Recipe Type: Partial Mash
Yeast: Wyeast 1968
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.025
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 & 70
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 14 & 70
Tasting Notes: Nice and smooth with just a hint of Chocolate.
1/4 lb of Chocolate Malt
1 lb of Flaked Oats
1 lb of Munich Malt
3/4 of Roasted barley (300)
1 lb of Wheat malt
.125 oz of Lactose
7 lbs of extra light LME
1.7 oz of Goldings (4.2% AA) @ 60 min
1 oz of Goldings (4.2% AA) @ 5 min
Added Lactose with 10 minutes left in the boil. Pitched Wyeast 1968 London ESB yeast once @ 70. Did not aerate (trying for a higher FG). Added 2 tablespoons of unsweetened cocca to 5/8 Cup corn sugar for bottling. Conditioned in bottles for 5 weeks before tasting.
"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
Primary - MT
Secondary - Red India Pale Lager
Conditioning - None.
Bottled - More than my sig will allow me to post.