4.5 gallons
4.5 lbs muntons Maris otter
3 lbs bm Vienna
1.5 lbs bm dark Munich
12 oz MFB cara120
12 oz MFB kiln Amber
12 oz TFS brown
3 oz weyermanns choc wheat
1/2 tsp soda
SRM 25
Mash 70 mins 153 df
Boil 75 mins
60 mins 1/2 oz Columbus 13.4%aa, 28 IBUs
30 mins 1 oz Willamette 5.1%aa, 16 IBUs
15 mins 1 tsp Irish moss
5 mins 1 oz Willamette 5.1%aa, 4 IBUs
48 IBUs
OG into fermenter 1.066, 73 % bhe
Pitch with w1084 in 1 qt starter at 75 df, leave at 68 df.
Rack to secondary 1/9/16, leave at 68 df. Move to 57 df 1/16.
Bottle 1/24 with 60 gr table sugar splash of champagne yeast, yield 614 oz, 2 vols co2.
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