- Recipe Type
- All Grain
- Yeast
- Wyeast #1028
- Yeast Starter
- 1/2 gallon
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 26
- Color
- 20
- Primary Fermentation (# of Days & Temp)
- 4 days @68 degrees
- Secondary Fermentation (# of Days & Temp)
- 7 days @68 degrees
9 lbs. Maris Otter Malt
0.5 lb. Crystal 80L US (crushed)
0.5 lb. chocolate malt US(crushed)
0.5 lb. Cara-Pils Dextrin Malt
.75 oz. Cluster hop pellets (8% alpha acid) for 60 min. Bittering
0.25 oz. Target hop pellets (10% alpha acid) for 30 min. Flavor
0.5 oz. Hallertauer hop pellets (3 % alpha acid), for 2 min. Aroma
1/2 tsp. Irish moss @15 mins
¾ cup corn sugar for priming
Step by Step:
Mash In-3.28 gals @ 171 degrees for Mash Temp of 158 for 60 mins
Draw off 1st runnings to brew kettle. Dont forget to recirc.
Sparge-5.69 gals @ 168 degrees.
Draw off 2nd runnings to brew kettle. Dont forget to recirc.
Gravity sample
Start 90 min boil.
@ 30 mins. Add Cluster hops
@ 60 mins Add Target Hops
@ 75 mins Add Irish Moss and chiller
@ 88 mins Add Hallertauer Hops
@ 90 mins Flame out
Start chiller and whirlpool. NO SPLASHING!!!!!!!
Cool to 90 degrees. Drain to fermenter (you should have 5.5 gallons). SPLASH all you want.
Gravity sample
Pitch yeast at 75 degrees
Ferment with an airlock in the primary fermenter, and move to a secondary fermenter when the foam subsides. Bottle when the beer is flat, still, and clearing. Prime and bottle as normal. The beer will be good in three weeks and at its best in three months.
0.5 lb. Crystal 80L US (crushed)
0.5 lb. chocolate malt US(crushed)
0.5 lb. Cara-Pils Dextrin Malt
.75 oz. Cluster hop pellets (8% alpha acid) for 60 min. Bittering
0.25 oz. Target hop pellets (10% alpha acid) for 30 min. Flavor
0.5 oz. Hallertauer hop pellets (3 % alpha acid), for 2 min. Aroma
1/2 tsp. Irish moss @15 mins
¾ cup corn sugar for priming
Step by Step:
Mash In-3.28 gals @ 171 degrees for Mash Temp of 158 for 60 mins
Draw off 1st runnings to brew kettle. Dont forget to recirc.
Sparge-5.69 gals @ 168 degrees.
Draw off 2nd runnings to brew kettle. Dont forget to recirc.
Gravity sample
Start 90 min boil.
@ 30 mins. Add Cluster hops
@ 60 mins Add Target Hops
@ 75 mins Add Irish Moss and chiller
@ 88 mins Add Hallertauer Hops
@ 90 mins Flame out
Start chiller and whirlpool. NO SPLASHING!!!!!!!
Cool to 90 degrees. Drain to fermenter (you should have 5.5 gallons). SPLASH all you want.
Gravity sample
Pitch yeast at 75 degrees
Ferment with an airlock in the primary fermenter, and move to a secondary fermenter when the foam subsides. Bottle when the beer is flat, still, and clearing. Prime and bottle as normal. The beer will be good in three weeks and at its best in three months.