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Duchess of Earl
| Brewer: | Fab & Grant | Email: | - | |||||
| Beer: | Duchess of Earl | Style: | Cream Ale | |||||
| Type: | Extract w/grain | Size: | 4 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.061 | FG: | 1.010 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Grain: | 138g Special Roastr B 112g American 2-row |
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| Steep: | Steep for 30 minutes at 155°F | |||||||
| Boil: | 60 minutes | SG 1.097 | 2.5 gallons | |||||
| 1.51kg Wheat extract 990g Light malt extract 250g Honey |
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| Add extract when temperature reaches 185°F. Add 12 teaspoons Ms. Earl Gray for the last 4 minutes. |
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| Hops: | 17g Cluster (7% AA, 60 min.) 6g Goldings (3.5% AA, 30 min.) 5g Fuggles (4% AA, 15 min.) |
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| Yeast: | Safbrew T-58 Ale Yeast: A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning. Optimum temp: 59°-75° F | |||||||
| Log: | Brewed 12-06-09 Primary 7 days: Intial reading of 1.091 OG Secondary 7 days |
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| Carbonation: | 2.6 volumes | Keg: 16.1 psi @ 45°F | ||||||
| Tasting: | TBD | |||||||
Recipe posted 12/06/09.
