Yeasty on the nose, fully mouth feel, complexity builds into malty notes, with slight hop finish.
Month: March 2013
Stout bottling
Base stout 1006 2x500ml 2ml sugar so5 Milk stout 1010 4 750 3ml added 2.5ml lactose to sweeten up 1 500 l 2ml Imperial 1010 4 500 2ml 4 750 3ml Oatmeal 1010 6 500 3 750 Irish 1012 5…
Posted in Bottling
Ordinary Bitter + Four
Using an ordinary bitter as base for 5 guild beers Ordinary Bitter 26 litres All Grain 1.040~OG→1.009~FG→4.0%ABV 30 IBU 9.4°L SRM Yeasts 5 grams S-04 – Safale S-04 – Wyeast 1968 ESB Fermentis (Ale) 5 grams Fermentables 4.85 kilograms Maris…
Posted in Recipe
