Brewing Method: Partial Mash
Yeast: 2 pkts Muntons Gold
Yeast Starter:
Batch Size: 6 Gal
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 6.5 %
Total Grains: 1.3/4
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 mins
Primary Fermentation: 3-4 days 68to70 deg
Secondary Fermentation: 7 days '' ''
Additional Fermentation: 5days 48to50 deg

Grain Bill:

7# Muntons dark extract.
1# Dark brown sugar.
3/4# Crystal malt 90L.
1/2# Roasted barley.
1/4# Special roast barley.
1/4# Black patent.

Hop Bill:

2oz Nothern brewer.
1oz Fuggles.
1oz Crystal.

Mash Schedule:

Steep grains in 2gal of 160 degree water for 20 mins,sparge with
1gal of 140 degree water.Remove grain and bring to boil.Remove
from heat,pour in extract and brown sugar and stir well.Bring to
boil add 1oz Northern brewer,boil 15 mins add 1oz Northern brewer,
boil 15mins add 1oz fuggles,boil 15mins add 1oz crystal.Chill wort to 78 degrees,pitch yeast.ferment in plastic 3-4 days.
Rack to glass for 7 days.I have a CO2 system and I cold ferment
for 5 days before pressurizing the keg.Before racking wort into
keg,reverse tap line with CO2 line.Fog keg with CO2 to remove all
air.Seal keg and cold ferment for 5days at 48-50 degrees.pressurize keg at 11to12 psi for 4days rock keg to allow
CO2 to penetrate.This one was really full bodied and creamy.

Brewers Notes: