This was our first attempt to reuse the yeast cake in our carboy. This cake was from the Sullivan Stout (WLP007). Other than that, it was a fairly standard Brown Ale. As predicted, the beer started up very quickly and fermented in a couple days.
- 8lbs Maris Otter
- .75lbs Crystal 60ºL
- 1lb American Victory
- .5lb Belgian Special B
- 1lbs Dark Malt Extract
- .5 oz Kent Goldings (5% AA) 60 minutes
- .25 oz Kent Goldings (5% AA) 30 minutes
- .25 oz Kent Goldings (5% AA) 15 minutes
- White Labs Dry English Ale Yeast (WLP007)
We mashed the grain for an hour with about 3gal of 165ºF water and sparged with about 3 gallons of 170ºF water. The final boil volume was 4 gallons and we added another 1 gallon of purified water.