Pitched at probably 80F or higher, plus shake-aerated after pitching yeast. Fermented at 75 -78F. Primary fermentation done in less than 24 hours. Pitched yeast dry, did not reconstitute with water. Two weeks in primary. Tasted at two weeks bottle: Still green, use a bit less carbonation next time. Hops just right. Needs 1/2% to 1% more alcohol. Tried a week later - MUCH better beer. Metallic taste going away slowly at 5 weeks after bottling, but carbonation not the same for every bottle. Gonna do one at 4.5 gallons for 5 gallon carboy.
NOTE: From tasting of batches 6 and 8, IBU of 20 is to little. Probably 25 or 26 would be about right.
Fermentables
3% - Caramel/Crystal 80 - US
0.25
35
80
Steep
3% - Pale Chocolate - UK
0.25
32
200
Steep
2% - Black Malt - UK
0.125
28
500
Steep
79% - Liquid Malt Extract - Amber - US
6
35
10
Extract
13% - Dry Malt Extract - Amber
1
42
10
Extract
Hops
Goldings
1
Pellet
Boil
60 min(s)
4.4
16.4
Willamette
1
Pellet
Boil
15 min(s)
5.5
10.1
Yeast
Danstar Windsor
62%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Recipe Facts
NB Caribou Slobber Extract with no Liberty hops. ...
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