After 7 days at 63F I racked the following recipe over to the secondary it smelled awesome but the taste of alcohol was very evident. I have brewed this before and it was a real hit but I don’t recall what it tasted like going to the secondary.
I am planning a big Halloween party and want this batch to be great. I was considering adding Lactose to give it a creamer taste any suggestions?
6 lbs. dark malt extract
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/2 lb. roast unmalted barley
1/4 lb. chocolate malt
1/2 lb. oatmeal
1/2 - 3/4 cup unsweetened cocoa (add to end of boil)
1 oz. Northern Brewer (bittering)
1/2 oz. U.K. Fuggles (flavoring)
No finishing hops (add cocoa instead)
1 pkg. Windsor Ale Yeast (or White Labs English Ale or Wyeast #1968)
1 pkg. Bru-Vigor (yeast food)
O.G. - 1.049
F.G. - 1.012
I am planning a big Halloween party and want this batch to be great. I was considering adding Lactose to give it a creamer taste any suggestions?
6 lbs. dark malt extract
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/2 lb. roast unmalted barley
1/4 lb. chocolate malt
1/2 lb. oatmeal
1/2 - 3/4 cup unsweetened cocoa (add to end of boil)
1 oz. Northern Brewer (bittering)
1/2 oz. U.K. Fuggles (flavoring)
No finishing hops (add cocoa instead)
1 pkg. Windsor Ale Yeast (or White Labs English Ale or Wyeast #1968)
1 pkg. Bru-Vigor (yeast food)
O.G. - 1.049
F.G. - 1.012