comrock12
Active Member
- Joined
- Nov 8, 2012
- Messages
- 32
- Reaction score
- 8
- Recipe Type
- All Grain
- Yeast
- London Ale
- Yeast Starter
- 3 L
- Batch Size (Gallons)
- 9.5
- Original Gravity
- 1.073
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 90
- IBU
- 49
- Color
- 33 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 68F
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 60F
- Additional Fermentation
- Keg Condition for 30 Days
- Tasting Notes
- Chocolate and dark roasted notes with a hint of molasses.
Brewhouse Efficiency: 75 %
Boil Size: 11.00 Gal
Grains & Adjuncts
20.00 lbs Crisp Maris Otter
1.50 lbs Briess Carapils
1.00 lbs Weyermann Cararye
1.00 lbs Caramel/Crystal Malt -120L
1.00 lbs Brown Sugar, Dark Muscavado
8.00 ozs Briess Roasted Barley
12.00 ozs Carafa III
Hops
3.00 oz Centennial @ 60 mins (10.00% AA)
1.00 oz Williamette @ 5 mins (5.5% AA)
Additions
2 Whirlfloc Tablets @ 15 mins
Mash Profile
Mash Temp 154.0°F
Strike: Add 32.5 qt ( 1.25 qt/lb ) water @ 166.0°F
Hold at 154°F for 75 minutes then Heat to 158.0°F over 15 mins
Mash Out: 10 min @ 168.0°F Add 13.5 qt water @ 196.0°F
Sparge with 14 qt of 170.0°F water
Carbonation
7.8 psi Force Carbonation @ 45.0°F for 7-10 to achieve 1.90 vol CO2
Boil Size: 11.00 Gal
Grains & Adjuncts
20.00 lbs Crisp Maris Otter
1.50 lbs Briess Carapils
1.00 lbs Weyermann Cararye
1.00 lbs Caramel/Crystal Malt -120L
1.00 lbs Brown Sugar, Dark Muscavado
8.00 ozs Briess Roasted Barley
12.00 ozs Carafa III
Hops
3.00 oz Centennial @ 60 mins (10.00% AA)
1.00 oz Williamette @ 5 mins (5.5% AA)
Additions
2 Whirlfloc Tablets @ 15 mins
Mash Profile
Mash Temp 154.0°F
Strike: Add 32.5 qt ( 1.25 qt/lb ) water @ 166.0°F
Hold at 154°F for 75 minutes then Heat to 158.0°F over 15 mins
Mash Out: 10 min @ 168.0°F Add 13.5 qt water @ 196.0°F
Sparge with 14 qt of 170.0°F water
Carbonation
7.8 psi Force Carbonation @ 45.0°F for 7-10 to achieve 1.90 vol CO2
