| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Beer brewin, Chocolate |
54 |
Servings |
INGREDIENTS
| 5 |
lb |
Klages 2-row malt |
| 4 |
lb |
Mild malt |
| 2 |
lb |
Crystal malt (80L) |
| 1/2 |
lb |
English pale malt |
| 1/2 |
lb |
Flaked barley |
| 1/4 |
lb |
Chocolate malt |
| 1 |
oz |
Willamette leaf hops (5.9% |
|
|
Alpha) |
| 1/8 |
oz |
Cascade leaf hops (6.7% |
|
|
Alpha) |
| 1/8 |
oz |
Eroica leaf hops (13.4% |
|
|
Alpha) |
| 1/2 |
oz |
Willamette leaf hops |
|
|
(finish) |
|
|
Yeast |
INSTRUCTIONS
Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash
grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55
minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15
minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bit- tering
hops. Boil 55 minutes. Add finishing hops and boil 5 more min- utes.
Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast.
Ferment and bottle or keg. This is the only beer I can make 10 gallons of
on my stove. I mash and boil 5 gallons and then add 5 gallons of cooling
water. The Wyeast makes this a beer a bit sweet and rich beyond its
gravity. Emphasis is on the malt, with crystal and chocolate bringing up
the rear; hops were notice- able, but not in the foreground. Original
Gravity: 1.031 Final Gravity: 1.011
Recipe By : Darryl Richman
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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