Volume: 5.28 US gals
Boil Duration: 90.0 mins
Fermentables
US 2-Row Malt 14lb 0oz
US Caramel 120L Malt 1lb 0oz
UK Carastan Malt 1lb 0oz
US Chocolate Malt 8.00 oz
UK Brown Malt 8.00 oz
US Roasted Barley 4.00 oz
Hops
US Cluster (7.5 % alpha) 2.00 oz Loose Pellet Hops used 90 Min From End
US Centennial (8.5 % alpha) 0.50 oz Loose Pellet Hops used 45 Min From End
German Northern Brewer (8.0 % alpha) 0.50 oz Loose Pellet Hops used 45 Min From End
US Liberty (4.5 % alpha) 1.00 oz Loose Pellet Hops used 30 Min From End
US Liberty (4.5 % alpha) 0.50 oz Loose Pellet Hops used Dry-Hopped
Any report on how this turned out? I’d like to give it a try. Where did you discover this recipe?
It came out great. I think the recipe is from Clone Brews or Beer Captured (one of the clone books). I didn’t do a side by side comparison, but it’s safe to say that I was very happy with the end result.
What yeast did you use and how long did you primary/secondary/bottle?
I am about to make this using a slightly different grain bill (marris otter instead of 2 row) with some victory and black patent.
I have used s-05 and london ale III in the past, the grain bill is so big that it doesn’t really make a huge difference, just choose a style (more estery/english vs. more american) and go for it, and pitch big (liquid starter or 2 dry-packs). Go easy on the black patent, one of the reasons I like this recipe so much is that it’s low on the really dark roast flavors, and more chocolatey.
I’ve secondaried/bottled for about 6 weeks, and it’s ready to go. As long as your fermentation is strong and your temperature is controlled, there shouldn’t be too much to clean up. Of course it will get better with age, and I’ve had one that was a year old (I managed to save a few that long), and it was really really good, but the hops die down after that long. They’re two different beers really.
Good luck, and cheers!