Description:

Brown sugar used Fermented for 2.5 weeks. Blow off caused contamidation which was fixed during day 2. Maybe a little to much carbanation. Need to add more spices at fermentation for stronger aroma.

Ingredients:

• 1 lbs 8.0 oz - Wheat Malt, Bel (2.0 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 1 lbs - Roasted Barley (300.0 SRM) (Grain)
• 1 lbs - Special Roast (50.0 SRM) (Grain)
• 6 lbs - Lyle's Golden Syrup (0.0 SRM) (Grain)
• 0.5 oz - Magnum [14.0%] - Boil 60 min (Hops)
• 1.0 oz - Hallertauer [4.8%] - Boil 27 min (Hops)
• 1.00 tsp - Irish Moss (Boil 5 min) (Misc)
• 0.50 oz - Ginger Root (Boil 5 min) (Misc)
• 1.0 oz - Cascade [5.5%] - Boil 5 min (Hops)
• 1.00 oz - Cinnamon Stick (Boil 5 min) (Misc)
• 1 pkgs - London Ale (White Labs #WLP013) (Yeast)
• 1 lbs - Honey [Boil for 5 min] (1.0 SRM) (Grain)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.069 (16.8° P)
Final Gravity: 1.019 SG (4.9° P)
Alcohol by Vol: 6.6%
Color SRM: 27.9  Color Sample 
Bitterness IBU: 41.4
Recipe Type: partial mash
Yield: 5.00 US Gallons

Source: Brad