| Brewer | Brad Smith |
| Date | 03/01/2004 |
| Batch Size | 4.938 gal | Boil Size | 5.688 gal |
| Boil Time | 60.000 min | Efficiency | 72% |
| OG | 1.052 | FG | 1.012 |
| ABV | 5.2% | Bitterness | 25.7 IBU (Tinseth) |
| Color | 44.2 srm (Morey) | Calories (per 12 oz.) | 172 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Black (Patent) Malt | Grain | 8.000 oz | Yes | No | 55% | 500.0 srm |
| Chocolate Malt (US) | Grain | 16.000 oz | Yes | No | 60% | 350.0 srm |
| Caramel/Crystal Malt - 40L | Grain | 8.000 oz | Yes | No | 74% | 40.0 srm |
| Oats, Flaked | Grain | 8.000 oz | Yes | No | 80% | 1.0 srm |
| Honey | Extract | 12.000 oz | No | No | 75% | 1.0 srm |
| Briess - Munich Malt 10L | Grain | 7.000 lb | Yes | No | 76% | 10.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Goldings, East Kent | 5% | 1.000 oz | Boil | 60.000 min | Pellet | 17.7 |
| Saaz (Czech Republic) | 4.5% | 0.500 oz | Boil | 60.000 min | Pellet | 8.0 |
Misc
| Name | Type | Use | Amount | Time |
|---|---|---|---|---|
| pH 5.2 Stabilizer | Water Agent | Mash | 2.995 tsp | 0.000 s |
| Bakers's Chocolate | Flavor | Boil | 8.000 oz | 0.000 s |
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| WLP039 - Nottingham Ale Yeast | Ale | Liquid | 2.367 tbsp | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Conversion | Infusion | 2.589 gal | 164.148 F | 152.000 F | 60.000 min |
| Batch Sparge | Infusion | 4.334 gal | 175.452 F | 165.200 F | 15.000 min |
Instructions
- Add 7.000 lb Pale Malt (2 row) UK, 8.000 oz Black (Patent) Malt, 1.000 lb Chocolate Malt (US), 8.000 oz Caramel/Crystal Malt - 40L, to the mash tun.
- Bring 2.589 gal water to 164.148 F, 4.334 gal water to 175.452 F, for upcoming infusions.
- Add 2.589 gal water at 164.148 F to mash to bring it to 152.000 F. Hold for 60.000 min.
- Add 4.334 gal water at 175.452 F to mash to bring it to 165.200 F. Hold for 15.000 min.
- Bring the wort to a boil and hold for 60.000 min.
- Put 1.000 oz Goldings, East Kent into boil for 60.000 min.
- Stop boiling the wort.
- You should have 5.003 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 5.003 gal.
- Cool wort and pitch WLP039 - Nottingham Ale Yeast Ale yeast, to the primary.
- Let ferment until FG is 1.010.
- Transfer beer to secondary.
