Thu, 03/31/2011 - 14:28 — Diane Van Wagner
This was originally brewed for the 2010 April shop brew. I brewed up a second batch a couple of months later at home. This beer won Best of Show at the 2010 Octoberfest Competition. It is very malty with mild bitterness and little hop flavor or aroma. It has a pleasing red color from the small addition of roasted barley added to the grist.
Brewed By:
Diane Van Wagner
Brew Date:
07/13/2010
Brew Type:
Beer Styles:
Recipe Category:
Batch Size:
6.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.057 O.G.
Final Gravity:
1.012 F.G.
ABV:
5.4% ABV
IBUs:
22.3 IBUs
SRM:
14.1 SRM
Malt/Grain/Sugar/Extract:
10.5 lbs. Marris Otter
1.5 lbs. Crystal 55L
.15 Roasted barley 700L
Mashing Instructions:
Mash at 152 degrees for 60 mins. Use 1 qt. to 1.25 qts. water per lb. of grain for mash.
Hops:
.80 ozs. East Kent Goldings pellets 7.1% AA 60 mins.
.25 ozs. Fuggles pellets 5.1% AA 10 mins.
Extra Ingredients:
1 tsp. Calcium carbonate at start of boil
1 tsp. Irish moss last 20 mins.
Yeast:
Wyeast 1764 Pacman This is a once a year seasonal yeast available in April.
Do make a yeast starter.
Special Instructions / Notes:
Ferment at 65 to 68 degrees.
Comments
Looks good Diane, interesting how you went with ingredients from the UK. If you have any left, bring it to the next meeting, I would be very interested in trying it.
Cheers,
David Lester