mrgstiffler
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1028 - London Ale
- Yeast Starter
- 2000ml
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.059
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 62
- Color
- 33
- Primary Fermentation (# of Days & Temp)
- 14
- Tasting Notes
- Roasted coffee, burnt caramel, some chocolate. Very smooth. Excellent beer!
The best stout that I've brewed. Absolutely fantastic. I think it's the Special B that makes it, well, special. Fantastic aroma!
Only left in primary for 2 weeks. Then kegged and forced carbonated to 1.8-2 volumes. It was good after 2 days of boosting @ 30psi. FANTASTIC after a week and a half @ proper carbonation level. Looking forward to it in a couple weeks. The "German Dark Wheat Malt" is Briess Midnight Wheat. I had to substitute "Especial" for Special B because my LHBS was out.
Only left in primary for 2 weeks. Then kegged and forced carbonated to 1.8-2 volumes. It was good after 2 days of boosting @ 30psi. FANTASTIC after a week and a half @ proper carbonation level. Looking forward to it in a couple weeks. The "German Dark Wheat Malt" is Briess Midnight Wheat. I had to substitute "Especial" for Special B because my LHBS was out.