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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:01 pm Post subject: Salford Slapper |
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Brewing Method: Extract
Yeast: Coopers dry ale
Yeast Starter:
Batch Size: 5 US Gallons
Original Gravity: 1050
Final Gravity: 1009
Alcohol Content: 6 %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 30
Primary Fermentation: 1 week 70F
Secondary Fermentation: 2 weeks 70F
Additional Fermentation: 2 weeks in bottle 70F
Grain Bill:
4# Coopers stout kit
2# dark spraymalt
1.5 cups barley syrup
1 cup corn sugar
1 cup corn sugar (bottling)
Hop Bill:
1oz Norther brewer 7-10% 30 minutes
Mash Schedule:
Everything boiled for 30 mins. After two weeks in bottle at 70F, carbonation about right so transferred to cold storage.
Brewers Notes:
Great body and head - hard to tell difference from commercial brands. Very drinkable 3 weeks after bottling, but of course is getting better. Really pleased with first attempt -I'll try not to boil over next time! |
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