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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:
7 HCU (~6 SRM)
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
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
Add extract when temperature reaches 185°F.
Add 12 teaspoons Ms. Earl Gray for the last 4 minutes.
Hops: 17g Cluster (7% AA, 60 min.)
6g Goldings (3.5% AA, 30 min.)
5g Fuggles (4% AA, 15 min.)
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
Carbonation: 2.6 volumes Keg: 16.1 psi @ 45°F
Tasting: TBD

Recipe posted 12/06/09.