Collaboration brew with David of New Main Brewing. We did 11 gallons and split the wort and fermented seperately.
Recipe Basics
Batch Size (Gal): 11
Target OG: 1.036
Calculated IBU: 22.4
Calculated SRM: 19.4
Brewhouse Efficiency: 74%
Boil Length: 60 minutes
Mash
155°F for 60 minutes
Grain
13lbs Crisp Maris Otter (86.7%)
1lb Crisp Crystal 60L (6.7%)
0.5lb Crisp Crystal 120L (3.3%)
0.5lb Crisp Pale Chocolate (3.3%)
Hops
2oz German Northern Brewer (6%)
Other
1 tab Whirfloc @ 15 minutes for clarity
Yeast
1L starter of WLP007 Dry English Ale (Kyle)
Mangrove Jack M07 British Ale (David)
Fermentation
Primary: ~3 days @ 65°F then ~3 days moving up to 70°F
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