6 gallons
14 lbs tfs Maris Otter
1 lb choc wheat
22 oz briess roast barley
10 oz flaked wheat
1/2 pkg Burton salts (4.5 gr)
1 lb choc wheat
22 oz briess roast barley
10 oz flaked wheat
1/2 pkg Burton salts (4.5 gr)
SRM 50+
Mash 150 df 1 hr, pH 5.0
Boil 90 mins
60 mins add 2 oz galena @ 13.3%aa, 68 IBUs
OG into fermenter 1.080, 76%bhe. Add 1.5 lb sugar, 1 lb brown sugar to get to 1.101(boiled in water).
Pitch at 75 df with 1/2 qt strong starter of w1084. Move to 70 df. Primary runs up to 75 df, leave at 72 df after activity drops back (11/29).
Rack to secondary 12/1, add couple tbsp oak shavings soaked in brandy, 1 env dry Nottingham yeast, 1 oz centennial hops, put back at 72 df.
Bottle 12/16 with 100 gr table sugar, yield 672 oz, 2.1 vols co2.
Rack to secondary 12/1, add couple tbsp oak shavings soaked in brandy, 1 env dry Nottingham yeast, 1 oz centennial hops, put back at 72 df.
Bottle 12/16 with 100 gr table sugar, yield 672 oz, 2.1 vols co2.
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