- Recipe Type
- All Grain
- Yeast
- Wyeast 1882
- Yeast Starter
- n/a
- Additional Yeast or Yeast Starter
- repitch from slurry
- Batch Size (Gallons)
- 5.75
- Original Gravity
- 1.059
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 48.7
- Color
- 11.2
- Primary Fermentation (# of Days & Temp)
- 21 days @68 degrees
- Secondary Fermentation (# of Days & Temp)
- n/a
- Tasting Notes
- well balanced; slight biscuit malt character; reserved caramel notes
12# Maris Otter
0.5 # biscuit malt
0.5# crystal 120
0.5# wheat malt
1 oz Williamette (5%) 60 minutes
0.5 oz Fuggles (4.1%) 45 minutes
1 oz Brewers Gold (8%) 30 minutes
1 oz Fuggles (4.5%) 20 minutes
1 oz Fuggles (4.5%) 5 minutes
Water adjustments with baking soda, epson salts, gypsum and calcium chloride.
30 minutes @ 134
80 minutes @ 153
15 minutes @ 170
Slight diacetyl detectable in finished beer. Take Wyeast's warning about a d-rest for 1882 seriously!
Beer has slight haze at storage temp (33 degrees) but is clear at serving temperature. I have found this yeast will eventually give you a crystal clear beer at any temperature, but it takes time.
0.5 # biscuit malt
0.5# crystal 120
0.5# wheat malt
1 oz Williamette (5%) 60 minutes
0.5 oz Fuggles (4.1%) 45 minutes
1 oz Brewers Gold (8%) 30 minutes
1 oz Fuggles (4.5%) 20 minutes
1 oz Fuggles (4.5%) 5 minutes
Water adjustments with baking soda, epson salts, gypsum and calcium chloride.
30 minutes @ 134
80 minutes @ 153
15 minutes @ 170
Slight diacetyl detectable in finished beer. Take Wyeast's warning about a d-rest for 1882 seriously!
Beer has slight haze at storage temp (33 degrees) but is clear at serving temperature. I have found this yeast will eventually give you a crystal clear beer at any temperature, but it takes time.
