profbaker11
Member
http://www.midwestsupplies.com/chocolate-covered-beavr-nutz.html
This kit caught my eye and I wasn't sure if anyone has tried it or not...thoughts, suggestions....SHOULD I AVOID IT!?!?!
Fermentables: 6lbs Gold Liquid Extract
3lbs Extra Dry Malt Extract
Grains:
1lb 6 row malt
1lb rolled oats
1.6lb chocolate malt
4oz Carapils
8oz roasted barley
8oz caramel 120L
Hops:
1oz Chinook
2oz Spalt
Extras:
4oz coca nibs
2 6.5 jars of peanut powder.
Instructions:
Steeping Grains If you did not have your grains crushed in our store then use a rolling pin or an empty beer bottle to lightly crush the grains. You will save a lot of time by using a mill. Next, put the crushed grains into the muslin boiling bag. Heat 6-8 quarts of water to 165-170°F. Hydrate the bag of grain in your heated water and let it rest at ~154°F for 30-60 minutes. This will be a very thick mixture and is your mini mash. Do your best to hydrate all of the grain. Meanwhile, heat 6-8 quarts sparge (rinse) water in a separate pot to 170°F. After the 30-60 minutes, remove and rinse the grain bag with your sparge water into your brew kettle. Top up with as much water as your brew kettle will hold for a 5 gallon batch. Crank the heat up to high and bring the steeping water up to a boil and then remove from heat.
The Boil With the kettle removed from the burner, add the malt extract (some kits contain liquid (LME), dry (DME) or both). Make sure to stir the water so the malt extract does not scorch on the bottom of your pot. When the extract is fully dissolved, return the kettle to the burner. As soon as you see a boiling bubble add 1 oz Chinook and ¾ oz Spalt bittering hops and boil 60 minutes for optimal hop utilization and bittering. Add ½ oz Spalt aroma hops for the last 20 minutes and remove the pot from the burner.
After 5-7 days of fermentation, transfer into a secondary glass carboy on top of 2 6.5oz jars of peanut butter powder and ¼ cup of cocoa powder (optional). After 3 days add 4 ounces of cocoa nibs. Allow the secondary to continue for another 7 days (10 days total since the initial transfer). After the secondary is completed proceed to bottling.
This kit caught my eye and I wasn't sure if anyone has tried it or not...thoughts, suggestions....SHOULD I AVOID IT!?!?!
Fermentables: 6lbs Gold Liquid Extract
3lbs Extra Dry Malt Extract
Grains:
1lb 6 row malt
1lb rolled oats
1.6lb chocolate malt
4oz Carapils
8oz roasted barley
8oz caramel 120L
Hops:
1oz Chinook
2oz Spalt
Extras:
4oz coca nibs
2 6.5 jars of peanut powder.
Instructions:
Steeping Grains If you did not have your grains crushed in our store then use a rolling pin or an empty beer bottle to lightly crush the grains. You will save a lot of time by using a mill. Next, put the crushed grains into the muslin boiling bag. Heat 6-8 quarts of water to 165-170°F. Hydrate the bag of grain in your heated water and let it rest at ~154°F for 30-60 minutes. This will be a very thick mixture and is your mini mash. Do your best to hydrate all of the grain. Meanwhile, heat 6-8 quarts sparge (rinse) water in a separate pot to 170°F. After the 30-60 minutes, remove and rinse the grain bag with your sparge water into your brew kettle. Top up with as much water as your brew kettle will hold for a 5 gallon batch. Crank the heat up to high and bring the steeping water up to a boil and then remove from heat.
The Boil With the kettle removed from the burner, add the malt extract (some kits contain liquid (LME), dry (DME) or both). Make sure to stir the water so the malt extract does not scorch on the bottom of your pot. When the extract is fully dissolved, return the kettle to the burner. As soon as you see a boiling bubble add 1 oz Chinook and ¾ oz Spalt bittering hops and boil 60 minutes for optimal hop utilization and bittering. Add ½ oz Spalt aroma hops for the last 20 minutes and remove the pot from the burner.
After 5-7 days of fermentation, transfer into a secondary glass carboy on top of 2 6.5oz jars of peanut butter powder and ¼ cup of cocoa powder (optional). After 3 days add 4 ounces of cocoa nibs. Allow the secondary to continue for another 7 days (10 days total since the initial transfer). After the secondary is completed proceed to bottling.
