Source: Warren White
Recipe added: 11/25/98
Still waiting to try this one, hopefully plan to age it for about 3 months first!
Aroma on bottling smelled like a banana left in a car glove comparment on a hot day!
Hopefully will subside a bit with age and meld in with the malt a bit!
HERE'S HOPIN! CHEERS!
Recipe type: Partial Mash
Batch Size: 6 gallons
Starting Gravity: 1065
Finishing Gravity: 1010
Time in Boil: 90 mins
Primary Fermentation: 7 days at 22c
Secondary Fermentation: 7 days at 15c
- 3kg Franklin Lager Malt
- 2.5kg Liquid Light Malt Extract
- 500g Light Dried Malt Extract
- 800g Liquid Glucose
- 60g Spalt Pellets 5%aau in Boil
- 15g Spalt Pellets at Knock Out
- Yeast cultured from Chimay Blue Top.
Mashed Grains at 30mins 50c 20mins 60c & 2 hrs. at 67c.
Mashout at 75c 10 mins.
Sparged with 6Lts. 75c Water
Bought to Boil with Liquid Malt Extract Hops added and boiled for 90 mins.
Dried Malt & Liquid Glucose added last 10 mins.
Hops added at Knock Out
Yeast Pitched at 26c.
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