- Joined
- Mar 12, 2007
- Messages
- 6,841
- Reaction score
- 857
- Recipe Type
- All Grain
- Yeast
- Wyeast 1335 Briitish Ale II
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 3 1/2
- Original Gravity
- 1.055
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 37
- Color
- 13 SRM
- Primary Fermentation (# of Days & Temp)
- 20 day @ 68-72 dgrs
- Secondary Fermentation (# of Days & Temp)
- 21 day @ 68-72 dgrs
- Additional Fermentation
- 24 hours cold crash
- Tasting Notes
- 3rd Place English Bitters Lehigh Valley Homebrewers Malt Madness (20 entries)
Befuggled
5.10 lbs Belgian Pale Malt - Dingemans
.40 lbs Belgian Biscuit Malt - Dingemans
.40 lbs Crystal 20L Briess
.10 lbs Chocolate Wheat Weyermann
.9 oz Fuggles Hops Alpha 4.50% - FWH
.5 oz Fuggles Hops Alpha 4.50% - 15 min
.5 oz Fuggles Hops Alpha 4.50% - 5 min
.5 oz Fuggles Hops Alpha 4.50% - Dry Hop
Wyeast 1335 Briitish Ale II
3 gallon Igloo MLT
Infusion Mash-in to 108 degrees - .75 qts/lb for 30 minutes
Infusion Step to 150 degrees - 1.5 qts/lb for 60 minutes
Decoction Mash-out w/ 5 qts thin mash to 168 degrees
Batch Sparge 2 X 7 qts
60 minute boil
75% Efficiency
Ferment in 5 gallon glass carboy
Note:
Had a problem with a bad modification I made to my MLT. Ran very slow!
Edit:
This small batch was a trial run for the recipe and some techniques new to me. I followed it with a 5 gallon batch with changes to both the recipe and method. The original recipe is what is posted here, because this is what was submitted to the competition.
5.10 lbs Belgian Pale Malt - Dingemans
.40 lbs Belgian Biscuit Malt - Dingemans
.40 lbs Crystal 20L Briess
.10 lbs Chocolate Wheat Weyermann
.9 oz Fuggles Hops Alpha 4.50% - FWH
.5 oz Fuggles Hops Alpha 4.50% - 15 min
.5 oz Fuggles Hops Alpha 4.50% - 5 min
.5 oz Fuggles Hops Alpha 4.50% - Dry Hop
Wyeast 1335 Briitish Ale II
3 gallon Igloo MLT
Infusion Mash-in to 108 degrees - .75 qts/lb for 30 minutes
Infusion Step to 150 degrees - 1.5 qts/lb for 60 minutes
Decoction Mash-out w/ 5 qts thin mash to 168 degrees
Batch Sparge 2 X 7 qts
60 minute boil
75% Efficiency
Ferment in 5 gallon glass carboy
Note:
Had a problem with a bad modification I made to my MLT. Ran very slow!
Edit:
This small batch was a trial run for the recipe and some techniques new to me. I followed it with a 5 gallon batch with changes to both the recipe and method. The original recipe is what is posted here, because this is what was submitted to the competition.