Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
7.1%
Crystal Malt 40L
1.00 lbs|9.4%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
9.4%
Honey Malt
0.75 lbs|7.1%
Type
Grain
Origin
Varies
Color
25.0 SRM
PPG
57.0
Info
Malt sweetness and honey like flavor and aroma.
7.1%
British Chocolate Malt
0.12 lbs|1.1%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Hops
1.00 oz
Willamette3.5%
60 min Boil
Yeasts
1 pkg
Edinburgh AleWLP028
White Labs
Mash Profile Infusion
Ideal Grain Temp
60°F
Ideal Tun Temp
60°F
Ideal Sparge Temp
167°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion60 min
159°F
Step 2
Sparge40 min
167°F
Fermentation and Aging
11 days
Primary
58°F
7 days
Secondary
58°F
28 days
Age
45°F
General Info
Augmented recipe based upon a Jamil Show discussion and using information in Designing Great Beers. It’s been a year since this one was brewed. High time.
Added 2 oz of chocolate malt for color enhancement.
No Fuggle or Progress hops are available (in fact, the brew store only has about half their usual varieties). Went with Williamette.
Procedure
Single infusion mash
Boil 90 minutes, adding hops according to schedule
