Old Bastard Old Ale
11.5 lbs 2-Row
1 lb Crystal 40L
.5 lb Chocolate Malt 350 SRM
Mash @ 155 for 60 minutes
Continuous Sparge until 6.5 gallons of wort are collected
1.5 oz Kent Goldings @ 60
.5 oz Fuggle @ 10
Cool Pitch Yeast WLP002 English Ale and wait
I force carbed this to about 2.6. It turned out great, smooth drinking with a nice full flavor. Ill post pics next time I brew, this only lasted on the keg for 4 days.:drunk:
Looks great! Few questions, how prominent was the chocolate malt here? Did you do any aging? I'm trying to get a similar recipe ready for the holidays so aging will be out of the question for me
Nothing more than a week or two, the chocolate malt wasnt too prevalent, it provides a nice flavor balance with the crystal, I am going to do this one again in a couple batches.
Brewed this up back in February. Extract recipe
9lbs light dme
1lb crystal 60
.25lbs crystal 50
.50lbs cara pils
1.5 oz East Kent Golding @60 min
.5oz East Kent Golding @10 min
Toasted 1oz of jack daniels smoking chips in oven @350 for 20 min. Soaked them in Jim beam for a week(13.5oz). Added to secondary let it sit on oak and bourbon for 2 weeks.
Turned out awesome. Perfect amount of oak and bourbon ( for my taste sampled daily after a week on oak and bourbon to hit the sweet spot for bottling). Chocolate not over powering. Thanks for the recipe.
I have a question I'm gonna brew this this weekend and I've never brewed with chocolate, when do I add the chocolate malt? I'm guessing I add it with the other malts but I'm not shure? Also what is the target for OG/FG?
You would just throw the chocolate in with the other grains when mashing. If doing an extract batch just steep them. The original recipe for a 5 gal batch comes out to an OG of 1.071 when I entered it into brewers friend recipe builder. I added more Extract to mine to make it stronger. 1.091 got down to 1.022-24 can't remember exactly.
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