Brewing Method: All Grain
Yeast: Wyeast London III
Yeast Starter: Yep
Batch Size: 10 gal
Original Gravity: 1.062
Final Gravity: 1.022
Alcohol Content: Yep %
Total Grains: 30#
Color:
Extract Efficiency: 85 %
Hop IBU's: 49
Boiling Time: 1 hour
Primary Fermentation: 63 degrees
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

-------Cold Steep----------
2.00 lbs. Cold Steep Chocolate Rye 1.015 250
1.00 lbs. Cold Steep Roasted Barley France 1.015 225
2.00 lbs. Cold Steep Black Patent Malt Great Britain 1.015 265

-------Mash----------
0.45 lbs. Flaked Rye America 1.034 2
1.95 lbs. Munich Malt Germany 1.037 8
15.00 lbs. Pale Malt(2-row) Great Britain 1.036 2
0.45 lbs. Crystal 60L America 1.034 60
0.45 lbs. Chocolate Rye 1.030 500
0.19 lbs. Special B Malt Belgian 1.030 120

Hop Bill:

2.40 oz. Goldings - E.K. Whole 5.70alpha 20 min.
1.20 oz. Warior Whole 15.60alpha 60 min.
1.20 oz. Goldings - E.K. Whole 5.70alpha 0 min.

Mash Schedule:

60 minutes @ 150

Brewers Notes:

Note the "Cold Steep" grains in the hop bill. These grains were not added to the mash. Also, note the potential gravity and SRM contributions are reduced 50%. That is because the cold steep method gives about a 40-45% efficiency. In general, plan to double your typical addition for any cold steeped grains. Cold steep method:

1) Crush Grains
2) Mix with cool water (50 degrees or so), mix to typical mash thickness
3) Set for 4 hours - I used to set overnight, but dont think this is neccesary anymore, and may actauly give a smother flavor with the short rest.
4) Strain - use grain bags, or just a kitchen strainer
5) Add liquid at end of boil.

I actualy pitched 5 gallons of this batch with White Labs Edinburgh, but found the Wyeast London III much better, that yeast seems to rock in dark beers form my limited experience with it, but it may become a standard.

Took 1st in Porter - 2003 Dredhop