Using up left-over ingredients from when I last brewed in 2007!
Fermentables
11% - Crystal 15L - CA
0.25
34
15
Steep
10% - Munich Light - CA
0.24
34
10
Steep
4% - Black Patent Malt - UK
0.1
25
500
Steep
4% - Chocolate Malt - US
0.1
34
350
Steep
4% - Roasted Barley - US
0.1
25
300
Steep
66% - Liquid Malt Extract - Amber - US
1.5
35
10
Extract
Hops
Cluster
20
Pellet
Boil
60 min(s)
4
18.1
Goldings
12
Pellet
Boil
30 min(s)
3.5
7.3
Yeast
Danstar Nottingham
80%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Cracked grains (way too fine!). Added 1.2L filtered water at 86ºC to grains to achieve 160ºF mash. Held in 160ºF oven for one hour.
2.Sparged with ~6.5L water, averaging 165ºF for about 45min onto extract.
3.Added ~6.5L of near-boiling water to brew kettle. Raised to boiling over 30min.
4.Followed hop schedule. Rehydrated yeast as per directions in !00mL water.
5.Cooled wort via immersion chiller to 68ºF. Finished with ~12.5L in the fermenter at 1.054OG. Oxygenated wort using "bucket-to-bucket" method and pitched yeast.
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