Recipe Type: All Grain Yeast: 1028 Yeast Starter: Yes Batch Size (Gallons): 11 Original Gravity: 1.048 Final Gravity: 1.008 IBU: 37 Boiling Time (Minutes): 75 Color: 12 Primary Fermentation (# of Days & Temp): 14days @ 72F Secondary Fermentation (# of Days & Temp): 14 days @68F Tasting Notes: 72F Fermentation gave a really nice light fruity finish with #1028. Very pleased!
For 11-gallons @ 76% efficiency.
15.5 lbs Crisp Malt *
0.75 lbs Crystal 60L
0.50 lbs Wheat malt (for head retention)
0.25 lbs Black patent
* Could substitute 75% Marris Otter + 25% US 2-row, as Crisp is a bit lighter than Marris Otter.
1.50 lbs of Light brown sugar @ beginning of boil
1.5 oz Chinook 12.8% 60m
1.0 oz Styrian Goldings 5.5% 15m
1.0 oz Styrian Goldings 5.5% 0m
2tsp Irish Moss 15m
Mash 154F for 90 minutes
Don't be afraid of the 72F fermentation. It's really what makes this beer.
Next time I will reduce the black patent by 0.05 down to 0.20 lbs to lighten the color about 1 SRM.
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.