Science Forums 2

[alexander]

here are a couple of more changes to this recipe

4 galons of water to start

Preboil tea (from cold water to 155-160F for 20 min to steep and then take out around 170F):
1/2lb Cara Aroma malt
1/2lb Special B malt

Boil:
13.2lb of light liquid malt extract
2oz Tomahawk hops @ 60 min
1oz Chinook hops @ 20 min
1oz Chinook hops @ 10 min
1/2 lb Lyle's golden syrup (probably the whole small tin) @ 20 min
1/2 lb demerara sugar @ 10 min
2tsp of Irish moss @ 10 min
1/2tsp gypsum after done
5tsp of yeast nutrient

fill to 5 gallon mark, looking for gravity around 1.1

Primary Fermentation (about 2 weeks):
Wyeast 1968 London ESB Ale yeast slap pack
1oz of cane sugar @ 9 days
1oz of demerara sugar @ 10 days
1oz of cane sugar @ 11 days
1oz of demerara sugar @ 12 days
1qt of White muscat juice concentrate @ 13 days

Secondary Fermentation (about 2 more weeks):
1oz of Amarillo hops @ racking
1/2 oz of Semicoe hops @ racking
1oz of Belgian candy @ racking
White Labs WLP 099 Super High Gravity Yeast
1oz of demerara sugar @ 1 day after
1oz of Belgian candy @ 2 days
1oz of demerara sugar @ 3 days
1 oz of Belgian Candy @ 4 days

Bottling (3 weeks):
probably 3/4 of a cup of priming sugar
Lavin EC-1118 Champagne yeast