Originally Posted by SourHopHead
Interesting. I had heard that the brew just used mass quantities of 120L and a whitbread style years (wlp006).
I have a hopville recipe started - would be curious to get feedback:
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
78% 14 12 American Two-row Pale info 37 1
17% 3 4 Caramel/Crystal Malt -120L info 33 120
5% 1 0 Milk Sugar (Lactose) info 35 0
Batch size: 5.0 gallons Original Gravity
(1.097 to 1.113)
(1.023 to 1.028)
30° SRM / 60° EBC
(Dark Brown to Black)
use time oz variety form aa
boil 60 mins 0.75 Columbus info pellet 15.4
boil 60 mins 1.0 Horizon info pellet 12.0
Boil: 4.0 avg gallons for 60 minutes Bitterness
41.5 IBU / 24 HBU
White Labs Bedford British (WLP006) info
ale yeast in liquid form with high flocculation
10.9% ABV / 8% ABW
355 per 12 oz.
use time amount ingredient
bottling 0 min 4 ounces Vanilla Extract info
How much barley should I be adding? 1/4 or 1/2 a pd? What about something like Carafa 550L to add color with less bitterness?
Also - any thoughts about adding some dark belgian candy?
I'm also considering using a trappist yeast instead - seems like the flavor should go well with the caramel. Any thoughts or counter indications?