Chris Swingley
18-Sep-1992
Recipe (for 5 gallons final volume)
8.0 | pounds | Pale Malt | |
1.0 | pounds | Crystal Malt, 40L | |
0.5 | pounds | Chocolate Malt | |
0.5 | pounds | Roasted Barley | |
1.0 | ounces | Northern Brewer pellet hops, % AA (45 minutes) | |
1.0 | ounces | Northern Brewer pellet hops, % AA (5 minutes) | |
- Wyeast #1098 (British Ale Yeast), pitched at 76°F
- Starter: 3 cups 1.020 G wort, pitched at 78 F
Water
- Davis Food Co-op Purified Water
Mash
- 8.0 quarts water @ 140°F, grist ratio of 0.8 quarts:pound @ 132°F (Held 30 minutes)
- Heated, grist ratio of 0.8 quarts:pound @ 155°F (Held 70 minutes)
Sparge
- 5.0 gallons water @ 180°F, drain
Boil
- Boiled 5.0 gallons for 60 minutes to yield 4.5 gallons wort
Fermentation
- Primary: plastic, 2 days, 80°F, Added cold water to fill fermenter
- Secondary: glass, 25 days, 80°F
Packaging
- Bottled with 0.5 cups dextrose
Properties
Starting Gravity: 1.059 | Final Gravity: 1.009 |
Original Extract: 14.5°plato | Apparent Extract: 2.31°plato |
Real Extract: 4.63°plato | |
Alcohol: 6.6% by volume | (5.2% by weight) |
Apparent Attenuation: 84.1% | Mash Efficiency: 82% |
Bitterness: 44 IBU | Color: 50 SRM |
BU:SG: 0.75 | BV: 1.95 |
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