This is an extract recipe I found on the interwebs, and it is attributed to John Palmer, but not sure if that is THE John Palmer or not.....
The hops look right to me, and are even partially verified on the SN site as far as type. What I really want to achieve with this recipe, outside of the proper hop profile and flavor, is the creamy thick texture.....I question whether this recipe will bring that. What about adding a bit of dextrine malt to add body? And this will be a full boil, so should I adjust the hops? finally, for a full 60 minute boil how much water should I start with. thanks guys!
Ingredients: (for 5 gal)
6 lbs. of Pale Malt Extract (syrup)
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt
1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes
Yeast: American Ale (1056)
BG for 3 Gallons 1.079
OG for 5 Gallons 1.048
Total IBUs 39
4 lbs. of Pale Malt LME
2 lbs. of Amber DME
1 lb. of Dark DME.