Jakechan
Well-Known Member
- Joined
- 21/11/08
- Messages
- 492
- Reaction score
- 3
Brewer's Notes
This little ripper went from grain to brain in 7 days and tasted great straight away. The brown and black malts were both Bairds, and the yeast Craftbrewer Nottingham. Mash 67.8° for 60 minutes.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
5 kg | TF Maris Otter Pale Malt | |
0.25 kg | Bairds Light Chocolate Malt | |
0.1 kg | TF Brown Malt | |
0.1 kg | Weyermann Caraaroma | |
0.1 kg | Weyermann Munich II | |
0.05 kg | TF Black Malt |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
28.3 g | Goldings, East Kent (Pellet, 5.0AA%, 90mins) | |||
28.3 g | Challenger (Pellet, 7.5AA%, 15mins) | |||
28.3 g | Goldings, East Kent (Pellet, 5.0AA%, 10mins) |
Yeast
12 ml | Danstar - Nottingham |
Misc
1 tablet | Whirfloc |
23L Batch Size
Brew Details
- Original Gravity 1.057 (calc)
- Final Gravity 1.014 (calc)
- Bitterness 32.6 IBU
- Efficiency 77%
- Alcohol 5.59%
- Colour 61 EBC
- Batch Size 23L
Fermentation
- Primary 5 days
- Secondary 2 days