 |
 |
 |
 |
 |
 |
Dense Fog
| Brewer: | Fab & Grant | Email: | - | |||||
| Beer: | Dense Fog | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 4.5 gallons | |||||
| Color: |
|
Bitterness: | 16 IBU | |||||
| OG: | 1.060 | FG: | 1.014 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Grain: | 0.20kg Carafa 2 0.25kg Flaked oats .100kg American 2-row .200kg American chocolate |
|||||||
| Steep: | Steep grains for 30 minutes @ 155° F. | |||||||
| Boil: | 60 minutes | SG 1.099 | 2.75 gallons | |||||
| 2.4kg Dark malt extract 0.3kg Karo Dark Corn Syurp 0.12kg Maltodextrin .3kg Brown sugar 0.12kg Lactose |
||||||||
| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes. NOTE: Add the lactose & Maltdextrin (120 grams) to the boil for the last 15 minutes. |
||||||||
| Hops: | 14g Fuggles (4.75% AA, 60 min.) 14g Fuggles (4.75% AA, 15 min.) 14g Nugget (12% AA, 15 min.) |
|||||||
| Yeast: | Nottingham Ale Dry Yeast: The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F | |||||||
| Log: | Brewed: 01/23/10: Total time: 1 hour 50 minutes | |||||||
| Carbonation: | 2.4 volumes |
Keg: 13.7 psi @ 45°F Cane Sugar: 45.3g for 2 gallons @ 70°F |
||||||
| Tasting: | TBD | |||||||
Recipe posted 01/23/10.