3 gallons
2 lbs muntons Maris otter
2 lbs best malz Vienna
1 lb TFS golden promise
1 lb best malz dark Munich
1/2 lb TFS brown
1/2 lb MFB kiln amber
1/2 lb MFB caramel 120
2 oz weyermanns choc wheat
1/4 tsp soda
SRM 24
Mash 130 df 10 mins, 152 df 70 mins, pH 5.0
Boil 75 mins
60 mins 3.5 gr galena 13.9%aa, 10 IBUs
30 mins 1/2 oz sorachi ace 11.9%aa, 27 IBUs
15 mins 1 oz Willamette 4.8%aa, 13 IBUs
15 mins 1/2 tsp Irish moss
50 IBUs
OG into fermenter 1.066, 3.1 gals, 74% bhe.
Abv est 6.3%
Pitch with w1084 in 1 qt starter, move to 66 df. Full krausen, run up to 72df in 18 hrs, move to 64 df to bring down to 66 df for primary.
Rack to secondary 1/16/15, leave at 66 df.
Bottle 1/30/15 with 55 gr table sugar, yield 360 oz, 2.2 vols co2.
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