Corey_James
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Wyeast 1968
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.075
- Final Gravity
- 1.025
- Boiling Time (Minutes)
- 60
- IBU
- 28
- Color
- 39
- Primary Fermentation (# of Days & Temp)
- 10 & 70
- Secondary Fermentation (# of Days & Temp)
- 14 & 70
- Additional Fermentation
- None
- Tasting Notes
- Nice and smooth with just a hint of Chocolate.
1/4 lb of Chocolate Malt
1 lb of Flaked Oats
1 lb of Munich Malt
3/4 of Roasted barley (300)
1 lb of Wheat malt
.125 oz of Lactose
7 lbs of extra light LME
1.7 oz of Goldings (4.2% AA) @ 60 min
1 oz of Goldings (4.2% AA) @ 5 min
Added Lactose with 10 minutes left in the boil. Pitched Wyeast 1968 London ESB yeast once @ 70. Did not aerate (trying for a higher FG). Added 2 tablespoons of unsweetened cocca to 5/8 Cup corn sugar for bottling. Conditioned in bottles for 5 weeks before tasting.
1 lb of Flaked Oats
1 lb of Munich Malt
3/4 of Roasted barley (300)
1 lb of Wheat malt
.125 oz of Lactose
7 lbs of extra light LME
1.7 oz of Goldings (4.2% AA) @ 60 min
1 oz of Goldings (4.2% AA) @ 5 min
Added Lactose with 10 minutes left in the boil. Pitched Wyeast 1968 London ESB yeast once @ 70. Did not aerate (trying for a higher FG). Added 2 tablespoons of unsweetened cocca to 5/8 Cup corn sugar for bottling. Conditioned in bottles for 5 weeks before tasting.
