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Old 11-16-2010, 10:52 PM   #1
Ozzie53
 
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Recipes 
 
Oct 2010
New Jersey, Oakland
Posts: 18

Recipe Type: Partial Mash   
Yeast: English Edinburgh Yeast WhiteLabs   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.07   
Final Gravity: 1.02   
IBU: 11.3 HBU   
Boiling Time (Minutes): 60   
Color: -   
Primary Fermentation (# of Days & Temp): 7 days   
Additional Fermentation: -   
Secondary Fermentation (# of Days & Temp): 21 days   
Tasting Notes: It's sweet, needs to be maltier and hoppier, but overall pretty good for first brew.   

Indredients:

-2oz Centennial Hop Whole Leaf (9.1% AA)
-1oz Kent Goldings Hop Leaf
-3.3lbs Coopers Amber Malt Extract
-4lbs Alexander's Pale Malt Extract
-1lb Muntons Amber Dry Malt
-8oz Crystal Malt (46-64 L)
-6oz Chocolate Malt (338-432 L)
-English Edinburgh Yeast

Procedure
-Crack all Grains, add into 2 gallons of water and heat
-Heat up to 170 degrees, turn off heat, cover and steep for 20 minutes
-Strain grains with kitchen strainer
-Bring your wort to boil
-At Initial Boil add:
1. 1.25oz Centennial Hops
2. 1lb Dry Munton Amber
3. 4lbs Alexander's Pale Malt Extract
4. 3.3lbs Cooper's Amber Malt Extract
-Boil Ingredients for 45 minutes
-With 15 minutes left to your 60 minute boil add .75oz Centennial Hops
-With 2 minutes left add 1oz Kent Goldings Hops
-End boil at 60 minutes, take off heat and begin using immersion wort chiller
-Lower temp of your wort to about 80 degrees
-Using a funnel and strainer pour your wort into your carboy
-Add Water to make 5 gallons
-Stir up carboy, mixing your heavier wort with the lighter water
-Take Hydrometer reading and temp.
-Pitch yeast

 
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