Brew Date: 08-21-2017
Malts:
1.5 lb. Maris Otter LME
0.3 lb. Flaked Oats
0.2 lb. 2-Row Malt
0.2 lb. Crystal 77L
0.1 lb. Chocolate Malt
0.1 lb. Roasted Barley
PPG
36 / 54
32 / 7.2
38 / 5.7
34 / 5.1
28 / 2.1
25 / 1.8
DP
0
0
140
0
0
0
Deg L
4
1
2
77
350
550
Bill%
69.1
10.3
6.9
6.9
3.4
3.4
Adjuncts: 2 oz. Dk Brown Sugar (5.5 points, 40L)
Calc OG: 1.080 BE: 75% DP: 31 SRM: 116 IBUs: 51 TGW: 2.9 lbs.
Hops:
Amount
4.5g
2.5g
4.0g
Time
60
30
10
%Alpha Acid
13.9
15.0
5.0
Calc IBUs
32
15
4
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 4.5g Nugget, boil for 30 min. Add 2.5g Warrior, boil for 20 min. Add 4g Willamette, 2 oz. Brown Sugar, and flocculant, boil 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) = 1.079
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 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.019 ABV = (1.079 - 1.019) x 131.25 = 7.9%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Smooth, delicious, very drinkable, didn't notice the alcohol till it came up from behind.