Photo by:redcargurl
Specifics
Batch Size: 2.5 gallons
Starting Gravity: 1.113
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 15 days
Secondary Fermentation: 42 days
Additional Fermentation: 3 months in bottle
Ingredients:
- 6.6 lbs. Northern Brewer Gold Syrup
- 1 lb. Muntons DME
- 8 oz. Caravienne Malt
- 1 oz. Black Malt
- 2 oz. Pride of Ringwood Pellets 6.8% (60 minutes)
- 1 oz. Fuggle pellets 5% (60 minutes)
- 1/2 oz. EKG 5.1% (15 minutes)
- 1/2 oz. EKG 5.1% (Dryhop)
- Irish Moss
- 3.5 oz. Maltodextrin
- Wyeast #1098 Whitbread
Procedure:
Caravienne malt and Black malt steeped in 3 gallons of water. Held at 150 degrees for 30 minutes. Grains removed and liquids brought to a boil. Added extracts and maltodextrin. After hot break, followed above hopping schedule. Force cooled in ice bath and transferred to fermentor. Aertated and 1 liter starter added to wort with yeast energizer and nutrient. Racked after 15 days and dryhopped with EKG. Bottled with .5 oz of corn sugar.Source:Brewery.org
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