| Amount | Malt/Grain | % |
|---|---|---|
| 10.50 pounds | British Pale Ale Malt | 80% |
| 1.00 pounds | British Brown Malt | 7.6% |
| 1.00 pounds | British Crystal Malt | 7.6% |
| 0.63 pounds | British Chocolate Malt | 4.8% |
| 13.13 pounds | Total Grain Weight | 100% |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 2 | Vanilla Bean | Secondary for 2-3 weeks minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.25 ounces | Fuggle | 75 min | 4.9% | |||
| 0.75 ounces | Fuggle | 25 min | 4.9% | |||
| 2.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Nottingham | Danstar | 12 gr |
Single Infusion Mash at 156F for 60 minutes
Batch Sparge
Boil first gallon of wort from sparge for 15-20 minutes to get a bit of kettle carmalization. Then add the rest of wort from sparge and boil for 75 minutes.
After 10 days in primary, split and quarter two whole vanilla beans and rack beer to secondary on top of beans.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 4.4 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 3.9 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 5.5 | ||
| Post-Boil Amount: | 5 | ||
| Boil Time: | 60 | ||
| OG: | 1.071 / 17.3° P | ||
| Mash PH: | |||
| Boil PH: | |||
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