RandomBeerGuy
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP011 European Ale
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.052
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 21.0
- Color
- 15.3 SRM
- Primary Fermentation (# of Days & Temp)
- 7 @ 69-70
- Secondary Fermentation (# of Days & Temp)
- 14 @ 67-70
- Additional Fermentation
- None
- Tasting Notes
- Sweet and Spicy.
Grains:
6.5 lbs 2-row US pale
1.5 lbs Munich 10L
1 lbs Caravienne
.5 lbs Caramunich
.5 lbs Special B
Hops:
1 oz Kent Goldings @ 60
.5 oz Fuggles @ 25
Misc:
Light Brown Sugar @ 60
2 Tbsp Cinnamon @ 5
1.5 tsp Powdered Ginger @ 5
2 Tbsp Pure Vanilla Extract (Primary)
.5 tsp Nutmeg @ 5
2 cans of Yams (Orange and Purple label) Forgot the name. 1 can of potato in mash 60 min, 1 can in boil.
1 Tbsp Irish Moss @ 10
Yeast:
WLP011 European Ale
Mash:
Mash Grains and 1 can of potato with 12.5 qt water @156F for 60 min, Sparge at 168F until reaching desired boil amount (I just fill my kettle until it hits around 6.5 or 7 gal), Bring to a boil add in the 2nd can of potato, brown sugar and first hop addition (Goldings), @ 25 add second hop addition (Fuggles), @ 10 add Irish Moss and add chiller to kettle to sanitize, @ 5 add in the spices, Flame out start cooling until 70F, add to fermenter, take hydrometer reading, Pitch Yeast WLP011 and vanilla, Primary 1 week, Secondary 2 weeks, Bottle or keg, Let sit until you want to drink it. I would suggest wait for a month to let flavors mature.
I will try to take a picture and add it so you can the final product.
Cheers,
6.5 lbs 2-row US pale
1.5 lbs Munich 10L
1 lbs Caravienne
.5 lbs Caramunich
.5 lbs Special B
Hops:
1 oz Kent Goldings @ 60
.5 oz Fuggles @ 25
Misc:
Light Brown Sugar @ 60
2 Tbsp Cinnamon @ 5
1.5 tsp Powdered Ginger @ 5
2 Tbsp Pure Vanilla Extract (Primary)
.5 tsp Nutmeg @ 5
2 cans of Yams (Orange and Purple label) Forgot the name. 1 can of potato in mash 60 min, 1 can in boil.
1 Tbsp Irish Moss @ 10
Yeast:
WLP011 European Ale
Mash:
Mash Grains and 1 can of potato with 12.5 qt water @156F for 60 min, Sparge at 168F until reaching desired boil amount (I just fill my kettle until it hits around 6.5 or 7 gal), Bring to a boil add in the 2nd can of potato, brown sugar and first hop addition (Goldings), @ 25 add second hop addition (Fuggles), @ 10 add Irish Moss and add chiller to kettle to sanitize, @ 5 add in the spices, Flame out start cooling until 70F, add to fermenter, take hydrometer reading, Pitch Yeast WLP011 and vanilla, Primary 1 week, Secondary 2 weeks, Bottle or keg, Let sit until you want to drink it. I would suggest wait for a month to let flavors mature.
I will try to take a picture and add it so you can the final product.
Cheers,