I posted this in the original thread but I figured I would post it here also. Does anyone have or could convert this recipe to an extract or at least a partial since I am a new brewer and that's all I'm capable of at this moment.
Thanks ahead of time. I really hope to brew this for Christmas.
Recipe Type: All Grain
Yeast: US-05 Cake
Yeast Starter: No
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.071
Final Gravity: 1.023
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 90
Tasting Notes: Spicy Christmas Brew, I'm hoping for the best, and will post Pictures.
10 lbs. American 2-row
.5 lbs. English Chocolate Malt
1.5 lbs. CaraMunich III®
1 lbs. Carafa III®
1 lbs. Lactose
1 oz. Saaz (Pellets, 4.5 %AA) boiled 60 min.
1 oz. Saaz (Pellets, 4.5 %AA) boiled 30 min.
Yeast : US-05 Cake
(Grain Bill Adapted from Z987K's Chololate Coffee Stout)
Single Infusion mash with 3.5 gallons of water for 50 minutes at 155 degrees.
Batch sparge with 3.5 gallons, top to 6 gallons for boil.
90 minute Boil, add Hops and begin hop schedule after 30 minutes of good boil, add Lactose during last 10 minutes of boil.
After initial 14 days, rack onto 1/2 gallon of Cold Brewed Coffee. This MUST be a holiday Spice blended coffee such as Gevalia Christmas Spice.
Brew on the Second Weekend of August, 14 days in Primary, Rack with Coffee and Keg / Bottle on Thanksgiving Weekend. This will be ready by Christmas.