Golddiggie
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1882-PC Thames Valley II
- Yeast Starter
- yes
- Batch Size (Gallons)
- 6.75
- Original Gravity
- 1.060
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 48.7
- Color
- 6.2
- Primary Fermentation (# of Days & Temp)
- 56
- Tasting Notes
- Wonderful malt backbone (MO) with EKG flavor coming through and a nice dose of aroma.
14# Pale Malt (2 row) UK Bairds Maris Otter [96.6%]
8oz Crystal Maris Otter (55 SRM) [3.4%]
2.00oz Goldings, East Kent [7.20% AA] - Boil 20 minutes
1.50oz Goldings, East Kent [7.20% AA] - Boil 15 minutes
1.00oz Goldings, East Kent [7.20% AA] - Boil 10 minutes
1.00oz Goldings, East Kent [7.20% AA] - Boil 5 minutes
2.00oz Goldings, East Kent [7.20% AA] - Boil 1 minute
Add yeast nutrient and Irish Moss per your own parameters.
Mash with 1.288qt/# at 154F for 60 minutes. In my keggle mash tun, that comes out to using 22 quarts water for the mash.
Heat mash to 168-170, hold for 5-15 minutes then sparge with 5.75 gallons at 168F.
Make starter per yeastcalc.com parameters for the OG.
Ferment cool, as close to 60F as you can get.
Fermentation was done in under a week. I had other things come up, delaying my kegging time. It was kept at 48-52F for the remaining time (after fermentation finished) in the basement where I live.
At 5.8% ABV, this should be a very easy drinking brew.
8oz Crystal Maris Otter (55 SRM) [3.4%]
2.00oz Goldings, East Kent [7.20% AA] - Boil 20 minutes
1.50oz Goldings, East Kent [7.20% AA] - Boil 15 minutes
1.00oz Goldings, East Kent [7.20% AA] - Boil 10 minutes
1.00oz Goldings, East Kent [7.20% AA] - Boil 5 minutes
2.00oz Goldings, East Kent [7.20% AA] - Boil 1 minute
Add yeast nutrient and Irish Moss per your own parameters.
Mash with 1.288qt/# at 154F for 60 minutes. In my keggle mash tun, that comes out to using 22 quarts water for the mash.
Heat mash to 168-170, hold for 5-15 minutes then sparge with 5.75 gallons at 168F.
Make starter per yeastcalc.com parameters for the OG.
Ferment cool, as close to 60F as you can get.
Fermentation was done in under a week. I had other things come up, delaying my kegging time. It was kept at 48-52F for the remaining time (after fermentation finished) in the basement where I live.
At 5.8% ABV, this should be a very easy drinking brew.