mnstorm99
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- Direct
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.038
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 21
- Color
- 14°L
- Primary Fermentation (# of Days & Temp)
- 67° for two weeks
- Secondary Fermentation (# of Days & Temp)
- Straight to keg
- Tasting Notes
- Chocolate, Nutty toast (or should I say roast)
88% Maris Otter (6.5#)
7% Home Toasted Brown Malt (8 ounces)
3% Chocolate Malt (3 ounces)
3% Crystal 80°L (3 ounces)
5.4 AAU Willamette (60 minutes)
Toasted 2-row for 45 minutes # 375° (about 60°L)
Mash @155°, single batch sparge.
7% Home Toasted Brown Malt (8 ounces)
3% Chocolate Malt (3 ounces)
3% Crystal 80°L (3 ounces)
5.4 AAU Willamette (60 minutes)
Toasted 2-row for 45 minutes # 375° (about 60°L)
Mash @155°, single batch sparge.