I wanted to share this recipe I sort of pieced together for a little critique. It's been in the fermenter nearly 2 weeks, and the beastly london ale yeast chewed through what appears to be damn near all the fermentables... I missed the numbers I was shooting for, but this is still turning out to be one big beer.
Boil Size: 8.75 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.135 SG
Estimated Color: 56.5 SRM
Estimated IBU: 37.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 88.6 %
Boil Time: 90 Minutes
Ingredients:
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9 lbs Pale Malt, Maris Otter (3.0 SRM)
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs 8.0 oz Munich 20L (Briess) (20.0 SRM)
2 lbs Chocolate (Briess) (350.0 SRM)
2 lbs Oats, Flaked (Briess) (1.4 SRM)
2 lbs Wheat, Flaked (1.6 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1 lbs Caramel Vienne 20L (Briess) (20.0 SRM)
12.0 oz Black (Patent) Malt (500.0 SRM)
2.00 oz East Kent Goldings (EKG) [5.00 %] 90min
1.00 oz East Kent Goldings (EKG) [5.00 %] 60min
0.50 oz East Kent Goldings (EKG) [5.00 %] 30min
0.50 oz East Kent Goldings (EKG) [5.00 %] 10min
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
53.90 oz Cherry Puree
Mash Schedule: Single Infusion, Full Body
Est Original Gravity: 1.135 SG
Est Final Gravity: 1.038 SG
Measure OG 1.115
measured FG 1.015
Boil Size: 8.75 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.135 SG
Estimated Color: 56.5 SRM
Estimated IBU: 37.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 88.6 %
Boil Time: 90 Minutes
Ingredients:
------------
9 lbs Pale Malt, Maris Otter (3.0 SRM)
6 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs 8.0 oz Munich 20L (Briess) (20.0 SRM)
2 lbs Chocolate (Briess) (350.0 SRM)
2 lbs Oats, Flaked (Briess) (1.4 SRM)
2 lbs Wheat, Flaked (1.6 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1 lbs Caramel Vienne 20L (Briess) (20.0 SRM)
12.0 oz Black (Patent) Malt (500.0 SRM)
2.00 oz East Kent Goldings (EKG) [5.00 %] 90min
1.00 oz East Kent Goldings (EKG) [5.00 %] 60min
0.50 oz East Kent Goldings (EKG) [5.00 %] 30min
0.50 oz East Kent Goldings (EKG) [5.00 %] 10min
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
53.90 oz Cherry Puree
Mash Schedule: Single Infusion, Full Body
Est Original Gravity: 1.135 SG
Est Final Gravity: 1.038 SG
Measure OG 1.115
measured FG 1.015