View source for Batch 23

==More Stout==

* 1 can (3.3 lbs) Muntons Light LME
* 1 can (3.3 lbs) Muntons Amber LME
* 1/2 lbs coffee malt
* 1 lbs roasted barley
* 1/2 lbs carapils/dextrine malt
* 1/2 lbs crystal 90 malt
* 1 oz Kent Goldings hops pellets
* 1 oz Fuggle hops pellets
* Wyeast 1968 "London ESB" smack pack
* 5 oz priming sugar

Brought 2.5 gallons of water to 170F, soaked grains for 45 minutes.  Brought 3 gallons of water to a boil, added LME and wort from soak, brought back to a boil, added Golding hops and set a 1 hour timer.  At 15 minutes, added fuggle hops.  Cooled in a sink of cold water to 86F.  Pitched at 84F.  --[[User:Morrigu|Morrigu]] ([[User talk:Morrigu|talk]]) 19:28, 7 October 2016 (EDT)

IG: 1.060 @ 84F = 1.063 @ 60F

Bottled.  Very tasty. --[[User:Morrigu|Morrigu]] ([[User talk:Morrigu|talk]]) 22:30, 30 October 2016 (EDT)

FSG: 1.018 @ 70F = 1.019 @ 60F = 5.8% ABV



Started with [[User:Loken|Loken]], bottled with Dad