Recipe Type: All Grain
Yeast: Wyeast 1335 British Ale II
Batch Size (Gallons): 5.25
Original Gravity: 1.065
Final Gravity: 1.010-1.016
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 35 63-75F
Tasting Notes: none yet...
11.25# Pale Malt (UK 2 row)
1# Honey Malt
.375oz Target (10.50% AA) 60 min
.5oz Fuggles (4.00% AA) 20 min
.25oz EKG (5.00% AA) 5 min
1 Whirlfloc tablet 15 min
Mash at 152F for 90 minutes with 20qt
Sparge at 168-170F for 15-30 minutes with 10 qt
Gather 6 gallons total pre-boil (adjust for your boil-off rate as needed).
Mash slightly lower if you wish for a drier brew (no lower than 150F).
Once finished, prime for 2.7 CO2 volumes and bottle/keg. If bottling, keep at ~70F for 3+ weeks before testing. Chill one bottle for 5 days and pour. Adjust carbonation time as needed.
I fermented in the 68-72F range (wort temp) while fermentation was active. Brew was left on the cake for the balance of the 5 week term. Room temp was 62-68F for the duration.
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine