Recipe Type: All Grain
Yeast: British Ale Wyeast Labs #1098
Yeast Starter: YES
Batch Size (Gallons): 6
OG: 1.067
FG: 1.015
IBU: 51 (calculated)
Boiling Time (Minutes): 60
SRM: 13.4
Estimated ABV: 6.4%
Primary Fermentation (# of Days & Temp): 7 @ 67*
Secondary Fermentation (# of Days & Temp): 14 @ 65*
Additional Fermentation: As long as it takes to drink the keg
Mash Type: Single Infusion, Full Body, Batch Sparge
Mash In: 22qt 156* 45 minutes
Batch Sparge: 2 steps
Step 1: 0.91gal 168* drain
Step 2: 4.61gal 168* 10 minutes
Yeast: British Ale Wyeast Labs #1098
Yeast Starter: YES
Batch Size (Gallons): 6
OG: 1.067
FG: 1.015
IBU: 51 (calculated)
Boiling Time (Minutes): 60
SRM: 13.4
Estimated ABV: 6.4%
Primary Fermentation (# of Days & Temp): 7 @ 67*
Secondary Fermentation (# of Days & Temp): 14 @ 65*
Additional Fermentation: As long as it takes to drink the keg
Mash Type: Single Infusion, Full Body, Batch Sparge
Mash In: 22qt 156* 45 minutes
Batch Sparge: 2 steps
Step 1: 0.91gal 168* drain
Step 2: 4.61gal 168* 10 minutes
- 12# MO
- 2# Crystal 60L
- 1# Carafoam
- 0.5oz Chocolate Malt
- 1.5oz Fuggles @ 60
- 1.5oz EKG @60
- 1oz Fuggles @ 15
- 1oz EKG @ 15
- 0.30 tsp Irish Moss @ 10
- 0.5 Fuggles @ 5
- 0.5 EKG @ 5
- 1oz Fuggles dry hop 7 days
- 1oz EKG dry hop 7 days