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High Knob Old Ale
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.097 |
| FG: |
1.012 |
| SRM: |
15 |
| IBU: |
65 |
| Boil Time imin) |
105 |
| Efficiency (%) |
85 |
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Pale Ale Malt (2-Row, France) |
24 lbs |
81.4% |
| Crystal 55L (Great Britain) |
2 lbs |
6.8% |
| Light Brown Sugar |
3.5 lbs |
11.9% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Northdown (plug) |
2 |
8.5 |
75 |
Yeast
Wyeast 1028 London Ale
Process Details
Water/Grist ratio:1.28. Dough in to hit 140°F, then immediately begin raising to 151°F. Hold for 90 minutes. Mashout and sparge at 168°F
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