Kahlinn
New Member
Hey guys, I had found this recipe through another website and while it has all of the ingredients listed it's a bit hazy on amounts and brewing technique.
50# Maris Otter Barley
3# 60L Crystal Malt
2# Chocolate Malt
1# Black Patent Malt
8oz Fresh and Local Sassafras Root
6oz Cluster Hops
British Ale yeast- White Labs
I'm slowly breaking away from the 20 min boil type kits, though am decently versed in making meads from scratch so I will admit that I am not entirely sure as to how to proceed. I was thinking about 6lbs of the Maris Otter malt, not sure as to the rest. Their measurements (if the # symbol denotes lbs). When should the sassafras be added? I would assume not to the boil, in the thought that it would make everything bitter?
Thank you so much!
50# Maris Otter Barley
3# 60L Crystal Malt
2# Chocolate Malt
1# Black Patent Malt
8oz Fresh and Local Sassafras Root
6oz Cluster Hops
British Ale yeast- White Labs
I'm slowly breaking away from the 20 min boil type kits, though am decently versed in making meads from scratch so I will admit that I am not entirely sure as to how to proceed. I was thinking about 6lbs of the Maris Otter malt, not sure as to the rest. Their measurements (if the # symbol denotes lbs). When should the sassafras be added? I would assume not to the boil, in the thought that it would make everything bitter?
Thank you so much!
