Homebrew54
Beer Alchemist of Coastal Carolina
- Recipe Type
- All Grain
- Yeast
- WL WLP005
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5 gallon
- Original Gravity
- 1.033
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- Color
- dark amber
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- An earthy beer that will knock your senses off!
Ingredients:
Grains mash for 60 min at 152 deg
0.39 lb 2-row Carmel Malt 10L
6.3 lb 2-row Brewers Malt Briess
0.39 lb 2-row Carapils Malt Briess
0.10 lb black barley Briess
0.25 lb Peat malt
0.18 lb rice hulls
Irish moss last 15 min of boil
0.25 (3.3%) Candi Sugar added last 15 min
Hops:
1 oz Chinook (13.o%) boil 60 min
0.50 oz Citra (12.0%) add to boil at 5 min
Lautering rate of distilled water treated with minerals
I used distilled water at a rate of 1.5 qt per pound of grain for the mash for boil adding 4.3 grams of Gypsum, 4.3 grams of Epsom salt, 4.0 grams of baking soda, 2.0 grams of Calcium Chloride, 0.9 grams of chalk, and 1.7 grams of pickling lime.
Sparging:I used 2 quarts distilled water per pound of grain using same minerals. I sparged the grains for 50 minutes with 170 degree water.
Boil the wort for 60 min. adding hops, moss as mentioned. cool the wort to 75 degrees before adding yeast starter made the day before. Racked it to primary and left it at 68 degrees for seven days.
On the day before transfer to secondary you will need 3.5 pounds of fresh cracked black walnuts no shells. You will need to bake the walnuts at 250 until lightly tanned. use a paper towel to wipe up any oils the show. If none shows don't worry. You will boil the nuts later.
On the day of transfer to secondary boil the nuts for 5 minutes in 2 cups of distilled water. Cool in an ice bath and scoop off oils that float to top. there will be some left but again don't worry. Oils will kill the head but you will rack without oils later. once cooled place in secondary fermentor and transfer your wort into the secondary. Let it rest for 7 days at 68 to 70 degrees.
I force carbonate my keg. When racking into your keg you will see oils on the top of the fermentor/carboy. just make sure you draw from below the oil line and stop before any oils make it into your keg or bottling bucket.
You end up with a earth,black walnut infused bitter that will blow your mind!
Enjoy!
Grains mash for 60 min at 152 deg
0.39 lb 2-row Carmel Malt 10L
6.3 lb 2-row Brewers Malt Briess
0.39 lb 2-row Carapils Malt Briess
0.10 lb black barley Briess
0.25 lb Peat malt
0.18 lb rice hulls
Irish moss last 15 min of boil
0.25 (3.3%) Candi Sugar added last 15 min
Hops:
1 oz Chinook (13.o%) boil 60 min
0.50 oz Citra (12.0%) add to boil at 5 min
Lautering rate of distilled water treated with minerals
I used distilled water at a rate of 1.5 qt per pound of grain for the mash for boil adding 4.3 grams of Gypsum, 4.3 grams of Epsom salt, 4.0 grams of baking soda, 2.0 grams of Calcium Chloride, 0.9 grams of chalk, and 1.7 grams of pickling lime.
Sparging:I used 2 quarts distilled water per pound of grain using same minerals. I sparged the grains for 50 minutes with 170 degree water.
Boil the wort for 60 min. adding hops, moss as mentioned. cool the wort to 75 degrees before adding yeast starter made the day before. Racked it to primary and left it at 68 degrees for seven days.
On the day before transfer to secondary you will need 3.5 pounds of fresh cracked black walnuts no shells. You will need to bake the walnuts at 250 until lightly tanned. use a paper towel to wipe up any oils the show. If none shows don't worry. You will boil the nuts later.
On the day of transfer to secondary boil the nuts for 5 minutes in 2 cups of distilled water. Cool in an ice bath and scoop off oils that float to top. there will be some left but again don't worry. Oils will kill the head but you will rack without oils later. once cooled place in secondary fermentor and transfer your wort into the secondary. Let it rest for 7 days at 68 to 70 degrees.
I force carbonate my keg. When racking into your keg you will see oils on the top of the fermentor/carboy. just make sure you draw from below the oil line and stop before any oils make it into your keg or bottling bucket.
You end up with a earth,black walnut infused bitter that will blow your mind!
Enjoy!
