- Joined
- Jan 18, 2011
- Messages
- 3,032
- Reaction score
- 282
- Recipe Type
- All Grain
- Yeast
- 1028
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.048
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 75
- IBU
- 37
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 14days @ 72F
- Secondary Fermentation (# of Days & Temp)
- 14 days @68F
- Tasting Notes
- 72F Fermentation gave a really nice light fruity finish with #1028. Very pleased!
For 11-gallons @ 76% efficiency.
15.5 lbs Crisp Malt *
0.75 lbs Crystal 60L
0.50 lbs Wheat malt (for head retention)
0.25 lbs Black patent
* Could substitute 75% Marris Otter + 25% US 2-row, as Crisp is a bit lighter than Marris Otter.
1.50 lbs of Light brown sugar @ beginning of boil
1.5 oz Chinook 12.8% 60m
1.0 oz Styrian Goldings 5.5% 15m
1.0 oz Styrian Goldings 5.5% 0m
2tsp Irish Moss 15m
Mash 154F for 90 minutes
Don't be afraid of the 72F fermentation. It's really what makes this beer.
Next time I will reduce the black patent by 0.05 down to 0.20 lbs to lighten the color about 1 SRM.
M_C
15.5 lbs Crisp Malt *
0.75 lbs Crystal 60L
0.50 lbs Wheat malt (for head retention)
0.25 lbs Black patent
* Could substitute 75% Marris Otter + 25% US 2-row, as Crisp is a bit lighter than Marris Otter.
1.50 lbs of Light brown sugar @ beginning of boil
1.5 oz Chinook 12.8% 60m
1.0 oz Styrian Goldings 5.5% 15m
1.0 oz Styrian Goldings 5.5% 0m
2tsp Irish Moss 15m
Mash 154F for 90 minutes
Don't be afraid of the 72F fermentation. It's really what makes this beer.
Next time I will reduce the black patent by 0.05 down to 0.20 lbs to lighten the color about 1 SRM.
M_C