EricCSU
Well-Known Member
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
OG 1056
FG 1014
ABV 5.9%
19.5 SRM
36.9 IBU
4660g Marris Otter (80%)
350g Crystal 80 (6%)
290g Pale Chocolate Malt 200lov.(5%)
520g Torrified wheat (9%)
1g Roasted Barley
Mash at 151F for 60m
Mash out at 168F
3g gypsum to mash
3ml lactic acid to mash
Boil time 90 minutes
Wyeast 1469 (seasonal)
Ferment at 66F, ramp up to 69F over 72hrs
49g East Kent Goldings 5.4%AA at 60m
24.5g East Kent Goldings at flame out
Discussion notes:
This yeast is very powerful. Use a blowoff tube. According to Jamil, the specific yeast is critical.
If you brew this, please reply with your results for discussion.
OG 1056
FG 1014
ABV 5.9%
19.5 SRM
36.9 IBU
4660g Marris Otter (80%)
350g Crystal 80 (6%)
290g Pale Chocolate Malt 200lov.(5%)
520g Torrified wheat (9%)
1g Roasted Barley
Mash at 151F for 60m
Mash out at 168F
3g gypsum to mash
3ml lactic acid to mash
Boil time 90 minutes
Wyeast 1469 (seasonal)
Ferment at 66F, ramp up to 69F over 72hrs
49g East Kent Goldings 5.4%AA at 60m
24.5g East Kent Goldings at flame out
Discussion notes:
This yeast is very powerful. Use a blowoff tube. According to Jamil, the specific yeast is critical.