DeadYetiBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 1028
- Yeast Starter
- pitched onto Porter I cake
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.051
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 28.7
- Color
- 23 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days @ 70*F
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 70*F
- Additional Fermentation
- 21 days in bottle
Malts
Mash: 120 Minutes at 148-152 *F
Sparge: 10 Minutes at 170*F, add 1/8 teaspoon Acid Blend to sparge water
Add 1/2 tbsp Gypsum to boil. Whirfloc Tablet at 15 minutes.
Hops
UPDATE!
Finished at 1.011 bottled with honey, tasted great.
- 5.25 Lbs Pale Malt (2-row)
- 2.25 Lbs Munich Malt
- .5 Lbs Aromatic Malt
- .5 Lbs Biscuit Malt
- .5 Lbs Caramunich Malt
- .5 Lbs Chocolate Malt
Mash: 120 Minutes at 148-152 *F
Sparge: 10 Minutes at 170*F, add 1/8 teaspoon Acid Blend to sparge water
Add 1/2 tbsp Gypsum to boil. Whirfloc Tablet at 15 minutes.
Hops
- .5 oz U.K. Challenger (8% A/A) 60 Minutes
- .75 oz Willamette (5.1% A/A) 15 Minutes
- 1.0 oz Willamette (5.1% A/A) 5 Minutes
UPDATE!
Finished at 1.011 bottled with honey, tasted great.