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Old 09-05-2009, 11:56 PM   #1
Apr 2009
Central Iowa
Posts: 25

1# Gambrinus Honey malt
1# chocolate malt
steep @ 160 for 35 min. in 1.5 Gal H20
Boil for 20 min
1# DME- Plain extra light
1 can apple juice concentrate
1/4 t. citric acid
1 T. irish moss
3 Gal. apple juice
Nottingham Yeast

S.G. of 1.056

Looks pretty dark from the chocolate malt. Interesting to see if it lightens up.
"If God had intended us to drink beer, He would have given us stomachs."
-David Daye

Primary: Blue Balls Belgian Wit
Secondary: Mead Cider
Keg: Vanilla Cream Ale
-Summer Smash Ale
-Vanilla Cream Ale
-Liberty Cream Ale

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Old 09-06-2009, 03:48 AM   #2
Scut_Monkey's Avatar
Jan 2009
Pittsburgh, Pennsylvania
Posts: 2,656
Liked 14 Times on 14 Posts

I think that's a lot of chocolate malt to pair with something with a very delicate flavor like apple cider/juice. Is this what you are going for? Perhaps I'm thrown off because maybe steeping wont extract nearly as much flavor as doing all grain with a pound of chocolate. This is what I'm use to.

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Old 09-06-2009, 04:01 AM   #3
PintOfBitter's Avatar
Feb 2007
Posts: 1,154
Liked 11 Times on 10 Posts

probably won't lighten. sounds pretty chocolatey, but might be good. let us know how it comes out. hope your Notty wasn't from the recalled batch...

Maybe you can use these Grain, Hops, Yeast Reference Charts

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