Recipe by: Hops & Berries (Jonas Porter)
Extract:
4 lbs Pale Malt Extract
1 lb Amber Malt Extract
Specialty Grains:
1 lb Crystal Malt 80L
1 lb Brown Malt
0.95 lb Chocolate Rye
0.5 lb Debittered Black Malt
0.5 lb Light Munich Malt
0.5 lb Marris Otter
Hops:
0.75 oz Simcoe (60 minutes)
1.oz Willamette (20 minutes)
0.75 oz Willamette (5 minutes)
Yeast: British Ale (White Labs WLP005)
Original Gravity: 1.069
Gravity at Rack: 1.025
Final Gravity: 1.023
ABV: 6.1%
Mash Steps:
60 minutes at 154 degrees
Notes:
Add 4lbs Cherries (fronzen, then boiled) and 1/2 tsp pectic enzyme per gallon of beer.
Brewed October 20, 2013
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