Finally got this brew on the go. I should rename the thread to 106th brew
Had a few changes to the grain bill to use up what was in my cupboard. Some Vienna even found its way into the mix.
7.700 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 7 68.0 %
1.457 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 8 12.9 %
1.000 kg Amber Malt (Joe White) (45.3 EBC) Grain 9 8.8 %
0.500 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 10 4.4 %
0.400 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 11 3.5 %
0.264 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 12 2.3 %
105.0 g Willamette [4.80 %] - Boil 60.0 min Hop 13 40.3 IBUs
85.0 g Styrian Goldings [5.20 %] - Boil 60.0 min Hop 14 35.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 15 -
0.10 kg Oak Chips (Secondary 7.0 days) Flavor 17 -
Any suggestions on yeast? I haven't any W1007 that Smurto used.
I have a Us05 yeast cake, a 1469 smack pack or I could culture up some Coopers.
Also any suggestion on the quantity of oak chips? Distillers reckon a small amount over a long time is the go.
BTW the oak is American.