All Grain Yeast:
WL YPO28 Edenburgh Yeast Starter:
2 Liters @ high kraeusen Additional Yeast or Yeast Starter:
none Batch Size (Gallons):
5.25 g Original Gravity:
1.080 Final Gravity:
~23 Boiling Time (Minutes):
~20- 22 SRM Primary Fermentation (# of Days & Temp):
7 days at 65f Additional Fermentation:
none Secondary Fermentation (# of Days & Temp):
24 days at 65f
13 lbs Golden Promise pale 2 row
12 oz. Torrified Wheat
2 oz. Peated Malt
2 oz. Roasted Barley
.75 oz. Northern Brewer 7% AAU (UK) Bittering (Whole)
.25 oz. Hallertau Hersbrucker 4.5% AAU (Germany) Flavour (Whole)
.25 oz. Fuggle 4.5 AAU (UK) Flavour (Whole)
About 5.5 HBU total.
Mix the malts together and slowly dough into 13 qts. water at ~139f , mixing the malt and water so there are no dough balls. Adjust to rest at 122-131f for ~20 min.
Immediately,using a kitchen strainer, lift the heaviest 1/3 to 1/2 of the mash to the decoction vessel and heat to 154f. Hold 10min. Now boost to boiling and hold for 10 min. being careful of scorching. add a little water if necessary. Stir constantly in a lifting motion.
Return the decoction to the MT slowly while stiring to prevent scalding the mash and distribute for an even MT temp of 154f. The mash should be fairly thick to start. Toward the last, more water may be added to thin the mash some. Rest 90min. If using a MT, then boost to 168f for 10min. If using a MLT, then infuse with boiling water to 168. Sparge and lauter as usual. Collect 6.5 gal. SG of lauter tail: 1.018
Bring to boil. Pitch the bittering hops. After 60min, add flavour hops and a hydrated teaspoon of Irish Moss. Boil 90min. Collect 5.25gal at ~ 1.080
Chill to 65f. Pitch 2L starter.
Bottle keg as usual. This stuff matures starting about 4 months to 6months. It is still good at a year or more if stored cool.