I found this recipe for a clone and the directions are slightly different from the kits I usually buy, so I want to make sure I would be doing this correctly.
Here is the recipe:
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Obsidian Stout
A Northwest favorite from Deschutes Brewing. It's not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it's not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).
7 lbs Amber Malt Extract
1 lbs Amber Dry Malt Extract
1 lb Flaked Oats
1/2 lb Munich Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1 oz Centennial Hops 12 HBUs (Boiling)
1/2 oz Fuggles Hops (15 min)
1/2 oz Fuggles Hops (2 min)
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich Malt, Roasted Barley, Chocolate Malt and Flaked Oats to 2 gals of water. Heat to 150º. Hold that temp. for 1 hour. Remove the grain. Add the Amber Malt Extract and Amber Dry Malt Extract then bring to a boil. Add 1 oz of Centennial and boil for 45 mins. Add 1/2 oz of Fuggles Hops and boil for 13 mins. Add 1/2 oz of Fuggles Hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
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Ok, where it says hold that temp for 1 hour. remove the grain...boil the hops and sparge the hops with cold water...
When I remove the grain, what do I do with it? Normally when I remove the grain, I sparge the bag of grains I have with some hot water, and then add the hops to it, bring it to boil, then add cold water to it in the fermenter. Do you think they meant to say to sparge the grains? And should I normally sparge wtih hot water or cold water? my previous kits have said to sparge wtih hot water, and then add cold water to the wort.
Any thoughts, changes, advice, etc are greatly appreciated.
Here is the recipe:
**********************************************************
Obsidian Stout
A Northwest favorite from Deschutes Brewing. It's not too robust in dark malt character but just the right balance. The hop character is mellow, not bitter, not sweet. Although it's not a traditional oatmeal stout, the oats give it more body, head retention, and creamy texture. Expect a higher OG (about 1.065) and a higher finish (1.025).
7 lbs Amber Malt Extract
1 lbs Amber Dry Malt Extract
1 lb Flaked Oats
1/2 lb Munich Malt
1/2 lb Roasted Barley
1/4 lb Chocolate Malt
1 oz Centennial Hops 12 HBUs (Boiling)
1/2 oz Fuggles Hops (15 min)
1/2 oz Fuggles Hops (2 min)
Wyeast Irish Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich Malt, Roasted Barley, Chocolate Malt and Flaked Oats to 2 gals of water. Heat to 150º. Hold that temp. for 1 hour. Remove the grain. Add the Amber Malt Extract and Amber Dry Malt Extract then bring to a boil. Add 1 oz of Centennial and boil for 45 mins. Add 1/2 oz of Fuggles Hops and boil for 13 mins. Add 1/2 oz of Fuggles Hops and boil for 2 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add the yeast when the temp reaches 70º. Aerate well. Ferment at 70º for 10 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
**********************************************************
Ok, where it says hold that temp for 1 hour. remove the grain...boil the hops and sparge the hops with cold water...
When I remove the grain, what do I do with it? Normally when I remove the grain, I sparge the bag of grains I have with some hot water, and then add the hops to it, bring it to boil, then add cold water to it in the fermenter. Do you think they meant to say to sparge the grains? And should I normally sparge wtih hot water or cold water? my previous kits have said to sparge wtih hot water, and then add cold water to the wort.
Any thoughts, changes, advice, etc are greatly appreciated.