Brew Date
January 2, 2010
Tap Date
February 11, 2010
Attenuation
74% apparent
61% real
Fermentables
British Maris Otter Pale Malt
11.00 lbs|80.9%
Info
Premium base malt for any beer. Good for pale ales.
Info
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
British Pale Chocolate
Thomas Fawcett and Sons0.50 lbs|3.7%
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.
Hops
1.80 oz
Willamette 4.5%
60 min Boil
Non-Fermentables
1 tsp.
Irish Moss Spice
Boil15 min
4 grams
Gypsum (Calcium Sulfate) Water Agent
Mash
Yeasts
1 pkg
Windsor Yeast
Lallemand
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Evaporation Rate
9.00%per hour
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out
Mash Steps
Fermentation and Aging
Water Profile Highlands Ranch, Colorado
General Info
Add appropriate brewing salts and/or minerals to approximate London's water.
Procedure
- Single infusion mash at 156° F for 1 hour
- Sparge
- 60 minute boil
