nettekdl
Well-Known Member
- Joined
- Feb 16, 2015
- Messages
- 245
- Reaction score
- 48
- Recipe Type
- All Grain
- Yeast
- Wyeast 1318 London Ale III
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.060
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 36
- Color
- 36 SRM
- Primary Fermentation (# of Days & Temp)
- 14 Days @ 66
- Secondary Fermentation (# of Days & Temp)
- 14 Days @ 66
- Tasting Notes
- Roasty with a lingering sweetness and full body. Hints of vanilla in aroma and flavor
This is my first recipe from scratch and I just popped the first bottle this morning and it was fantastic so I thought I would share the recipe with everyone, enjoy!
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6lbs German Munich
2Lbs Wheat Malt
1lb C60
.75lbs Roast Barley
.5Lbs Chocolate Malt
Single infusion mash @154*F for 60 minutes, single batch sparge
Boil
.75oz Simcoe @ 60min
1lb Lactose @ 10min
whirlfloc @10min
Cut and scrape 3-4 Madagascar vanilla beans and soak in a neutral spirit such as vodka during primary, then add to secondary for two weeks. Carb to 2.3 Vols
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6lbs German Munich
2Lbs Wheat Malt
1lb C60
.75lbs Roast Barley
.5Lbs Chocolate Malt
Single infusion mash @154*F for 60 minutes, single batch sparge
Boil
.75oz Simcoe @ 60min
1lb Lactose @ 10min
whirlfloc @10min
Cut and scrape 3-4 Madagascar vanilla beans and soak in a neutral spirit such as vodka during primary, then add to secondary for two weeks. Carb to 2.3 Vols