Ingredients:
water
8 oz 120L Crushed Caramel Malt
8 oz Dark Chocolate Malt
8 oz Roasted Barley
3.3 lbs Breiss CBW Pure Malt Extract Non-DIastatic Unhopped Special Dark
3.3 lbs Breiss CBW Pure Malt Extract Non-DIastatic Unhopped Pilsen Light
8 oz Lactose
5 oz Priming Sugar
.5 oz Millenium hop pellets (α-acid 17.4%)
.5 oz Willamette hop pellets (α-acid 6.4%)
1 packet Danstar 11g Nottingham Brewing Yeast
Instructions:
Boil 3 gallons of water. I prefer to use fresh spring water from the backyard, but if you don't have that available
make sure to boil tap water 5 minutes to get the chlorine out before you start brewing.
Let the water cool to 165° F and then start steeping the grains in a mueslin bag:
- 8 oz 120L Crushed Caramel Malt
- 8 oz Dark Chocolate Malt
- 8 oz Roasted Barley
Steep grains for half an hour whilst trying to keep the temperature between 155° F and 170° F.
Remove bag and squeeze out the juices.
You now have a wort! Bring the wort up to a boil.
Add sugars:
- 3.3 lbs Breiss CBW Pure Malt Extract Non-DIastatic Unhopped Special Dark
- 3.3 lbs Breiss CBW Pure Malt Extract Non-DIastatic Unhopped Pilsen Light
- 8 oz Lactose
Bring wort back up to a boil.
Add bittering hops:
- .5 oz Millenium hop pellets (α-acid 17.4%)
Boil 50 minutes.
Add aroma hops:
- .5 oz Willamette hop pellets (α-acid 6.4%)
Boil 10 further minutes before transfering to fermenting bucket or carboy and adding pre-boiled cold water to bring
the level up to 5 gallons.
Cool the wort in an ice bath down to roughly 75° F before pitching yeast.
In a week or two when fermentation is complete bottle the beer with 5 oz Priming Sugar and then leave the bottles in
a warm, dark place a for few weeks before drinking.
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