14 lbs Muntons Maris Otter
22 oz Briess roast barley
1 lb rolled oats
1 lb Weyermanns chocolate wheat
1/2 pkg Burton Salts
SRM 46
Boil 105 mins
85 mins 1 lb brown sugar, 1.5 lb rock cane sugar
75 mins 2 oz Galena at ~14%aa, ~72 IBUs
OG into fermenter 1.078, 69% bhe
Pitch at 70 df with OYL015 Scottish in 1 qt starter, leave at 65 df. Add 1 oz centennials, 1 pkg red star premier classic wine yeast on 11/20.
Bottle 12/3 with 115 gr table sugar, yield 804 oz, 2.1 vols co2.
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