JakeWallace
Member
I'm new to home brewing, after receiving a Mr. beer kit for Christmas. I've been reading everything I could get my hands on, including Tap Into The Art and Science of Brewing by Bamforth, a reference guide put out by Brew Your Own magazine, Home Brew Favorites, and a ton of recipes, and after building a 5 gallon primary fermenter I came up with this recipe using locally available ingredients. I'm going to build a secondary tonight, and I already bought a Cornelius keg with a CO2 tank and regulator to force carbonate it. Let me know what you guys think, or what you would have done differently and why. Thanks.
YEAST:
Safale S-04 Dry Ale Yeast
HOPS:
1/2 oz. Fuggles Hops 4.8% Bittering @ 50 minutes
1 oz. Kent Goldings Hops 4.9% Flavoring @ 10 minutes
1/2 oz. Fuggles Hops 4.8% Aroma @ heat off
FERMENTABLES:
1 lb. Victory Malt
1/2 lb. Caramel Malt
1 lb. Chocolate Malt
1/2 lb. Black Patent Malt
3/4 lb. Steel Cut Oats - 12 oz.
1 lb. Munton's Plain DME
2 lbs. Carlson Briess Sparkling Amber DME
3.75 lbs. Coopers Stout Extract Syrup
3 oz. Robust Molassis (Unsulphered)
OTHER ADJUNCTS:
6 oz. Lactose
1 tsp. Irish Moss
1/4 lb. Sumatra Whole Bean Coffee
4 oz. Giradehelli 70% Cäcoa
4 tsp. Gypsum
Brita filtered 2 galloins of tap water to a 16 qt. stainless steel pot, heeted to 170°F and treated with gypsum. Put all the grainss into two boil bags and steeped at 155°F for 60 minutes. Removed boil bags and sparged in an 8 qt. pot with pre-boiled, 80° filtered water for 90 minutes while I worked with the extracts in the original 16 qt. pot. I turned the flame to high and stired in the DMEs and the liquid extract, and the molassis and brought to a boil. I added the bittering hops and the chocolate to a nylon mesh boil bag and boiled for 50 minutes before adding the flavoring hops and the Irish moss. I stirred in the lactose and boiled for another 10 minutes, turned off the heat, and added the last of the hops and the coffee beans. After 10 minutes I added 1 1/2 gallons of filtered, pre-boiled water @ 80° and added the water from the 8 qt. pot, transferred it to the 5 gallon fermenter where I topped with filtered cold water and put it out in the snow to cool. The gravity was at 1.070 when I pitched the yeast. The primary fermenter was placed on a tile floor in my garden apartment that has an ambient temperature of 76°. Within 6 hours there was activity in the air lock, and by 12 hours the water in the air lock was bubbling vigorously. At 24 hours, fermentation started to slow, but it's still bubbling about once every 1-2 seconds. I'm planning 5 days in the primary and 2-3 weeks in the secondary before transferring into the keg through a few layers of nylon mesh bags to catch any solids that might make it through to that point.
YEAST:
Safale S-04 Dry Ale Yeast
HOPS:
1/2 oz. Fuggles Hops 4.8% Bittering @ 50 minutes
1 oz. Kent Goldings Hops 4.9% Flavoring @ 10 minutes
1/2 oz. Fuggles Hops 4.8% Aroma @ heat off
FERMENTABLES:
1 lb. Victory Malt
1/2 lb. Caramel Malt
1 lb. Chocolate Malt
1/2 lb. Black Patent Malt
3/4 lb. Steel Cut Oats - 12 oz.
1 lb. Munton's Plain DME
2 lbs. Carlson Briess Sparkling Amber DME
3.75 lbs. Coopers Stout Extract Syrup
3 oz. Robust Molassis (Unsulphered)
OTHER ADJUNCTS:
6 oz. Lactose
1 tsp. Irish Moss
1/4 lb. Sumatra Whole Bean Coffee
4 oz. Giradehelli 70% Cäcoa
4 tsp. Gypsum
Brita filtered 2 galloins of tap water to a 16 qt. stainless steel pot, heeted to 170°F and treated with gypsum. Put all the grainss into two boil bags and steeped at 155°F for 60 minutes. Removed boil bags and sparged in an 8 qt. pot with pre-boiled, 80° filtered water for 90 minutes while I worked with the extracts in the original 16 qt. pot. I turned the flame to high and stired in the DMEs and the liquid extract, and the molassis and brought to a boil. I added the bittering hops and the chocolate to a nylon mesh boil bag and boiled for 50 minutes before adding the flavoring hops and the Irish moss. I stirred in the lactose and boiled for another 10 minutes, turned off the heat, and added the last of the hops and the coffee beans. After 10 minutes I added 1 1/2 gallons of filtered, pre-boiled water @ 80° and added the water from the 8 qt. pot, transferred it to the 5 gallon fermenter where I topped with filtered cold water and put it out in the snow to cool. The gravity was at 1.070 when I pitched the yeast. The primary fermenter was placed on a tile floor in my garden apartment that has an ambient temperature of 76°. Within 6 hours there was activity in the air lock, and by 12 hours the water in the air lock was bubbling vigorously. At 24 hours, fermentation started to slow, but it's still bubbling about once every 1-2 seconds. I'm planning 5 days in the primary and 2-3 weeks in the secondary before transferring into the keg through a few layers of nylon mesh bags to catch any solids that might make it through to that point.