SlapYoMomaBrew
Member
I have tweaked this over three batches to get it where it is now. I am always up for further adjustments though so feel free to chime in.
Recipe below:
5 gallon batch
1 lbs Weyermann Bohemian Pilsner
1 lbs Briess Carapils
5 lbs Amber Malt Extract
2 lbs Dark Malt Extract
1 lbs DM180 Belgian Candi Syrup
1 lbs Texas Organic Honey (can sub for corn sugar or an extra pound or Candi Syrup)
1 oz Gr. Hallertauer, 60 min (can sub German Tradition if needed)
1 oz Fuggles, 15 min
1 oz US Saaz, 10 min
5 tsp Fermax Yeast Nutrient
1 tsp Irish Moss (optional)
Total IBU: 50.6 (not counting keg dryhop)
Yeast: WLP550 (I don't use a starter buy you can)
Aerate: O2 injection with 2 micron Stainless Steel Diffusion Stone for 30-60 sec, then Agitation for 5 min sealed
ABV: 9-10?
Primary fermentation is usually done in 1 week, Use Hydrometer to check. Final Gravity should be around 1.017.
I then cold crash, then rack into keg.
Taste: Complex, with a smooth caramel finish
Color: Dark Red with a verily light tan head
Recipe below:
5 gallon batch
1 lbs Weyermann Bohemian Pilsner
1 lbs Briess Carapils
5 lbs Amber Malt Extract
2 lbs Dark Malt Extract
1 lbs DM180 Belgian Candi Syrup
1 lbs Texas Organic Honey (can sub for corn sugar or an extra pound or Candi Syrup)
1 oz Gr. Hallertauer, 60 min (can sub German Tradition if needed)
1 oz Fuggles, 15 min
1 oz US Saaz, 10 min
5 tsp Fermax Yeast Nutrient
1 tsp Irish Moss (optional)
Total IBU: 50.6 (not counting keg dryhop)
Yeast: WLP550 (I don't use a starter buy you can)
Aerate: O2 injection with 2 micron Stainless Steel Diffusion Stone for 30-60 sec, then Agitation for 5 min sealed
ABV: 9-10?
Primary fermentation is usually done in 1 week, Use Hydrometer to check. Final Gravity should be around 1.017.
I then cold crash, then rack into keg.
Taste: Complex, with a smooth caramel finish
Color: Dark Red with a verily light tan head
