Mfred44
New Member
- Joined
- May 3, 2015
- Messages
- 4
- Reaction score
- 0
- Recipe Type
- All Grain
- Yeast
- Wyeast #1084
- Yeast Starter
- 1.4 L (4.73 oz DME w/stir plate)
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 6.08
- Original Gravity
- 1.053
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 22.0
- Color
- 15.0
- Primary Fermentation (# of Days & Temp)
- 14 days @ 67F
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 65F
- Additional Fermentation
- None but filtered beer between two kegs.
- Tasting Notes
- Smooth for a sub 5.0% ABV red ale.
8.5# Maris Otter Pale Malt
2.0# Carared
0.5# Caramel/Crystal Malt (40L)
0.5# Caramel/Crystal Malt (120L)
2.4 oz. Roasted Barley
1.5 Goldings, East Kent (5.00%)(60 min)
Mash In 19.44 qt @ 167.2F (156.0F for 45 minutes)
Batch Sparge 3.70 gallons @ 168F
I used my Grainfather and conditioned my water to support this recipe (mash pH ~5.4pH).
2.0# Carared
0.5# Caramel/Crystal Malt (40L)
0.5# Caramel/Crystal Malt (120L)
2.4 oz. Roasted Barley
1.5 Goldings, East Kent (5.00%)(60 min)
Mash In 19.44 qt @ 167.2F (156.0F for 45 minutes)
Batch Sparge 3.70 gallons @ 168F
I used my Grainfather and conditioned my water to support this recipe (mash pH ~5.4pH).
