etamme
Active Member
- Recipe Type
- Partial Mash
- Yeast
- WYST American Ale II
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.074
- Final Gravity
- 1.022
- Boiling Time (Minutes)
- 60
- IBU
- 17
- Color
- 20 SRM
- Primary Fermentation (# of Days & Temp)
- 6
- Secondary Fermentation (# of Days & Temp)
- 6
- Tasting Notes
- Smooth afternotes of mild nutmeg mellow out a dark and robust flavor.
Ingredients
Preboil
combine chocolate malt and 8qt. water soak at the following schedule.
Sparge grain bag with warm water and squeeze into the boil pot.
Boil
Post Boil
- 8lb Amber malt extract
- 1lb chocolate malt
- 1.5oz Galena bittering hops
- 1oz Cascade finishing hops
- 1/4 tsp. fresh ground nutmeg
- 2 3" cinnamon sticks
- WYeast American ALE II smack pack
Preboil
combine chocolate malt and 8qt. water soak at the following schedule.
- 130 deg F 20min
- 165 deg F 40 min
Sparge grain bag with warm water and squeeze into the boil pot.
Boil
- Add as much water as possible to the boil pot, up to 5 gallons total.
- bring water to boil
- add malt extract and bring to boil again
- start 60 min boil timer
- with 15 minutes left add galena hops and clarifyer (irish moss)
- with 5 minutes left add cinnamon and nutmeg
- with 2 minutes left add cascade hops
Post Boil
- After the 60 boil is complete. Use a wort chiller to rapidly cool the wort to 75 degrees F
- Check the starting gravity
- pitch yeast
