Recipe Type: All Grain
Yeast: Wyeast 1318
Yeast Starter: 2L
Batch Size (Gallons): 6.5
Original Gravity: 1.063
Final Gravity: 1.022
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 28
Tasting Notes: Slight hint of the chocolate malt, smooth mouth feel. Tasty brew.
12# Pale Malt, Maris Otter
1# 2oz Honey Malt
1# British Crystal Malt II (65L)
6oz Chocolate Malt
1oz East Kent Goldings (5.00% AA) 15 min.
1oz East Kent Goldings (5.00% AA) 10 min.
1oz East Kent Goldings (5.00% AA) 5 min.
1oz East Kent Goldings (5.00% AA) 0 min.
Mash with 20qt water (my keggle mash tun has 3qt dead space, so I used 23qt) at 152F for 60 minutes.
Sparge as normal for your system (I use a Blichmann Auto Sparge).
Ferment at 64-66F for 2-4 weeks then bottle/keg as normal. I keg, and I let it go a full month in fermenter/primary before I transfer to serving kegs. I also use the 2-3 week 'set and forget' carbonation method to force carbonate.
Carbonate to ~2.6 CO2 volumes.
At ~5.4% ABV, this is an easy drinking brew. While I carbonate it more in the cream ale range, the more malty nature places it more into the English brown ale segment. Especially with using an English yeast strain.
Best if the keg is kept around 40F for this one.
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