todd_k
Well-Known Member
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- Jan 22, 2006
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It says to ferment for 2 weeks at 65F, isn't that a little high? White Labs website says the optimum temp for fermentation is 50-55F.
5 gallons, extract with grains
OG = 1.038, FG = 1.010, IBU = 22
Ingredients:
4 oz. black malt
4 oz. dark crystal malt (90° Lovibond)
6 2/3# US 2 Row
4 AAU Hallertauer hops (1 oz. of 4% alpha acid)
2 AAU Saaz hops (2/3 oz. of 3% alpha acid)
Munich Lager yeast (White Labs WLP838)
1 cup dark creme de cocoa
1 cup cherry liqueur
Step by Step:
Steep black and crystal malts in 2.5 gallons of cold water. Gradually raise heat to 150° F, hold 30 minutes.
Remove grains and rinse them back into the pot with hot water. Stir in dry malt, bring to boil. Boil 15 minutes,
add Hallertauer hops. Boil 45 minutes, add Saaz hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to
fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 65° F, pitch yeast. Seal and
ferment for two weeks at 65° F, then rack to secondary and age in a cold dark place (45° F) for a month. Prime
with corn sugar, add liqueurs and bottle. Bottle condition cold (40° F) and dark for two months or more.
Not that it matters but I converted this to AG, I just haven't changed it on my pc yet.
5 gallons, extract with grains
OG = 1.038, FG = 1.010, IBU = 22
Ingredients:
4 oz. black malt
4 oz. dark crystal malt (90° Lovibond)
6 2/3# US 2 Row
4 AAU Hallertauer hops (1 oz. of 4% alpha acid)
2 AAU Saaz hops (2/3 oz. of 3% alpha acid)
Munich Lager yeast (White Labs WLP838)
1 cup dark creme de cocoa
1 cup cherry liqueur
Step by Step:
Steep black and crystal malts in 2.5 gallons of cold water. Gradually raise heat to 150° F, hold 30 minutes.
Remove grains and rinse them back into the pot with hot water. Stir in dry malt, bring to boil. Boil 15 minutes,
add Hallertauer hops. Boil 45 minutes, add Saaz hops. Boil 15 minutes, remove from heat, cool 15 minutes. Add to
fermenter along with enough chilled, pre-boiled water to make 5.25 gallons. Cool to 65° F, pitch yeast. Seal and
ferment for two weeks at 65° F, then rack to secondary and age in a cold dark place (45° F) for a month. Prime
with corn sugar, add liqueurs and bottle. Bottle condition cold (40° F) and dark for two months or more.
Not that it matters but I converted this to AG, I just haven't changed it on my pc yet.