Recipe Type: Partial Mash
Yeast: SafAle S-04
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 6 (23 L)
Original Gravity: 1.054
Final Gravity: 1.012
Boiling Time (Minutes): 60
Color: 14 SRM
Primary Fermentation (# of Days & Temp): 4 @ 70
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 10 @70
Tasting Notes: Well balanced between malts and bitterness, very easy to drink, dry finish.
2 Kg (4.41 lbs) Maris Otter
0.5 Kg (1.1 lbs) Cara-pils
0.2 Kg (0.44 lbs) Crystal 105 (EBC 200)
0.1 Kg (0.22 lbs) English Chocolate malt (EBC 1000)
1.5 Kg (3.31 lbs) Munton's Extra Light LME
0.75 kg (1.65 lbs) Light DME (@ 58% efficiency)
Mash @ 154F (68°C) in 8.5 L (2.25 Gal) for about 40 minutes, batch sparge with 5 L (1.32 Gal) @ 176F (80°C), to collect 10 L (2.64 Gal) in boil kettle.
Boil for 60 min and add hops as follows:
32 g (1.13 oz) Northdown @60 min
23 g (0.81 oz) Northdown @ 30 min
23 g (0.81 oz) Fuggles @ 20 min
23 g (0.81 oz) Fuggles @ 10 min
Separately boil 5 L of water, turn off heat, add extracts and bring to boil for 5 minutes.
Cool to 70F (21°C) both the worts and move to fermenter, top up to 6 gallons with water and pitch yeast.
Ferment for 4 days in primary and 10 days in secondary, then bottle/keg with DME to reach 2 Vol carbonation. Ready after a month in bottle.
This one was my first beer, and came out great! Had an impressive feedback and congratulations from the publican of Ma che siete venuti a fa' in Roma, best beerbar worldwide in 2010 ratebeer charts. The only issue (but I noted it only in 33 cl bottles) is a little bit too foamy, maybe overcarbed, but the taste is really great, right on spot with the style, with a dry finish wich makes this a really sessionable beer.