Otis The Drunk
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast: Rouge PacMan
- Yeast Starter
- 1800 ml
- Batch Size (Gallons)
- 10 Gallons
- Original Gravity
- 1.067
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 90 mins
- IBU
- 75
- Color
- ?
- Primary Fermentation (# of Days & Temp)
- 2 weeks
- Secondary Fermentation (# of Days & Temp)
- 3 weeks
- Tasting Notes
- What can I say, this beer is wonderful.
Grain:
21 lbs Maris Otter
2 lb Munich Malt
1 lb Biscuit Malt
1 lb CaraMunich Malt
Hops:
3 oz Simcoe (or Amarillo) at 60 min
0.75 oz Cascade at 15 min
0.75 oz Saaz at 15 min
0.75 oz Cascade at 5 min
0.75 oz Saaz at 5 min
2 oz Cascade dry hop Secondary*
2 oz Saaz dry hop Secondary*
Yeast:
Wyeast: Rouge PacMan
Mash at 152-153° F for 90 mins. for decent malty profile.
Boil for 90 mins for good caramelization.
This used to be my house beer until the resent hop shortage not I brew it once in a while for special occasions.
21 lbs Maris Otter
2 lb Munich Malt
1 lb Biscuit Malt
1 lb CaraMunich Malt
Hops:
3 oz Simcoe (or Amarillo) at 60 min
0.75 oz Cascade at 15 min
0.75 oz Saaz at 15 min
0.75 oz Cascade at 5 min
0.75 oz Saaz at 5 min
2 oz Cascade dry hop Secondary*
2 oz Saaz dry hop Secondary*
Yeast:
Wyeast: Rouge PacMan
Mash at 152-153° F for 90 mins. for decent malty profile.
Boil for 90 mins for good caramelization.
This used to be my house beer until the resent hop shortage not I brew it once in a while for special occasions.
