BRGriffith
Well-Known Member
I've been making wine for about two years now, and decided it's about time to give this a try. Like I said, brand new here, so please forgive me for any dumb mistakes I make :cross:.
5.5 Gallon Total Volume - For Racking Purposes
-6 Pound Amber Dry Malt Extract
-1 Pound Caramel 120L
-8 Ounce Chocolate Malt
-2 Ounce Golding Hops (Open To Suggestion On Variety)
-Nottingham Ale Yeast
-SG: ~1.050 (Don't really know if grain adds fermentables or just gravity here, so this is a guess)
Following what I understand to be the correct steps:
1. Crush the grains (Or buy crushed)
2. Steep at 158F for 30 minutes, remove spent grain
3. Add DME, Hops, Boil for 1 Hour
4. Cool to pitch temp, pitch and aerate
I'm hoping this will yield a pretty dark brown ale with a nice nutty, chocolaty character at ~5.5% ABV. Please give me some suggestions on anything I've said here, as well as some thoughts on process, end result, etc.
Thanks for reading guys! Cheers
5.5 Gallon Total Volume - For Racking Purposes
-6 Pound Amber Dry Malt Extract
-1 Pound Caramel 120L
-8 Ounce Chocolate Malt
-2 Ounce Golding Hops (Open To Suggestion On Variety)
-Nottingham Ale Yeast
-SG: ~1.050 (Don't really know if grain adds fermentables or just gravity here, so this is a guess)
Following what I understand to be the correct steps:
1. Crush the grains (Or buy crushed)
2. Steep at 158F for 30 minutes, remove spent grain
3. Add DME, Hops, Boil for 1 Hour
4. Cool to pitch temp, pitch and aerate
I'm hoping this will yield a pretty dark brown ale with a nice nutty, chocolaty character at ~5.5% ABV. Please give me some suggestions on anything I've said here, as well as some thoughts on process, end result, etc.
Thanks for reading guys! Cheers