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10 gal
~45.3 SRM
39 IBU
1.062 ➔ 1.015 = 6.3% ABV
Mash: 153°F For 60 Minutes (70% Mash Eff)
First Step
153°F For 60 Minutes
Great Western Northwest Pale Ale Malt (3°L)
Add 19.3 lbs to the mash tun
+ 1.050 SG / 79.1% of grist
Base Malt
Bairds Roasted Barley (469.3°L)
Add 1.45 lbs to the mash tun
+ 1.003 SG / 5.9% of grist
Adjunct
Bairds Black Malt (469.3°L)
Add 1.45 lbs to the mash tun
+ 1.003 SG / 5.9% of grist
Specialty Malt
Simpsons Golden Naked Oats (8°L)
Add 1.23 lbs to the mash tun
+ 1.003 SG / 5% of grist
Specialty Malt
Castle Biscuit Malt (21°L)
Add 15.71 oz to the mash tun
+ 1.002 SG / 4% of grist
Specialty Malt
Kettle 60 Minute Boil
Santiam (US)
Add 2.35 oz of 6.2% AAU pellets into kettle before boiling
+26 IBU
First Wort Hop
Santiam (US)
Boil 1.15 oz of 6.2% AAU pellets for 20 minutes
+8 IBU
Boil Hop
Santiam (US)
Boil 1.2 oz of 6.2% AAU pellets for 10 minutes
+5 IBU
Boil Hop
Fermentor
Wyeast 1318 London Ale 3
Pitch 1 qt slurry into 66°F wort
Primary Fermentation Ale Yeast