- Recipe Type
- All Grain
- Yeast
- s-04
- Yeast Starter
- Washed Yeast
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.088
- Final Gravity
- 1.031
- Boiling Time (Minutes)
- 60
- IBU
- 44
- Color
- 42 SRM
- Primary Fermentation (# of Days & Temp)
- 7 @ 70F
- Secondary Fermentation (# of Days & Temp)
- 14 @70F
- Tasting Notes
- Dark, thick and full of flavor
Fermentables
Amber Unhopped LME 4.5 lb
Amber Unhopped LME 4.5 lb Late boil
Brown Sugar, Light 0.88 lb Late boil
Oats, Flaked 0.5 lb
Briess Roasted Barley 0.5 lb
Pale Malt, 6 Row, US 0.5 lb
Black (Patent) Malt 0.5 lb
Briess Chocolate Malt 0.5 lb
Molasses 0.5 lb Late boil
Lactose (Milk Sugar) 0.5 lb Late boil
Briess Carapils® Malt 0.25 lb
Briess Caramel Malt 60L 0.25 lb
Hops
Liberty (US) 0.5 oz 60 min Boil Pellet 3.9%
Amarillo (US) 0.9 oz 60 min Boil Pellet 10.3%
Simcoe (US) 0.9 oz 60 min Boil Pellet 12.2%
Liberty (US) 0.5 oz 30 min Boil Pellet 3.9%
Amarillo (US) 0.0 oz 30 min Boil Pellet 10.3%
Extras
Cocoa Powder 12.0 tbs late boil
Oak Chips 1.5 oz 2 weeks in the Secondary
Yeast
Fermentis Safale S-04_ (I used washed yeast cake from a batch of cider. I might use two fresh pack next time)
This is my biggest project yet. I took it on due to all my cider making. I needed something dark and rich to have when I am not in the mood for cider. This is a basic stove top mini mash.
Mash the grains at around 150F degrees for and hour in 2 gallons of water.
Rinse the grains with a gallon of 160F water.
Add half of the malt extract to the water and bring to a boil.
follow the above schedules for hops and late additions.
After done with boiling cool wort and add to fermentor. Top off with cold water. (How your tap water is determines how cool you need to get your wort)
Pitch yeast when your complete wort (5.5 gal) is below 80F.
Let this ferment for at least a week.
Put oak chips into secondary and transfer beer. Allow to ferment for at least another 2 weeks.
I primed the beer with 2/3 cup brown sugar before bottling.
Amber Unhopped LME 4.5 lb
Amber Unhopped LME 4.5 lb Late boil
Brown Sugar, Light 0.88 lb Late boil
Oats, Flaked 0.5 lb
Briess Roasted Barley 0.5 lb
Pale Malt, 6 Row, US 0.5 lb
Black (Patent) Malt 0.5 lb
Briess Chocolate Malt 0.5 lb
Molasses 0.5 lb Late boil
Lactose (Milk Sugar) 0.5 lb Late boil
Briess Carapils® Malt 0.25 lb
Briess Caramel Malt 60L 0.25 lb
Hops
Liberty (US) 0.5 oz 60 min Boil Pellet 3.9%
Amarillo (US) 0.9 oz 60 min Boil Pellet 10.3%
Simcoe (US) 0.9 oz 60 min Boil Pellet 12.2%
Liberty (US) 0.5 oz 30 min Boil Pellet 3.9%
Amarillo (US) 0.0 oz 30 min Boil Pellet 10.3%
Extras
Cocoa Powder 12.0 tbs late boil
Oak Chips 1.5 oz 2 weeks in the Secondary
Yeast
Fermentis Safale S-04_ (I used washed yeast cake from a batch of cider. I might use two fresh pack next time)
This is my biggest project yet. I took it on due to all my cider making. I needed something dark and rich to have when I am not in the mood for cider. This is a basic stove top mini mash.
Mash the grains at around 150F degrees for and hour in 2 gallons of water.
Rinse the grains with a gallon of 160F water.
Add half of the malt extract to the water and bring to a boil.
follow the above schedules for hops and late additions.
After done with boiling cool wort and add to fermentor. Top off with cold water. (How your tap water is determines how cool you need to get your wort)
Pitch yeast when your complete wort (5.5 gal) is below 80F.
Let this ferment for at least a week.
Put oak chips into secondary and transfer beer. Allow to ferment for at least another 2 weeks.
I primed the beer with 2/3 cup brown sugar before bottling.
