Premium base malt for any beer. Good for pale ales.
54.9%
German Carafa III De-Husked MaltWyermann
0.75 lbs|5.9%
Type
Grain
Origin
Germany
Color
650.0-750.0 SRM
PPG
66.0
Info
De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
5.9%
Crystal Malt 120L
1.00 lbs|7.8%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
7.8%
British Pale ChocolateThomas Fawcett and Sons
1.00 lbs|7.8%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
7.8%
Flaked Oats
1.00 lbs|7.8%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
7.8%
Lactose (Milk Sugar)
2.00 lbs|15.7%
PPG
84.0
Info
Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
15.7%
Hops
0.65 oz
Magnum13.1%
60 min Boil
0.50 oz
Willamette5.0%
30 min Boil
0.50 oz
Willamette5.0%
3 min Aroma, finishing, dry hopping.
Non-Fermentables
1.0 pounds
LactoseFlavor
Boil15 min
10 cups
Brewed Sumatra CoffeeFlavor
Secondary
Yeasts
1 pkg
Irish AleWLP004
White Labs
Mash Profile Infusion
Ideal Grain Temp
60°F
Ideal Tun Temp
60°F
Ideal Sparge Temp
168°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion60 min
149°F
Step 2
Sparge40 min
168°F
Fermentation and Aging
10 days
Primary
68°F
14 days
Secondary
68°F
35 days
Age
55°F
General Info
Lactose is not fermentable by beer yeast. Adds gravity.
6 gallon boil.
Finished amount is 5 gallons.
Will use Irish Ale (WLP004) instead of the Bedford British for a more
Procedure
Mash at 151° (lower for sweeter character) for 60 minutes.
Sparge at 168°.
60 minute boil, adding hops at the beginning.
Carbonate to 1.5 - 2.0 volumes.
Serve at 45°.
Special Procedures
At secondary, the batch will be split. Half will be the recipe as described, the other half will receive 24 oz. of freshly brewed Sumatra coffee.
