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Old 01-24-2012, 03:28 PM   #1
DarkBrood
Recipes 
 
Aug 2010
Manchester, NH
Posts: 362
Liked 14 Times on 13 Posts


Recipe Type: Partial Mash   
Yeast: Nottingham   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.5   
Original Gravity: 1.048   
Final Gravity: 1.009   
IBU: 17.5   
Boiling Time (Minutes): 60   
Color: 28   
Primary Fermentation (# of Days & Temp): 5 @ 70*F   
Additional Fermentation: 6+ weeks bottle conditioning   
Secondary Fermentation (# of Days & Temp): 9 @ 70*F   
Tasting Notes: Yummy and smooth.   

Recipe Type: Extract/Partial Mash
Yeast: Danstar Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.009
IBU: 17.5
Color: 28
ABV: 5.1%

Water:
-------------------------------------------------
Start Water: Poland Spring
Target Water: Dublin, Ireland
Added:
1.3 gm Gypsum
0.6 gm Epsom Salt
0.7 gm Baking Soda
1.3 gm Calcium Chloride
4.3 gm Chalk

Partial Mash Ingredients:
-------------------------------------------------
24.3 oz Flaked Oats [2.0]
9.0 oz Roasted Barley [575.0]
Mashed 40 min. at 120*F-->165*F

Boil Ingredients:
-------------------------------------------------
3.20 lb Northern Brewer Dark LME [24.0] (60 min.)
1.00 lb Briess Pilsen Light DME [2.3] (60 min.)
0.81 lb Nestle Toll House 100% Cocoa Powder [12.0] (60 min.)
1.00 lb Lactose [0.0] (60 min.)
1.00 tsp Irish Moss (10 min.)

Hops:
-------------------------------------------------
1.00 oz Willamette [4.7%] (60 min.)

Notes:
-------------------------------------------------
At last two days of secondary, added:
2 Madagascar Vanilla Beans, soaked 24hrs in 1/3c Bacardi White

Fermentation:
-------------------------------------------------
Primary: 5 days at 70*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.

Tasting Notes:
-------------------------------------------------
At 4 weeks in the bottle, still a little green.
At 6 weeks, vanilla shows up - along with sediment and floaters.
Further aging increases vanilla strongly and chocolate with subtlety.

__________________
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company
WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com

 
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Old 05-16-2013, 07:20 AM   #2
p4in7r4in
Recipes 
 
Feb 2012
Posts: 18

Sounds good! May brew this Sunday. Have you tried brewing it without water modification? My water taste amazing, so I figure I'd not mess with it when I do this brew.

 
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