gjhansford
Well-Known Member
- Joined
- 6/10/09
- Messages
- 228
- Reaction score
- 2
Brewer's Notes
Standard one step infusion mash at 68C for 60 minutes, standard sparge, standard 60 minute boil with 20g of Dry Roast Wattleseed added in the last 5 minutes and another 15g added on day 3 of fermentation (near the end with the Windsor Yeast). The Roasted Wattleseed adds a choco/coffee/aussie twist to the beer ... a winner at our Aussie Day bash in Jan 2009.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
4 kg | BB Ale Malt | |
0.6 kg | Bairds Dark Crystal | |
0.2 kg | Weyermann Acidulated | |
0.2 kg | JWM Chocolate Malt |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
30 g | Goldings, East Kent (Pellet, 5.0AA%, 15mins) | |||
20 g | First Gold (Pellet, 7.5AA%, 60mins) |
Yeast
12 ml | Lallemand - Windsor Yeast |
Misc
1 g | Irish Moss |
20L Batch Size
Brew Details
- Original Gravity 1.049 (calc)
- Final Gravity 1.012 (calc)
- Bitterness 28.9 IBU
- Efficiency 65%
- Alcohol 4.81%
- Colour 57 EBC
- Batch Size 20L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 12 days