- Recipe Type
- All Grain
- Yeast
- American Ale (Wyeast Labs #1056)
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.0 gallons
- Original Gravity
- 1.065
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60 minutes
- IBU
- 32.9 IBUs
- Color
- 37.2 SRM
- Primary Fermentation (# of Days & Temp)
- 4 weeks at 72F
- Secondary Fermentation (# of Days & Temp)
- 6 weeks at 72F
- Tasting Notes
- Very rich and smooth with a hint of raspberry and vanilla lingering at the end.
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 57.1 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.2 %
12.0 oz Munich Malt - 10L (10.0 SRM) Grain 4 6.1 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 6.1 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 6 4.1 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7 4.1 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 11 8.2 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 26.1 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 9 6.8 IBUs
1.0 pkg American Ale (Wyeast Labs #1056)
Add lactose to boil kettle with 10 minutes left in boil.
Ferment in Primary for 4 weeks.
One week prior to racking into secondary, begin soaking 2 split vanilla beans in 375mL of Chambord Raspberry Liqueur. Once it is time to rack into a fresh carboy, remove the vanilla beans and put Chambord infusion into the bottom of carboy before racking on top of it.
Leave in secondary for an additional 6 weeks and then bottle or keg and carbonate to 2.0 volumes.
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.2 %
12.0 oz Munich Malt - 10L (10.0 SRM) Grain 4 6.1 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5 6.1 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.1 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 6 4.1 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7 4.1 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 11 8.2 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 26.1 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 9 6.8 IBUs
1.0 pkg American Ale (Wyeast Labs #1056)
Add lactose to boil kettle with 10 minutes left in boil.
Ferment in Primary for 4 weeks.
One week prior to racking into secondary, begin soaking 2 split vanilla beans in 375mL of Chambord Raspberry Liqueur. Once it is time to rack into a fresh carboy, remove the vanilla beans and put Chambord infusion into the bottom of carboy before racking on top of it.
Leave in secondary for an additional 6 weeks and then bottle or keg and carbonate to 2.0 volumes.