Chris Swingley Michael Marchetti
23-Feb-1991
Recipe (for 5 gallons final volume)
5.0 | pounds | Light Dry Malt Extract | |
1.0 | pounds | Crystal Malt, 20L | |
1.0 | pounds | Crystal Malt, 40L | |
2.0 | ounces | Chocolate Malt | |
2.0 | ounces | Roasted Barley | |
2.0 | ounces | Black Patent Malt | |
4.0 | ounces | Dextrine powder | |
1.0 | ounces | Hallertauer pellet hops, % AA (60 minutes) | |
0.5 | ounces | Cascade pellet hops, % AA (30 minutes) | |
0.5 | ounces | Hallertauer pellet hops, % AA (1 minutes) | |
- Wyeast #1098 (British Ale Yeast), pitched at 70°F
Water
- Davis City water
- 1.0 gallons water treated with:
- 0.125 teaspoons Chalk dust.
- Boiled, cooled.
Mash
Sparge
Boil
- Boiled 1.0 gallons for 60 minutes to yield 1.0 gallons wort
Fermentation
- Primary: plastic, 3 days, 80°F, Added cold water to fill fermenter
- Secondary: glass, 11 days, 80°F
Packaging
- Bottled with 0.75 cups dextrose
Properties
Starting Gravity: 1.050 | Final Gravity: 1.010 |
Original Extract: 12.4°plato | Apparent Extract: 2.56°plato |
Real Extract: 4.42°plato | |
Alcohol: 5.2% by volume | (4.1% by weight) |
Apparent Attenuation: 79.3% | Mash Efficiency: |
Bitterness: 35 IBU | Color: 20 SRM |
BU:SG: 0.70 | BV: 1.62 |
Tasting Notes
- Opened first bottle (15 Mar). Weak fizz, average head, excellent taste.
Other Brewing pages:
List of recipes | Equipment | Books | Brewery Research |