Dave Sarber
Unindicted Co-conspirator
@seanjwalker1
13 lb 10 oz North American 2 row pale
18 oz English dark crystal
12 oz Munich 10L
3.5 oz English chocolate
6 oz Special B
4.5 oz Weyermann smoked
9.6 AAU Nugget
Wyeast 1056 or
WLP 001 or
Safale 05
3.5 quart yeast starter
1/2 cup dextrose if priming
Mash at 155°. Boil 90 min, adding hops at 60.
Ferment at 69° until FG is reached.
Cold condition for at least 3 weeks at or below 50° F before serving.
OG 1.078
FG 1.020
IBU 35
SRM 32
ABV 7.4%
Haven't brewed this one, but from the looks of it, I'll stick to the extract recipe!
13 lb 10 oz North American 2 row pale
18 oz English dark crystal
12 oz Munich 10L
3.5 oz English chocolate
6 oz Special B
4.5 oz Weyermann smoked
9.6 AAU Nugget
Wyeast 1056 or
WLP 001 or
Safale 05
3.5 quart yeast starter
1/2 cup dextrose if priming
Mash at 155°. Boil 90 min, adding hops at 60.
Ferment at 69° until FG is reached.
Cold condition for at least 3 weeks at or below 50° F before serving.
OG 1.078
FG 1.020
IBU 35
SRM 32
ABV 7.4%
Haven't brewed this one, but from the looks of it, I'll stick to the extract recipe!