30.0 lbs Domestic 2-Row
0.75 lbs Hugh Bairds Chocolate
2.0 lbs DWC Cara-Wheat
2.0 lbs Cara-Pils Dextrine
0.5 lbs Hugh Bairds Peat Smoked Malt
1.0 lbs Gambrinus Honey Malt
Mash in at 153F for 60 minutes
2.0 oz Perle Whole 7.8% 60 minutes
2.0 oz Goldings Whole 3.7% 30 minutes
1.0 oz Fuggles Whole 4.7% 15 minutes
2 Tablespoons Gypsum Water Addition
Wyeast 1318
WLP025 Southwold Ale
Pitched Wyeast 1318 London Ale III Slurry (5 G), and WLP025 Southwold (10 G)
Was done as a concentrated boil (13 Gallons) and diluted to strength.
Plan is currently that we will secondary the beers on top of oak for 3 weeks. The 1318 Batch by Rich will be racked onto French Oak Beans soaked in Scotch Ruby Port and Vodka. The WLP025 Batch by Drew will be racked onto Oregon Oak Beans soaked in Sherry and Vodka. The soaking process protects against infection and adds character to the beer.
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