tkone
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Code:
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.063 SG
Estimated Color: 34.4 SRM
Estimated IBU: 30.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
8 lbs Maris Otter (Crisp) (4.0 SRM) Grain 59.81 %
2 lbs 8.0 oz Brown Malt (65.0 SRM) Grain 18.69 %
2 lbs Amber Malt (22.0 SRM) Grain 14.95 %
6.0 oz Chocolate Malt (450.0 SRM) Grain 2.80 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.87 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 1.87 %
2.00 oz Fuggles (Freshops) [5.00 %] (60 min) Hops 27.2 IBU
1.00 oz Fuggles (Puterbaugh) [5.20 %] (5 min) Hops 2.8 IBU
1.10 oz Irish Moss (Boil 15.0 min) Misc
1 Pkgs Burton Ale (Wyeast Labs #1098) Yeast-Ale
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 13.38 lb
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Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 20.06 qt of water at 169.2 F 154.0 F
10 min Mash Out Add 8.03 qt of water at 209.5 F 168.0 F
Notes:
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OG is gonna be a bit low since i'm using too much brown malt which can't convert well.
Pre-Boil Gravity: 1.034 @ 134 degrees = 1.048
OG: 1.063
Pitched a cake of WL East Coast Ale that had just finished fermenting a smaller batch of this instead of the Burton Ale since I forgot to make a starter of the Burton and with an OG of 1.063 this definitely needs a starter if it's gonna ferment clean.
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