BeerSmith™ Recipe Cloud

Taste Notes

Good reviews from the guys. Fermented down lower than I expected, but not unreasonable. Looks like alcohol content is close to 7.5% abv.

Notes

I brewed this version on 4/23/16. Fermentation started at 67 degrees, ramped up to 79 degrees over 5 days. Transferred to secondary on 4/29 Secondary fermentation temperature is about 65 degrees. . Gravity on 5/3 is down to 1.008. Made some subsitutions based on available ingredients, using Crystal 120 instead of Special B 180, and incorporating Munich and Aromatic Hops into the grain bill. Rebrewed on 9/25/21 9/26/21: substituted crystal 20 for aromatic malt. 9/28/21 Going a litle more aggressive with the fermentation temperatures. Pitched yeast at about 75 degrees, cooled it overnight to about 71. I brought it up to 74 for several hours then 77 at the 24 hour mark of fermentation. Added 3/4 gallon of water to bring down alcohol content 9/29/21: Gravity at 44 hours after pitching is 1.023. Still has a healthy Krausen and raised temp to 81 at sampling time. There are some interesting flavors going on, we will see how it goes as the temp is raised. Will sample again in a few days. 10/1/21: gravity is 1.012, krausen has fallen but still a little activity. A bit of sweetness detected in hydrometer sample. 10/06/21: Final graviity is 1.010, after holding at 84 degrees since 9/29. 10/22/21: Seems to have settled down a bit. After "Sampling" it for the last couple of weeks a couple of corrections for next time. Use Crystal 80 instead of 120. A little too dark and a dark caramel note.