Brown Shugga
Podcast Link
6 gal
90 min boil
70% efficiency
OG: 1.099
FG: 1.023
IBU: 54.9
SRM: 17.5
ABV: 10.1%
Grain Bill:
16.0 lb 2-Row
3.80 lb Wheat Malt
1.00 lb Munich
1.05 lb Crystal 60ºL
0.30 lb Crystal 105ºL
0.23 lb Crystal 150ºL
0.61 lb Dark Brown Sugar (30 min boil addition)
Hop Schedule:
90 min
1.55 oz Willamette (4.1% AA)
45 min
0.35 oz Nugget (12.7% AA)
1.10 oz Willamette (4.1% AA)
1 min
1.20 oz Nugget
0.40 oz Liberty
0.80 oz Centennial
dry hops
0.75 oz Cascade
0.75 oz Centennial
0.75 oz Liberty
Yeast:
WLP 002 English Ale
or
Wyeast 1968 London ESB
Process:
mash: 155ºF
ferment at 64ºF for 5 days, rise to 70ºF over next 3 days
let this beer age for a couple months, at least, to mellow out the hops and bring out the maltiness.
