Mismost
Well-Known Member
Life has just gotten way too fast here lately. But, I still wanted to do some sort of a darker, malty beer for Christmas. Swung by the big old HBS and took a look around. Picked up a Muntons Bock can kit, a pound of chocolate malt, 2 pounds of Dark DME, and some pecan flavoring.
Did a mini mash with the chocolate malt, a 1/2 pound of oatmeal, a couple ozs of Puerto Rico coffee....stirred in the bock can and DME...topped off to 6 gallons and set it in the ferm chamber...pitched the yeast this morning at 70 degrees.
Started at 8:00 PM finished, cleaned up before the 10;00 news came on....love extract brewing! Figure it'll be a real Ba$tard Bock since it is brewed as an ale, not lagared with chocolate, coffee, and pecan notes with I hope a bit of creamy mouth feel from the oatmeal. My SIL said it sounded like a pretty ballsy recipe...he suggested Big Balls Bock for the label. I just want a decent different beer.
Did a mini mash with the chocolate malt, a 1/2 pound of oatmeal, a couple ozs of Puerto Rico coffee....stirred in the bock can and DME...topped off to 6 gallons and set it in the ferm chamber...pitched the yeast this morning at 70 degrees.
Started at 8:00 PM finished, cleaned up before the 10;00 news came on....love extract brewing! Figure it'll be a real Ba$tard Bock since it is brewed as an ale, not lagared with chocolate, coffee, and pecan notes with I hope a bit of creamy mouth feel from the oatmeal. My SIL said it sounded like a pretty ballsy recipe...he suggested Big Balls Bock for the label. I just want a decent different beer.