justinakajuice
Well-Known Member
With the leftovers from various brews we brewed a batch. Here's what we did:
1. Brew up about 3 gallons of water.
2. Steeping temp is 165*
3. Grains are Belgium Special 4.5 oz 140L, 8 oz Briess Crystal Malt 40L, 1.8 oz Briess Munich 20L.
4. Steep grains for 30 minutes.
5. Remove grain bag and bring to a boil.
6. Add 6.6 lbs of Briess Sparkling Amber LME.
7. 45 min, Cascade Loose Hops .5 oz.
8. 30 min addition of 1 cup of corn sugar.
9. 17 min left, .5 oz Hallertaur 2007 Loose Raw Hops.
10. 3.5 oz of Honey at 11 minutes left of boil.
11. Teaspoon of Irish Moss at 8 minutes.
12. Chill down to ~75* and fill to 5.5 gallons.
13. Pitch WLP 051 yeast.
I don't really know what to expect, but the sample was pretty good. I'll let everyone know how it tastes in about 6-8 weeks!
1. Brew up about 3 gallons of water.
2. Steeping temp is 165*
3. Grains are Belgium Special 4.5 oz 140L, 8 oz Briess Crystal Malt 40L, 1.8 oz Briess Munich 20L.
4. Steep grains for 30 minutes.
5. Remove grain bag and bring to a boil.
6. Add 6.6 lbs of Briess Sparkling Amber LME.
7. 45 min, Cascade Loose Hops .5 oz.
8. 30 min addition of 1 cup of corn sugar.
9. 17 min left, .5 oz Hallertaur 2007 Loose Raw Hops.
10. 3.5 oz of Honey at 11 minutes left of boil.
11. Teaspoon of Irish Moss at 8 minutes.
12. Chill down to ~75* and fill to 5.5 gallons.
13. Pitch WLP 051 yeast.
I don't really know what to expect, but the sample was pretty good. I'll let everyone know how it tastes in about 6-8 weeks!