cycling-obsession
New Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1728
- Yeast Starter
- 1 Liter
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.060
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- Color
- Orange
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 6
- Tasting Notes
- Smooth and not too hoppy. Exactly what I was shooting for
I have brewed this twice now and kegged it both times. It doesn't last very long so it is a neighborhood favorite.
16 lbs Marris Otter
1lbs Crystal (20l)
1lbs Crystal (80l)
.75 Lbs Crystal (120l)
Dough in :
104 - 30 minutes
Steep:
156 - 60 minutes
Mash:
170 - 30 minutes (add 5 more gal at 170 to mash tun)
2oz UK kent golding (leaf) 60 minutes
1oz Northern (leaf) 30 minutes
1oz Northern (leaf) 10 minutes
I always wash my yeast after the first racking (this beer is still made from the yeast of my first brew)
16 lbs Marris Otter
1lbs Crystal (20l)
1lbs Crystal (80l)
.75 Lbs Crystal (120l)
Dough in :
104 - 30 minutes
Steep:
156 - 60 minutes
Mash:
170 - 30 minutes (add 5 more gal at 170 to mash tun)
2oz UK kent golding (leaf) 60 minutes
1oz Northern (leaf) 30 minutes
1oz Northern (leaf) 10 minutes
I always wash my yeast after the first racking (this beer is still made from the yeast of my first brew)
