4 lbs. Maris Otter
4 lbs. Weyermann Rauchmalt
4 lbs. Briess 2-Row Pale
1 oz. UK Roasted Barley
4 AAU German Hersbrucker
2.7 AAU German Hallertau
12.4 AAU German Magnum
10.5 AAU German Northern Brewer
Wyeast 1056 American Ale
Brewed: 3 April 2016
Single infusion mash
90 minutes 154° F
Calculated OG to fermenter: 1.061 @ 75% efficiency.
Measured OG at fermenter 1.067
Originally, I had planned to do a Märzen as is tradition once March comes. Unfortunately my schedule and the weather conspired against me. When I finally found some time, I made this essentially unplanned recipe.
Notes to come.
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