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Old 07-01-2009, 03:33 AM   #1
Dec 2007
Port Orchard WA
Posts: 97

Recipe Type: All Grain   
Yeast: Wyeast 1028   
Yeast Starter: Yes/ or 2 packs   
Additional Yeast or Yeast Starter: 1000ml   
Batch Size (Gallons): 5.25   
Original Gravity: 1.051   
Final Gravity: 1.012   
IBU: 23   
Boiling Time (Minutes): 60   
Color: 15   
Primary Fermentation (# of Days & Temp): 7-10   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: Tobacco and chocolate notes. Tasty!   

This is a very tasty brown. Strong rosty tobacco nose, at least thats what I get. This beer took 1st in the Puget sound ProAm, and silver in second round of nationals So Im pretty happy with it.

60min boil
73% efficiency

8# Maris Otter (Crisp) 80%
.75# Brown Malt (British) 7.5%
.50# British crystal (Crisp) 5%
.50# Victory (Briess) 5%
.25# Pale chocolate (Fawcett) 2.5%

1oz E.K.G. 60min FWH
.5oz E.K.G 5min

1/2 tsp 5.2 stabilizer
1 Whirlfloc
1 servomyces

Just cause I'm lazy 2 pk's of Wyeast 1028 London Ale, or you could make a starter.

Ferment @68 for 7-10 days, carb to 2.4 vol....Drink
Live better buy union

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Old 07-30-2010, 05:05 PM   #2
Apr 2010
Socorro, NM
Posts: 93

What temperature do you suggest mashing at?

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Old 02-07-2013, 02:31 AM   #3
Aug 2012
Beverly Hills, CA
Posts: 10
Liked 3 Times on 3 Posts

I made this one about four weeks ago and it's great! My efficiency was a little better than normal so it came out at about 6% ABV. I mashed at about 152 degrees.

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