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Old 04-01-2011, 09:37 PM   #1
Golddiggie's Avatar
Dec 2010
Posts: 11,995
Liked 497 Times on 431 Posts

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   
IBU: 16.6   
Boiling Time (Minutes): 60   
Color: 6.9   
Primary Fermentation (# of Days & Temp): 35 63-75F   
Tasting Notes: none yet...   

11.25# Pale Malt (UK 2 row)
.5# Carafoam
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
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

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