All Grain Yeast:
Wyeast 1272 Yeast Starter:
1L Batch Size (Gallons):
5.25 Original Gravity:
1.053 Final Gravity:
75 Boiling Time (Minutes):
21L Primary Fermentation (# of Days & Temp):
7 @ 65 Additional Fermentation:
4 days cold crashed Secondary Fermentation (# of Days & Temp):
Dry hop at tail end of primary fermentation for 7 to 10 days Tasting Notes:
Familiar brown ale malt character, with nice aroma and IPA style bittering.
8.5lbs Pale Ale/Maris Otter
1.5lbs Crystal 60L
.375lb Chocolate malt
Mash at 154, 1 hour.
1.25oz Warrior (60 min)
1oz Glacier (15 min)
1oz Glacier (5 min)
2oz Glacier (Dry hop)
Wyeast 1272, 62-68 degrees.
Dry hop a day or so before hitting FG for 7 days.
Cold crash for four days.
Turned out real nice. Underlying taste of Newcastle brown with an upfront bittering and mellow bitter finish.
Next time I brew this, I'll kick the dryhop up a bit for stronger aroma, and may even switch out the Glacier hops for something with a bit different flavor profile.