frankstoneline
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Us-05
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 4
- Original Gravity
- 1.041
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 14 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- Smooth and malty with a touch of bitterness to balance and really nice caramel notes.
I brewed this up some time ago and I'm really happy with how it turned out, definitely going into the rotation of sessionable beers. Its got a really nice balance and allows the malts to take a prominent position in the flavor.
Note, most of the brews I do are 4 gallons, so I usually plan recipes for that size and scale as necessary if the occasion calls for it.
O.G. 1.041
F.G. 1.009
Color: 14 SRM
IBU: 24
Grist:
% LB OZ Malt or Fermentable
60% 4 0 Golden Promise
30% 2 0 Briess Munich Malt
8% 0 8 Barley, Flaked
2% 0 2 British Roast Barley
1 oz East Kent Goldings (5.0 AA) @ 60 minutes, 23.6 IBU's
Pitched 1 packet US-05, fermented at 67*F 14 days.
Some process notes:
I took the first gallon or so of runnings and boiled them down on stove top in a small kettle I had until they were a thick, dark syrup. I think this contributed a lot to the complexity of the flavor this beer has, though I havent brewed it without doing this (a future process). To make up for this I collected an extra .75 gallons of wort. When I get around to it I'll try and remember to post more pictures.
At bottling:
Note, most of the brews I do are 4 gallons, so I usually plan recipes for that size and scale as necessary if the occasion calls for it.
O.G. 1.041
F.G. 1.009
Color: 14 SRM
IBU: 24
Grist:
% LB OZ Malt or Fermentable
60% 4 0 Golden Promise
30% 2 0 Briess Munich Malt
8% 0 8 Barley, Flaked
2% 0 2 British Roast Barley
1 oz East Kent Goldings (5.0 AA) @ 60 minutes, 23.6 IBU's
Pitched 1 packet US-05, fermented at 67*F 14 days.
Some process notes:
I took the first gallon or so of runnings and boiled them down on stove top in a small kettle I had until they were a thick, dark syrup. I think this contributed a lot to the complexity of the flavor this beer has, though I havent brewed it without doing this (a future process). To make up for this I collected an extra .75 gallons of wort. When I get around to it I'll try and remember to post more pictures.
At bottling:
