alane1
Well-Known Member
Here's the recipe for the graf I made for Masstoberfest. I call it Fall Cheer because after one taste you'll fall off your cheer.
For 5.5 U.S. gal.
3.3 lbs. Muntons Marris Otter LME
8 oz. Muntons DME
8 oz. brown sugar
1 lb. English crystal 60
.5 oz. centennial 60 min
12 cans Seneca frozen concentrate
3 vanilla beans(in vodka)
2 cinnamon sticks
2 oz. dark toast oak chips
1/2 tsp. yeast nutrient
yeast s-04
1/2 tab whirlfloc
steep crystal at 150 or so for 30 min.in 3.5 gal. then add lme, bring to a boil then add hops and boil for 60, at 15 add yeast nutrient, brown sugar, Whirlfloc, and DME. In separate pot(8 gal brew kettle) add 3.25 gal. water and 12 cans frozen Seneca. When the wort is about 180 pour into the frozen Seneca mix, which should chill the wort to pitching temp. Transfer to primary, aerate and pitch yeast. Ferment 1 week at 65. Make a spice tea in a quart of water with vanilla extract and 2 cinnamon sticks, steep until the cinnamon sticks open. Cool and pour into secondary along with steamed oak chips. Rack into secondary for 2 wks.
For 5.5 U.S. gal.
3.3 lbs. Muntons Marris Otter LME
8 oz. Muntons DME
8 oz. brown sugar
1 lb. English crystal 60
.5 oz. centennial 60 min
12 cans Seneca frozen concentrate
3 vanilla beans(in vodka)
2 cinnamon sticks
2 oz. dark toast oak chips
1/2 tsp. yeast nutrient
yeast s-04
1/2 tab whirlfloc
steep crystal at 150 or so for 30 min.in 3.5 gal. then add lme, bring to a boil then add hops and boil for 60, at 15 add yeast nutrient, brown sugar, Whirlfloc, and DME. In separate pot(8 gal brew kettle) add 3.25 gal. water and 12 cans frozen Seneca. When the wort is about 180 pour into the frozen Seneca mix, which should chill the wort to pitching temp. Transfer to primary, aerate and pitch yeast. Ferment 1 week at 65. Make a spice tea in a quart of water with vanilla extract and 2 cinnamon sticks, steep until the cinnamon sticks open. Cool and pour into secondary along with steamed oak chips. Rack into secondary for 2 wks.
