All grain
Batch size: 6 gallons
boil volume 8.65 gallons
Brewhouse efficiency 64%
Boil time: 120 min
OG 1.100
Ingredients:
11 lb 4.3 oz Gambrinus ESB Malt (4 L)
4 lbs 4.4 oz English Brown Malt (65 L)
3 lbs US 6 row Pale Malt (2 L)
2 lbs 7 oz Aromatic Malt (20 L)
9.8 oz Black Patent Malt (550 L)
8 oz Chocolate Malt (350 L)
8 oz British Crystal Malt (120 L)
2 lbs 11 oz Panocha cone sugar (dissolved separately in water over low heat and added to the wort during the last five minutes)
Mash at 152F for 90 min
boil 120 min
Preboil Gravity is 1.063
Hopping:
90 min 3.13 oz Willamette pellets 6% AA
10 min .78 oz Goldings pellets 5% AA
10 min .78 oz Hallertauer pellets 4.8% AA
10 min .78 oz Willamette pellets 6% AA
Cool to fermentation temperature and aerate.
Add water as needed to equal 5.5 gallons in the fermenter
Ferment at 66F with 2 packages of Nottingham Dry yeast for 4 days.
This will aid in limiting higher alcohols and off flavors.
Raise temperature to 72F for 2 weeks.
Helping the yeast to finish up the sugars and their byproducts
Transfer to secondary for 2 weeks
Final Gravity is 1.024
Bottle beer with 4.5 oz of table sugar and 1 pack of champagne yeast.
I found that the bottles wouldn't carbonate without new yeast. The fermentation yeast was worn out
Age 4 months.
Drink and enjoy.
Batch size: 6 gallons
boil volume 8.65 gallons
Brewhouse efficiency 64%
Boil time: 120 min
OG 1.100
Ingredients:
11 lb 4.3 oz Gambrinus ESB Malt (4 L)
4 lbs 4.4 oz English Brown Malt (65 L)
3 lbs US 6 row Pale Malt (2 L)
2 lbs 7 oz Aromatic Malt (20 L)
9.8 oz Black Patent Malt (550 L)
8 oz Chocolate Malt (350 L)
8 oz British Crystal Malt (120 L)
2 lbs 11 oz Panocha cone sugar (dissolved separately in water over low heat and added to the wort during the last five minutes)
Mash at 152F for 90 min
boil 120 min
Preboil Gravity is 1.063
Hopping:
90 min 3.13 oz Willamette pellets 6% AA
10 min .78 oz Goldings pellets 5% AA
10 min .78 oz Hallertauer pellets 4.8% AA
10 min .78 oz Willamette pellets 6% AA
Cool to fermentation temperature and aerate.
Add water as needed to equal 5.5 gallons in the fermenter
Ferment at 66F with 2 packages of Nottingham Dry yeast for 4 days.
This will aid in limiting higher alcohols and off flavors.
Raise temperature to 72F for 2 weeks.
Helping the yeast to finish up the sugars and their byproducts
Transfer to secondary for 2 weeks
Final Gravity is 1.024
Bottle beer with 4.5 oz of table sugar and 1 pack of champagne yeast.
I found that the bottles wouldn't carbonate without new yeast. The fermentation yeast was worn out
Age 4 months.
Drink and enjoy.
