Recipe Type: All Grain Yeast: Wyeast 1968 Yeast Starter: No Additional Yeast or Yeast Starter: No Batch Size (Gallons): 5 Original Gravity: 1.041 Final Gravity: 1.013 IBU: 17 (Tinseth) Boiling Time (Minutes): 90 Color: 13 Primary Fermentation (# of Days & Temp): 7 @ 70 degress F Additional Fermentation: Bottle Conditioned 7 days Secondary Fermentation (# of Days & Temp): none Tasting Notes: Balanced, but full flavored. Lots of roasty flavors a
6 lbs. Maris Otter 3L
8 oz. Carafoam 1L
4 oz. Belgian Aromatic 30L
4 oz. Special B 170L
4 oz. Pale Chocolate Malt 180L
1 oz. Peated Malt 3L
.5 oz. Fuggles (UK) 5.3% AA @ 90 minutes
.5 oz. Fuggles (UK) 5.3% AA @ 15 minutes
1 tsp. Irish Moss @ 15 minutes
Primed with 3 oz. corn sugar
Clears fast, tastes and looks probably the most professional of my brews. I think I'd probably up the Special B to 8 oz. next time and take the Pale Chocolate down to 2 oz. next time. 14 days grain to glass, though!
He was a wise man who invented beer.
I drink and I brew. I would have conquered, but I drank and brewed first.