Went to the local brew shop and got some supplies, did some research, had some thoughts,...
Here's what I got:
-1 three pound bag dry amber extract
-1 one pound bag extra dark dry extract
-1 one pound bag chocolate malt
-1 one pound bag crystal 60L malt
Here's what I plan to do:
Using a coffee grinder set to it's coarsest setting, grind the chocolate and crystal malts. Steep them with a gallon of water each at ~160 degrees F for ~40 minutes (too long?). Filter wort thru coffee filter.
Cook extract- throw both the amber and the extra dry in at the same time, using the appropriate volume of water and other ingredients. I will substitute half of the corn sugar with brown sugar.
Now, should I use this wort as part of the volume of liquid used to cook the extract, or should I cook the extract with water THEN add the wort after cooling? I'm figuring that I might cook off some of the flavor/aroma of the wort by using it in the cook of the extract.
As for the hops, I have no idea, either about how long or about which ones. Usually, I put the hop pellets in a small straining bag, throw it in with the cook, and leave it in for the entire ferment. I've seen people using this hops for 30 minutes, that hops for 5 minutes,...with no mention about leaving any hops in for the entire ferment.
Which hops and for how long would you all use?
I'll check the specific gravity of the mixture- I'll add corn sugar to get the SG to around 1.065. I'll then use either
-Safale US56 Dry Ale Yeast
-Saflager s23 Dry Lager Yeast
-Nottingham Brewing Yeast
Which do you all think?
After fermentation, I'll filter it as best I can, prime it with corn sugar, bottle it, wait ~1 week, then drink.
Any pointers, observations, criticisms,...would be greatly appreciated!
Thanks in advance!