Scot_chale
Well-Known Member
So, I'm working on a Schell's Dark clone for a friend's wedding this december. From what i've gathered it's gonna take 2 months before it's ready, so we have to brew in mid october for it to be ready in time. being the beginning of july now- it's experimentation time. I haven't jumped to 5 gallons yet, so I'm going to do a couple 2 gallon batches to try and get the recipe pinned down then jump to a 5 gallon batch and try to keg it.
here's the recipe so far:
.2 lbs Briess Caramel 80
.05 lbs Weyermann Carafa III
2.4 lbs Munich Malt Syrup
.4 lbs Amber dried malt extract
.4 oz Tradition hops
i have 2 2gram pouches of MR Beer Brewer's Yeast and 1 6gram packet of Munton's Ale Yeast. Not sure what to use, but I want to burn up my yeast before I go forward with the Bavarian Dunkel Lager recipe from Northern Brewer.
any suggestions would be appreciated.
here's the recipe so far:
.2 lbs Briess Caramel 80
.05 lbs Weyermann Carafa III
2.4 lbs Munich Malt Syrup
.4 lbs Amber dried malt extract
.4 oz Tradition hops
i have 2 2gram pouches of MR Beer Brewer's Yeast and 1 6gram packet of Munton's Ale Yeast. Not sure what to use, but I want to burn up my yeast before I go forward with the Bavarian Dunkel Lager recipe from Northern Brewer.
any suggestions would be appreciated.