Golddiggie
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1335 British Ale II
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.065
- Final Gravity
- 1.010-1.016
- Boiling Time (Minutes)
- 60
- IBU
- 16.6
- Color
- 6.9
- Primary Fermentation (# of Days & Temp)
- 35 63-75F
- Tasting Notes
- none yet...
11.25# Pale Malt (UK 2 row)
.5# Carafoam
1# Honey Malt
.375oz Target (10.50% AA) 60 min
.5oz Fuggles (4.00% AA) 20 min
.25oz EKG (5.00% AA) 5 min
1 Whirlfloc tablet 15 min
Mash at 152F for 90 minutes with 20qt
Sparge at 168-170F for 15-30 minutes with 10 qt
Gather 6 gallons total pre-boil (adjust for your boil-off rate as needed).
Mash slightly lower if you wish for a drier brew (no lower than 150F).
Once finished, prime for 2.7 CO2 volumes and bottle/keg. If bottling, keep at ~70F for 3+ weeks before testing. Chill one bottle for 5 days and pour. Adjust carbonation time as needed.
I fermented in the 68-72F range (wort temp) while fermentation was active. Brew was left on the cake for the balance of the 5 week term. Room temp was 62-68F for the duration.
.5# Carafoam
1# Honey Malt
.375oz Target (10.50% AA) 60 min
.5oz Fuggles (4.00% AA) 20 min
.25oz EKG (5.00% AA) 5 min
1 Whirlfloc tablet 15 min
Mash at 152F for 90 minutes with 20qt
Sparge at 168-170F for 15-30 minutes with 10 qt
Gather 6 gallons total pre-boil (adjust for your boil-off rate as needed).
Mash slightly lower if you wish for a drier brew (no lower than 150F).
Once finished, prime for 2.7 CO2 volumes and bottle/keg. If bottling, keep at ~70F for 3+ weeks before testing. Chill one bottle for 5 days and pour. Adjust carbonation time as needed.
I fermented in the 68-72F range (wort temp) while fermentation was active. Brew was left on the cake for the balance of the 5 week term. Room temp was 62-68F for the duration.
