Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9 lb |
American 2-row9 lb American 2-row |
|
80 |
2 |
83.7% |
|
1 lb |
German Pilsner 2-Row1 lb German Pilsner 2-Row |
|
37 |
2 |
9.3% |
|
0.50 lb |
Crystal 600.5 lb Crystal 60 |
|
34 |
60 |
4.7% |
|
0.25 lb |
Chocolate Malt0.25 lb Chocolate Malt |
|
34 |
350 |
2.3% |
|
10.75 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Challenger (U.K.)1 oz Challenger (U.K.) Hops |
|
Pellet |
7.5 |
Boil
|
60 min |
|
50% |
|
1 oz |
Kent Golding (U.K.)1 oz Kent Golding (U.K.) Hops |
|
Pellet |
5 |
Boil
|
5 min |
|
50% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Challenger (U.K.) (Pellet) 0.99999999771257 oz Challenger (U.K.) (Pellet) Hops |
|
|
50% |
|
1 oz |
Kent Golding (U.K.) (Pellet) 0.99999999771257 oz Kent Golding (U.K.) (Pellet) Hops |
|
|
50% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
4.8 gallons Strike 170F |
Infusion |
-- |
158 °F |
60 min |
|
|
3.5 gallons Batch Sparge 170F |
Infusion |
-- |
158 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.02 lb |
Irish Moss boil 30 Min.
|
|
Other |
Boil |
1 hr. |
|
0.02 lb |
Gypsum (Calcium Sulfate)
|
|
Other |
Boil |
1 hr. |
Notes
The Pilsner was an efficiency addition, since mine was quite low. If yours is normal you can leave out the Pilsner malt altogether. This beer had a slight issue during fermentation. On a few days the temp exceeded 75 degrees, but was quickly chilled in a large bucket and kept there for a week at 65 degrees. Right before the cold crash and during the chill phase a salty and slightly funky smell was coming from the airlock and the beer. Samples tasted fine, but had a bad smell which therefor inhibited taste mildly.
I thought perhaps the higher temps caused the yeast to produce off flavors and after researching London 1028 I found that it can produce sulfur notes at high temps. I wouldn't call what I smelled sulfur, but since it is known to produce some odd notes at times I figured I could let this pass. I also though the yeast itself was the cause, so I added finnings during the crash to drop it out.
Good news is after bottling and letting them condition for another week the odd smell is completely gone.
Taste Notes:
Aroma - Smells roasty with a hint of sweetness and malt. A tad earthy from the Goldings.
Color - SRM is spot on.
Taste - Roast up front with hop bitterness as the roast recedes. No pronounced big malt flavor.
Body - Dry, balanced.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2011-09-19 17:26 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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