| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Beer brewin, Chocolate | 54 | Servings | |
INGREDIENTS
| 4 | lb | Pale malt |
| 3 | lb | Light dry extract |
| 1/2 | lb | Crystal malt (40L) |
| 2 | oz | Chocolate malt |
| 1/2 | lb | Toasted malt |
| 1/2 | lb | Munich malt |
| 2 | oz | Dextrin malt |
| 2 1/2 | oz | Tettnanger hops (4.2 alpha) |
| 1/2 | oz | Cascade hops (5.0 alpha) |
| 3 | ts | Gypsum |
| Vierka dry lager yeast |
INSTRUCTIONS
Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days. This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze. Original Gravity: 1.056 Final Gravity: 1.020 Primary Ferment: 3 days Secondary Ferment:15 days Recipe By : Florian Bell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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