
1.5oz Northern Brewer (8.1%) 75min 39.6BU
0.5oz Northern Brewer (8.1%) 5min 2.5BU
0.5oz Mt. Hood (5.3%) 5min 1.6BU
1lb Corn Sugar (late addition)
1lb Light DME (late addition)
Re-aerate after first 24hours of primary fermentation.
Racking to secondary after 21 days introduces intentional oxidation to produce subtle sherry flavors.
Mash
6lbs 2-row
6lbs Maris Otter
0.5lbs Crystal 60L
0.5lbs Chocolate Malt
0.5lbs Gambrinous (Honey) Malt
0.5lbs Roast Barley
0.25lb Carafa II
Sac rest at 152F for 60minutes
Collect 7gal pre-boil (1.060 SG)
~67% efficiency
Boil
100 minute boil for additional melanoidin formation.
1oz Centennial (9.5%) FWH (100min) 35.3BU
1.5oz Northern Brewer (8.1%) 75min 39.6BU
0.5oz Northern Brewer (8.1%) 5min 2.5BU
0.5oz Mt. Hood (5.3%) 5min 1.6BU
1lb Corn Sugar (late addition)
1lb Light DME (late addition)
Re-aerate after first 24hours of primary fermentation.
Racking to secondary after 21 days introduces intentional oxidation to produce subtle sherry flavors.