Golddiggie
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast #1768-PC
- Yeast Starter
- 3L
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.066
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 40.2
- Color
- 6.5
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- NO
- Additional Fermentation
- NO
- Tasting Notes
- Smooth with a slight flavor of warm toast coming through. Well balanced with EKG.
15# [96.8%] Pale Malt, Maris Otter
0.5# [3.2%] Crystal Maris Otter
1.00oz East Kent Goldings [7.20% AA] - 60 min - 19.5 IBU
1.00oz East Kent Goldings [7.20% AA] - 15 min - 9.7 IBU
1.00oz East Kent Goldings [7.20% AA] - 10 min - 7.1 IBU
1.00oz East Kent Goldings [7.20% AA] - 5 min - 3.9 IBU
Mash at 150F for 60 minutes at 1.29 water/grain ratio
Sparge with balance of volume at 168F
Chill to 54F, oxygenate with pure O2, then pitch yeast and let ferment for three weeks. Transfer to keg, carbonate over two weeks (at serving pressure) to 2.2 CO2 volumes and enjoy. I was thinking about dry hopping the second 3 gallon keg of this brew, but the first keg was so good that I just couldn't. If you do decide to dry hop, go with approximately 1oz of EKG whole hops per 3 gallons of finished beer, in keg (if you keg), as you're about to place it into the keezer/kegorator/brew fridge. This will give you better hop flavor/aroma (IMO).
The crystal MO is from Rebel Brewer and is a great compliment to the regular Maris Otter base malt.
Goes extremely well with pretty much all foods, as well as by itself. At 6.6-6.7% ABV, it will warm you slightly, but has no harsh alcohol flavors. Bitterness is also rather mellow, with more flavors coming through.
0.5# [3.2%] Crystal Maris Otter
1.00oz East Kent Goldings [7.20% AA] - 60 min - 19.5 IBU
1.00oz East Kent Goldings [7.20% AA] - 15 min - 9.7 IBU
1.00oz East Kent Goldings [7.20% AA] - 10 min - 7.1 IBU
1.00oz East Kent Goldings [7.20% AA] - 5 min - 3.9 IBU
Mash at 150F for 60 minutes at 1.29 water/grain ratio
Sparge with balance of volume at 168F
Chill to 54F, oxygenate with pure O2, then pitch yeast and let ferment for three weeks. Transfer to keg, carbonate over two weeks (at serving pressure) to 2.2 CO2 volumes and enjoy. I was thinking about dry hopping the second 3 gallon keg of this brew, but the first keg was so good that I just couldn't. If you do decide to dry hop, go with approximately 1oz of EKG whole hops per 3 gallons of finished beer, in keg (if you keg), as you're about to place it into the keezer/kegorator/brew fridge. This will give you better hop flavor/aroma (IMO).
The crystal MO is from Rebel Brewer and is a great compliment to the regular Maris Otter base malt.
Goes extremely well with pretty much all foods, as well as by itself. At 6.6-6.7% ABV, it will warm you slightly, but has no harsh alcohol flavors. Bitterness is also rather mellow, with more flavors coming through.