Brew Date: 06-07-2018
Malts:
1.75 lb. Maris Otter Malt
4.0 oz. Caramel 60L
3.0 oz. Flaked Oats
3.0 oz. Cherrywood Smoked
1.0 oz. Chocolate Malt
1.0 oz. Roasted Barley
PPG
38 / 49.9
34 / 6.4
32 / 4.5
37 / 5.2
28 / 1.3
25 / 1.2
DP
140
0
0
140
0
0
Deg L
4
60
1
2
350
550
Bill%
70.0
10.0
7.5
7.5
2.5
2.5
Adjuncts: None
Calc OG: 1.069 BE: 75% DP: 108 SRM: 30 IBUs: 33 TGW: 2.5 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 60 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. 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) = 1.068
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) = 1.011 ABV = (1.068 - 1.011) x 131.25 = 7.5%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Excellent ale, smooth and refreshing.