Brew Date: 11-17-2017
Malts:
1.0 lb. Maris Otter LME
6.4 oz. Maris Otter Malt
4.0 oz. Caramel 60L
2.4 oz. Cherrywood Smoked
2.4 oz. Flaked Oats
1.0 oz. Chocolate Malt
PPG
36 / 36.0
38 / 11.4
35 / 6.6
37 / 4.2
32 / 3.6
28 / 1.3
DP
0
140
0
140
0
0
Deg L
4
4
60
2
1
350
Bill%
57.5
16.8
10.5
6.3
6.3
2.6
Adjuncts: None
Calc OG: 1.063 BE: 75% DP: 76 SRM: 22 IBUs: 33 TGW: 2.4 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add LME, and bring back to boil, stirring frequently. Add 8g Northdown, boil for 40 min. Add 4g Fuggle, boil for 10 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.063
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 3 weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.020 ABV = (1.063 - 1.020) x 131.25 = 5.6%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Inspired by John Palmer’s recipe. Excellent. Do again AG.