Brew Date
January 27, 2007
Attenuation
79% apparent
64.5% real
Fermentables
British Dark Crystal Malt
0.50 lbs|5.9%
Info
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Hops
1.00 oz
Fuggle 4.2%
60 min Boil
0.50 oz
Fuggle 4.2%
15 min Boil
0.50 oz
Fuggle 4.2%
1 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
Fermentation and Aging
General Info
Conversion of the Great Scot 80-/ extract version to all grain. Used Fuggles instead of Progress hops and added some brown sugar.
Updated January 2007: included an aroma hop addition and a carmelization phase to intensify the flavor.
This one has quickly become a house ale...I’ll always have it on tap.
Procedure
- Single infusion mash
- Take one gallon of first runnings and boil down to 1/2 gallon to carmelize
- Batch sparge with 3.75 gallons of 168 degree water
- Boil 90 minutes, adding hops according to schedule
- Cool wort to 75 degrees
- Pitch yeast
