Chriso
Broken Robot Brewing Co.
- Recipe Type
- All Grain
- Yeast
- Wyeast 1318 London Ale III
- Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 41
- Color
- 36
- Primary Fermentation (# of Days & Temp)
- 10 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 14 @ 68F
Mash:
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Honey Malt (25.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
1.0 tbsp PH 5.2 Stabilizer
Mash in with 2.25 gal water at 150ºF, holding at 133ºF step temp for 20 min.
Add 1.65 gal at 191ºF to raise mash to 154ºF for 55 min. (Iodine conversion test may be necessary.)
Drain into kettle and batch sparge with 4.75 gal at 168ºF.
Boil 90 min with the following additions:
0.75 oz Galena [13.00 %] (60 min)
0.50 oz Williamette [5.50 %] (15 min)
1.00 tsp Irish Moss (Boil 15.0 min)
Cool, collect, take readings and pitch. Carbed in bottles with dark brown sugar, boiled in water. Age at least 1 month before drinking.
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Honey Malt (25.0 SRM)
8.0 oz Oats, Flaked (1.0 SRM)
8.0 oz Victory Malt (25.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
1.0 tbsp PH 5.2 Stabilizer
Mash in with 2.25 gal water at 150ºF, holding at 133ºF step temp for 20 min.
Add 1.65 gal at 191ºF to raise mash to 154ºF for 55 min. (Iodine conversion test may be necessary.)
Drain into kettle and batch sparge with 4.75 gal at 168ºF.
Boil 90 min with the following additions:
0.75 oz Galena [13.00 %] (60 min)
0.50 oz Williamette [5.50 %] (15 min)
1.00 tsp Irish Moss (Boil 15.0 min)
Cool, collect, take readings and pitch. Carbed in bottles with dark brown sugar, boiled in water. Age at least 1 month before drinking.