All Grain Yeast:
Nottingham Yeast Starter:
Yeast slurry from a previous recipe Batch Size (Gallons):
6 Original Gravity:
1.041 Final Gravity:
14.6 Boiling Time (Minutes):
23 SRM Primary Fermentation (# of Days & Temp):
3 days @ 18C Additional Fermentation:
Bottle carbing Secondary Fermentation (# of Days & Temp):
11 days @ 18C Tasting Notes:
Slight roastiness from the chocolate malt balanced by the little bit of hop aroma.
I concocted this as I usually do: I find something I've never had, check recipes then work out something not too expensive. I had leftover Target hops, some chocolate malt and carafoam. With labels, caps and ridiculously inflated hop prices this still came out to 35¢ a beer.
I originally made this expecting 65% efficiency with my modified BIAB method and some pretty gravelly LHBS crushing. I got 75% and ended up topping up with 2 litres tap water.
4.0kg Pale malt (2 row) 86%
350g chocolate malt (450 srm
300g Carapils 6.5%
10g Target (11%) 60 mins 12.2 IBU
10g Target (11%) 5 mins 2.4 IBU
10g Target dry hopped 11 days
Mashed in with 13 litres at 158F for 60 minutes followed by three 6 litre "sparges" in a brewing bucket.
Initial fermentation in a brewing bucket followed by a transfer to a carboy once krausen fell. SG at that point was 1.011. Last hop addition then till I had time to bottle 11 days later.
After 5 days in the bottle (I always seem to have quick bottle priming) I cooled one and had one of the best beers of my life: Well roasted (what else?) and a little earthy with just enough hop aroma for a very refreshing beer.
This should be great to give to my idiot friends who won't stop telling me dark beers are meals in a bottle.