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Old 01-25-2008, 05:39 AM   #1
cowgo
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Nov 2007
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Recipe Type: All Grain   
Yeast: Nottingham   
Batch Size (Gallons): 5.00   
Original Gravity: 1.051   
Final Gravity: 1.012   
IBU: 50.1 IBU   
Boiling Time (Minutes): 60   
Color: 11.23 °SRM   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   

Single infusion mash at 154. Batch sparged. I'll include pictures when it's finished.


9 lbs 2 Row
1 lb Crystal 30
.5 lb Belgium Biscuit
1.5 oz Centennial (60 minutes)
1 oz Centennial (10 minutes)
1 oz Centennial (0 min)
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Old 02-14-2008, 12:25 AM   #2
brett
 
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Aug 2007
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Hmm. Sounds interesting. Have you tasted it yet? How's that biscuit malt in there?

I've been looking to formulate a recipe very similar to this, but without the biscuit malt... please make sure to update us all on how it turns out.
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