above – Photo credit: Bryan Carr 2015
Below are our photos (is lighter than in the picture), should be – amber color, you should see through the glass to the other side.
Today we are sharing a recipe of another fellow brewer from the Brew Nerds Community on Google+ ( thanks for permission to share your recipe Bryan Carr!! )
Here is his recipe:
≈ 9.8-10.0 %
15# Maris Otter
1.5# Crystal 60
0.5# Crystal 120
2 oz Roasted Barley
2 oz Chocolate
0.5 oz Fuggle @ 90
0.5 oz Fuggle @ 60
1 oz Northdown @ 15
Yeast: WLP028 White Labs Edinburgh, 1L starter with 3 vials… call it overkill.
Mashed at 146 F for 60 minutes, then brought it up to 156 F for 30 minutes. Mashed Out at 170 F and collected roughly 9 gallons of wort for the boil. It had a 90 minute (rigorous) boil, and final volume of 5.5ish gallons.
Fermented at 70 F in primary for 1 month, then dropped it down to 58 F degrees in secondary for 2 months. Bottle conditioned for 6 weeks.
For our 10 gallon recipe (based on grains/hops/yeast) that we have access to we picked:
- 30 lbs of Golden Promise, at $1.30 a pound
- 3 lbs Crystal 60 Lov., at $1.85 a pound
- 1 lbs Crystal 120 Lov., at $1.85 a pound
- 4 ounces or 1/4 lb Chocolate malt 350 Lov., at $1.90 a pound
We couldn’t get a hold on the Northdown – substitute Perle hops // also got the Fuggles (multiplied for a 10 gallon batch). For yeast – Scottish Ale #1728 – using a 2000ml starter.
Further brew details and pics later…
OG was 1.086, FG was 1.014 // so basically 10%
The beer tastes awesome only 1 week out of fermentor (one week in fridge/keg), test pour.. the classic chill haze is there, but a few weeks later it will all naturally clear up, follow-up photo later.. Very drinkable only after 1 week – so I think we have a winner here!