Beerlord
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- W'yeast 1056
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.072
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 55
- Color
- 35
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 5
12 lbs. pale malt
10 oz brown sugar
1 lb of flaked barley
1 lb or roasted barley
3 oz of choclate malt
mash schedule
Mash at 155 degrees for 1 hour
sparge and boil for 1 hour with bronw sugar added
Hopping
1 oz of Warior 16.8% for 60 minutes
cool and ferment with W'yeast 1056
This came out great, thick, heavy, some malty sweetness balanced by the roast and hops, a touch of raisin flavor with a super dry finish. Alcohol flavor is totally burried.
10 oz brown sugar
1 lb of flaked barley
1 lb or roasted barley
3 oz of choclate malt
mash schedule
Mash at 155 degrees for 1 hour
sparge and boil for 1 hour with bronw sugar added
Hopping
1 oz of Warior 16.8% for 60 minutes
cool and ferment with W'yeast 1056
This came out great, thick, heavy, some malty sweetness balanced by the roast and hops, a touch of raisin flavor with a super dry finish. Alcohol flavor is totally burried.
