Golddiggie
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1882-PC
- Yeast Starter
- 3L
- Batch Size (Gallons)
- 10.50
- Original Gravity
- 1.057
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 39.5
- Color
- 5.7
- Primary Fermentation (# of Days & Temp)
- 28
- Tasting Notes
- Slight biscuit flavor from Maris Otter grain, plus notes from EKG hops present.
6 oz Rice Hulls
20 # Pale Malt, Maris Otter
11 oz Crystal Maris Otter (55 L)
1.50 oz East Kent Goldings [7.20% AA] Boil 60 minutes 19.20 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 15 minutes 9.50 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 10 minutes 7.00 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 5 minutes 3.80 IBUs
Mash at 150F for 60 minutes
Heat mash tun to sparge temp (168-170F) then drain into kettle as sparge water replaces first wort.
Sparge with 168F water for 15 minutes then drain into kettle.
User starter size according to yeast age to achieve correct pitching cell count.
Ferment for 4 weeks at 60-65F then transfer to serving kegs, or bottles, for carbonating.
Carbonate to 2.2 CO2 volumes.
At 5.7% ABV, this brew is easy to drink. Designed to be more of a warmer weather drinking version of my first MO SMaSH recipe. Color is really nice too.
20 # Pale Malt, Maris Otter
11 oz Crystal Maris Otter (55 L)
1.50 oz East Kent Goldings [7.20% AA] Boil 60 minutes 19.20 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 15 minutes 9.50 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 10 minutes 7.00 IBUs
1.50 oz East Kent Goldings [7.20% AA] Boil 5 minutes 3.80 IBUs
Mash at 150F for 60 minutes
Heat mash tun to sparge temp (168-170F) then drain into kettle as sparge water replaces first wort.
Sparge with 168F water for 15 minutes then drain into kettle.
User starter size according to yeast age to achieve correct pitching cell count.
Ferment for 4 weeks at 60-65F then transfer to serving kegs, or bottles, for carbonating.
Carbonate to 2.2 CO2 volumes.
At 5.7% ABV, this brew is easy to drink. Designed to be more of a warmer weather drinking version of my first MO SMaSH recipe. Color is really nice too.
