Dynachrome
Well-Known Member
Copied from my other thread.
Brew night. This will be my first attempt at a dark beer.
....three hours later. Oh man. I should have done this a long time ago. The wort smells awesome. Roasty-chocolaty-hopppy heaven.
I'm straining every last teaspoonful of tannin laden wort from the mash-tun too.
Slightly modified from The best of Brew your Own - 250 Classic Clone Recipes
22 lbs - 2 Row pale malt
2.2 lbs - 2 Vienna Malt
1.5 lbs - Crystal Malt 60L
1 lb chocolate malt 350L
1 lb roast barley 450L
___________________________
27.7lbs - total
Minimum water 1.5x27.7lbs grains - approx 11 gallons
I may add a little extra for grain absorption.
0.2 gallons absorbed per lb of grain = 5.5 extra
18.5 gallons total
Mash 8.5 gal at 160 deg F
Take first runnings and leave grain bed really wet.
Sparge 1, 4 gal at 180 deg F dropped to 163 deg F, "modified fly" w/dwell at 20 minutes.
Sparge 2, 4 gal at 180 deg F dropped to 163 "modified fly" then drain.
About 12 gallons Pre-boil. ...one gallon too many (again)....
Hops
60 min. - 2.0 oz Northern Brewers pellet
30 min. - 1.5 oz Fuggles pellet
3 min. - 2.20 oz Cascade whole leaf hop. (1.1x original 2 oz).
(I bought a scale because I over did it on the Ale version of this recipe)
Cooled a sample to get specific gravity.
Took a sample and cooled for SG. 1.066 after slow rolling boil.
Cooled overnight in a "Gales of November" garage.
Left out the yeast nutrient - changed the yeast - Ive been having good luck with dry Safale s-04 dry ale yeast.
Start yeast in 1 cup room temperature water for a few minuets till you see activity. Pitch yeast and cover pot.
Tastes tangy and roasty, this will probably have a lingering tin, but I like hat. Too early to tell - it will probably change a lot after fermenting and over the next few weeks bottle conditioning.
Brew night. This will be my first attempt at a dark beer.
....three hours later. Oh man. I should have done this a long time ago. The wort smells awesome. Roasty-chocolaty-hopppy heaven.
I'm straining every last teaspoonful of tannin laden wort from the mash-tun too.
Slightly modified from The best of Brew your Own - 250 Classic Clone Recipes
22 lbs - 2 Row pale malt
2.2 lbs - 2 Vienna Malt
1.5 lbs - Crystal Malt 60L
1 lb chocolate malt 350L
1 lb roast barley 450L
___________________________
27.7lbs - total
Minimum water 1.5x27.7lbs grains - approx 11 gallons
I may add a little extra for grain absorption.
0.2 gallons absorbed per lb of grain = 5.5 extra
18.5 gallons total
Mash 8.5 gal at 160 deg F
Take first runnings and leave grain bed really wet.
Sparge 1, 4 gal at 180 deg F dropped to 163 deg F, "modified fly" w/dwell at 20 minutes.
Sparge 2, 4 gal at 180 deg F dropped to 163 "modified fly" then drain.
About 12 gallons Pre-boil. ...one gallon too many (again)....
Hops
60 min. - 2.0 oz Northern Brewers pellet
30 min. - 1.5 oz Fuggles pellet
3 min. - 2.20 oz Cascade whole leaf hop. (1.1x original 2 oz).
(I bought a scale because I over did it on the Ale version of this recipe)
Cooled a sample to get specific gravity.
Took a sample and cooled for SG. 1.066 after slow rolling boil.
Cooled overnight in a "Gales of November" garage.
Left out the yeast nutrient - changed the yeast - Ive been having good luck with dry Safale s-04 dry ale yeast.
Start yeast in 1 cup room temperature water for a few minuets till you see activity. Pitch yeast and cover pot.
Tastes tangy and roasty, this will probably have a lingering tin, but I like hat. Too early to tell - it will probably change a lot after fermenting and over the next few weeks bottle conditioning.