Recipe Type: All Grain
Yeast Starter: nada
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.009
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Creamy, spicy and malty that goes down with ease after three weeks
66.7% 8lbs Maris Otter 39.5 4.0
16.7% 2lbs Crystal 40 8.8 16
8.3% 1lb Red Wheat 3.9 .7
8.3% 1lb Flake Rye 5.1 .3
1 oz Willamette Hops 4.6%AA 18.5 IBU ( 60 min Boil)
.5oz Irish Moss (30min)
60 min mash @ 157, 90 minute boil and chilled in about 30 minutes to 80* where as I racked into my fermenter from the pot I tossed the yeast in to get mixed up.
Fermented at a pretty constant 70-73 degrees.
Really nice flavors and I am really enjoying this now and see lot's of potential. In hindsight, I might add two pounds of rye to really bring that flavor out more.
New and improved signature.