- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- stir plate 12 hours
- Batch Size (Gallons)
- 4
- Original Gravity
- 1056
- Final Gravity
- 1016
- Boiling Time (Minutes)
- 60
- IBU
- 38
- Color
- 45
- Primary Fermentation (# of Days & Temp)
- 14 days 70F
- Additional Fermentation
- 14 days bottle
- Tasting Notes
- Coffe malt bread caramel
Stats
OG 1.056
FG 1.016
IBU 41
ABV 5.2 %
SRM 46
Specifics
Boil Volume 5.5 gallons
Batch Size 4 gallons
Yeast 72% AA
Style Comparison
Low High
OG 1.035 1.056 1.066
FG 1.010 1.016 1.022
IBU 20 41 40
SRM 46 35+
ABV 3 5.2 5.6
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
39.3 % 3.30 Canadian Two-row Pale 23.8 1.7
39.3 % 3.30 Flaked Barley 21.1 1.8
9.5 % 0.80 Belgian Dark Candy Syrup 5.0 30.0
11.9 % 1.00 Roasted Barley 5.8 112.5
8.40 55.6
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Northern Brewer Pellet 10.6 8.0 60 0.276 41.0
BIAB. Instead of using caramel - cristal malt I used home made Belgian Dark Candy Syrup 50% and home made Caramel Syrup 50% added at last 30min of boil. Home made Roasted Barley light 50% dark 50%. Flaked Barley - home made crushed barley. Mashed at 158F for 75 min. Boiled with 0.75oz Northern Brewer pallets for 60min. Whirflock and 1 tsp yeast nutrient at last 10 min. Nottingham yeast - primary 14 days, primed with table sugar 4g/600ml - 14 days in the bottle.
OG 1.056
FG 1.016
IBU 41
ABV 5.2 %
SRM 46
Specifics
Boil Volume 5.5 gallons
Batch Size 4 gallons
Yeast 72% AA
Style Comparison
Low High
OG 1.035 1.056 1.066
FG 1.010 1.016 1.022
IBU 20 41 40
SRM 46 35+
ABV 3 5.2 5.6
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
39.3 % 3.30 Canadian Two-row Pale 23.8 1.7
39.3 % 3.30 Flaked Barley 21.1 1.8
9.5 % 0.80 Belgian Dark Candy Syrup 5.0 30.0
11.9 % 1.00 Roasted Barley 5.8 112.5
8.40 55.6
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Northern Brewer Pellet 10.6 8.0 60 0.276 41.0
BIAB. Instead of using caramel - cristal malt I used home made Belgian Dark Candy Syrup 50% and home made Caramel Syrup 50% added at last 30min of boil. Home made Roasted Barley light 50% dark 50%. Flaked Barley - home made crushed barley. Mashed at 158F for 75 min. Boiled with 0.75oz Northern Brewer pallets for 60min. Whirflock and 1 tsp yeast nutrient at last 10 min. Nottingham yeast - primary 14 days, primed with table sugar 4g/600ml - 14 days in the bottle.
