Brewing Method: All Grain
Yeast: While Labs WLP oo7 Sry English Ale
Yeast Starter: 1 liter H2O with 3 oz dark plain DME and a few hop cones
Batch Size: 5 gallon
Original Gravity: 1.102
Final Gravity: 1.034
Alcohol Content: ~9 %
Total Grains: 18.875
Color: Coal tar
Extract Efficiency: Good %
Hop IBU's: Fair
Boiling Time: 120 minutes (see notes)
Primary Fermentation: 1 week at 20 C
Secondary Fermentation: 3 weeks at 20 C
Additional Fermentation: 8 weeks in bottles at 20 C

Grain Bill:

Briess U. S. pale ale 2 row, 1.5 L, 10 lb
Mich Weyermann Vienna Malt, 6 L, 5 lb
Mich Weyermann Carafa I, 1 lb
Mich Weyermann Malted Wheat, 1 lb
Simpson dark crystal, 90 L, 1 lb
British roasted barley, 500 L, 75 lb
Belgian black patent malt, .125 lb

Hop Bill:

N. Brewer, 10% AA, 2 oz, 0 min.
Kent Goldings, 4% AA, 1 oz, 90 min
Kent Goldings, 4% AA, 1 oz, 105 min
Kent Goldings, 4% AA, 2 oz, dry

Mash Schedule:

Dough grains into 14 qt 62C H2O. Hold at 55 C for 30 min. Add 6 qt boiling H2O and heat to 67C, hold 75 minutes or until starch conv. Heat to 77C for 5 minutes, sparge w/6 gal 75C H2O

Brewers Notes:

Sparge finally yielded 9+ gallons over 5 hours. Started boil-down once 2 gallons were collected. Started counting "boiling time" once down to 7 gallons, adding the 2 oz, N. Brewer. Added 1 oz KG at 6.2 gallons. Added 1 oz KG and moss 15 minutes after that. Chilled 15 minutes after that to 25C. Transferred 5.5 gallons to to primary, aerating well, stirred in yeast starter.

Plan for a lonnnng brew day. With this high an alcohol content, bottle conditioning takes a little while. Next time a little more hops would be appropriate.