St. Udleys Beer

Source: M.J. Langford
Recipe added: 12/03/01

Specifics

Recipe type: All Grain
Batch Size: gallons
Starting Gravity: 1.059
Finishing Gravity: 1.015
Time in Boil: 90
Primary Fermentation: 10-14 days
Secondary Fermentation: 2weeks

Ingredients:

6lbs weyermann dark munich malt
2.5lbs weyermann dark wheat malt
8oz brown malt
8oz caramunich malt
1oz perle (90)
.5oz perle (40)
.5 oz perle (15)
wyeast 2565 kolsch yeast

Procedure:

1) Use a double decoction mash (I use the mash schedule in Eric Warner's book on German wheat beers) 2)Sparge and collect 6.5 gallons of wort 3) Add hops according to schedule 4) Cool to 85degrees and pitch yeast, upon first signs of vigorous fermentation I transfer to a fridge and cool to 60-62 degrees 5) Ferment until complete, check with hydrometer and try to transfer before yeast starts to settle. This yeast is very low flocculating and produces a large yeast cap 6) Leave in secondary for two weeks at 39-40degrees

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