ohiobeer29
Well-Known Member
- Joined
- Jul 4, 2014
- Messages
- 104
- Reaction score
- 10
wondering if I'm on the right track here.
rye---1.6oz
roasted Barley----1.6oz
flaked Barley-16 oz
Special B---1.6 oz
Cara Munich malt---1.6oz
Brew above at 155 degrees for 60 minutes
then add:
Extra Dark DME 38.4 oz
Brown Belgian Candi Sugar 6.4oz
1 tblspoons Black Treacle
Columbus Hops 0.05 oz
Magnum Hops 0.05 oz
Boil X 60 minutes, then add
Amarillo Hops 0.04 oz
1 teaspoon Saffron
Boil x 10 minutes, then cool to 80 degrees, put in fermenter
pitch in starter of London Ale yeast
Keep in primary for about 10 days, move to secondary......add 1.14g of Champagne yeast...Dry hop daily with 0.02 oz Amarillo hops in secondary for 16 days . continue in secondary until done. Bottle with fizz drops for priming.
let condition for 3 months
rye---1.6oz
roasted Barley----1.6oz
flaked Barley-16 oz
Special B---1.6 oz
Cara Munich malt---1.6oz
Brew above at 155 degrees for 60 minutes
then add:
Extra Dark DME 38.4 oz
Brown Belgian Candi Sugar 6.4oz
1 tblspoons Black Treacle
Columbus Hops 0.05 oz
Magnum Hops 0.05 oz
Boil X 60 minutes, then add
Amarillo Hops 0.04 oz
1 teaspoon Saffron
Boil x 10 minutes, then cool to 80 degrees, put in fermenter
pitch in starter of London Ale yeast
Keep in primary for about 10 days, move to secondary......add 1.14g of Champagne yeast...Dry hop daily with 0.02 oz Amarillo hops in secondary for 16 days . continue in secondary until done. Bottle with fizz drops for priming.
let condition for 3 months
