Pelikan
Well-Known Member
EDIT: I've made a few changes to the recipe based upon the Young's email and input I've gotten.
Young's DC is one of my favorite beers, without any doubt in mind. A holy grail for me would be to come somewhere close...it wouldn't even have to be dead on, just close.
I've seen a few recipes out there, and I've put together an extract version that I think is a good compromise between them all. Let me know what you think...this is for five gallons, with a three gallon initial brew size..all of these are estimations based upon calculator plug-ins:
Yeast: Wyeast London Ale
OG: 1.054
FG: 1.014 (assuming about 75% attenuation)
31 SRM
23 IBU
Extracts, etc:
Light DME = 5 lbs
Lyle's Dark Syrup = 1 lb
Special Grains (steeped at 150ish*F for 30 minutes or so):
British Chocolate = 5 Ounces
Roasted Barley = 4 Ounces
Flaked Oats = 12 Ounces
Hops:
Willamette (6.4%) Whole, 1.5 ounces at 60 minutes.
Additives:
Yeast Nutrient Cap = 1 (10 minute boil)
Burton's Salts = 3 tsp (I use RO water to brew)
Chocolate Extract (alcohol based) = 2 ounces at racking/priming
Lactose = 1 lb at racking/priming
One question I have...with a recipe like this, could I boil all the extras (yeast cap, salts, etc) in a small pot separate from the wort..maybe a gallon or so...so as not to interfere with hop boiling? I boil all the water I use anyway (of course making sure to cool it), so I inevitably have a pot or two of clear water boiling on the stove in addition to the wort.
Any insight, in general, is greatly appreciated.
Young's DC is one of my favorite beers, without any doubt in mind. A holy grail for me would be to come somewhere close...it wouldn't even have to be dead on, just close.
I've seen a few recipes out there, and I've put together an extract version that I think is a good compromise between them all. Let me know what you think...this is for five gallons, with a three gallon initial brew size..all of these are estimations based upon calculator plug-ins:
Yeast: Wyeast London Ale
OG: 1.054
FG: 1.014 (assuming about 75% attenuation)
31 SRM
23 IBU
Extracts, etc:
Light DME = 5 lbs
Lyle's Dark Syrup = 1 lb
Special Grains (steeped at 150ish*F for 30 minutes or so):
British Chocolate = 5 Ounces
Roasted Barley = 4 Ounces
Flaked Oats = 12 Ounces
Hops:
Willamette (6.4%) Whole, 1.5 ounces at 60 minutes.
Additives:
Yeast Nutrient Cap = 1 (10 minute boil)
Burton's Salts = 3 tsp (I use RO water to brew)
Chocolate Extract (alcohol based) = 2 ounces at racking/priming
Lactose = 1 lb at racking/priming
One question I have...with a recipe like this, could I boil all the extras (yeast cap, salts, etc) in a small pot separate from the wort..maybe a gallon or so...so as not to interfere with hop boiling? I boil all the water I use anyway (of course making sure to cool it), so I inevitably have a pot or two of clear water boiling on the stove in addition to the wort.
Any insight, in general, is greatly appreciated.