Congrats on brewing a beer that makes me wish I hadnt spent my money on plane tickets to cancun.
Now that is saying something Thanks!!
Congrats on brewing a beer that makes me wish I hadnt spent my money on plane tickets to cancun.
Gedvondur - here's the recipe...
8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
5 lbs Amber LME
2 lbs Muntons Wheat extract
1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)
Heat 6 qts to 160*, steep grain for 45 min
add water to ~ 2.5 gallons, boil, add extract, hop to schedule
All the grain and Extract/LME adds sugars (unfermentable & fermentable) to the wort. In this case the fermentable sugars are coming from the Extract (amber & wheat).
Thanks wyzazz and BTW, that sig is about as good as it gets...
HA! found out already, face coated with caramelly old scottish courage, I've had worst stuff all over my face.:rockin:
ILuvIPA said:Looks like this one has had a lot of brewing success since the original post. . .how about some tasting notes from those who've brewed it?
Hmmmm this beer looks and sounds awesome! I think I know what I'll be brewing for the winter time!
Gedvondur - here's the recipe...
8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
5 lbs Amber LME
2 lbs Muntons Wheat extract
1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)
Heat 6 qts to 160*, steep grain for 45 min
add water to ~ 2.5 gallons, boil, add extract, hop to schedule
1. What is the grain portion of this recipe that I need to steep?
8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
2. Do I leave it in the water throughout the entire steep/boil process?
No, see the last portion of the instructions.
Heat 6 qts to 160*, steep grain for 45 min
3. I assume I steep the grain in a "tea bag?"
Use something like this.
4. When adding the two extract ingredients I just pour them in the water and don't worry about putting them in a "tea bag?"
They don't go in the bag but you want to remove the pot from the heat before pouring them in.
6. After the boil is complete do I need to aerate the wort after it's cooled?
Popur it into the fermenter then top off to whatever volume the recipe calls for(probably 5 gallons).
7. After it's cooled, do I pour into a fermenting vessle (should it be in a glass carboy?) & pitch yeast, slap a lid & air lock on it and let it sit till it stops bubbling?
I think most people would recommend at least 2 weeks and closer to 3. You leave it in there until you get 3 consecutive days with the same gravity reading on your hydrometer. I personally put it into the fermenter and don't touch it until 2 weeks later. I take a hydrometer reading then leave it alone for another week. If you read around the forum you will probably run across Revvy's "don't use the airlock to gauge your fermentation use your hydrometer" post. It is very informative and I suspect he cuts and pastes it. I have come across it about every other day since I started to post here.
I would recommend reading How to Brew and around this forum a little more before starting. I would also recommend buying and brewing an extract kit before trying to do the recipe you posted. It isn't necessary but all of your questions would have been in the instructions included in an extract kit. It is a good way to get your process down.
Shoot, #6 after topping off to whatever the instructions call for you should aerate your wort.
Gedvondur - here's the recipe...
8 oz Caramel Wheat
2 oz Chocolate
2 oz Black Patent
1 lb Crystal 32: Carastan
5 lbs Amber LME
2 lbs Muntons Wheat extract
1 oz Chinook (60 min)
1 oz Perle (60 min)
1 oz Cascade (20 min)
.5 oz Willamette (2 min)
Heat 6 qts to 160*, steep grain for 45 min
add water to ~ 2.5 gallons, boil, add extract, hop to schedule
For the chocolate grains would it be malt, rye, or wheat?
Also, does anyone else have reviews of this beer?
Did you steep the chocolate like grains or add it to the boil?It's just regular chocolate. I used 1 oz of Dove chocolates & 1 oz of Hershey's Symphony with toffee bits.
It's still bubbling in the fermenter, albeit very very slowly now. I'll either bottle this Tues or this coming weekend. Then 6 weeks from then I'll let you know how it is!....
Umm, no that is not chocolate - it is chocolate malt.
I'm sure it will be fine - just different
ok it's all bottled up now. Had half a bottle left at the end so instead of capping that one me and my buddy decided to sample it. It was so good we each opened a newly capped bottle and drank it! Looking forward to a fully carbonated taste.
I discovered that I lose about 1 1/2 gallons of water during the hour long boil. My plan for batch 2 is to cool the wort with approx 1 1/2 gallons worth of ice instead of using a wort chiller or simply waiting for it to cool. We used about 1/2 gallon worth of ice to speed up the cooling process in batch 1 with no apparent ill effects.
Don't know exactly how different it'll be from the original recipe with my mistake of using real chocolate instead of the chocolate malt, so far so good. I think in batch 2 I'm going to use less hops (about 1/2 as much) with the chocolate malt and real chocolate (hasn't hurt having it in there so far) and see how that pans out.
Interesting that you find it so far from the original mountain ale. We did side by sides and it was clearly a good clone. The hop profile was spot on, and the flavors were very close. I know you did the chocolate thing but I can't believe it would have changed it so much for the worse. Two questions I would ask are what was the volume you boiled (hop utilization) and how long did it condition? Mine was three weeks in the keg before we tapped it. I wonder why your results are so different.
EDIT: just reread your post. 10 days in - got it! I need to read better.
Interesting that you find it so far from the original mountain ale. We did side by sides and it was clearly a good clone. The hop profile was spot on, and the flavors were very close. I know you did the chocolate thing but I can't believe it would have changed it so much for the worse. Two questions I would ask are what was the volume you boiled (hop utilization) and how long did it condition? Mine was three weeks in the keg before we tapped it. I wonder why your results are so different.
EDIT: just reread your post. 10 days in - got it! I need to read better.
Was so excited to see this recipe here! Do you think it's necessary to do a secondary?
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