lolobrewman
Member
All critique's appreciated.....
This is a recipe for a 5 gallon batch of what I hope is a great tasting beer.
Partial Mash:
2lbs US 2-row
2lbs US 6-row
1lb flaked oats
1lb Crystal Malt 60L
.5lb roasted barley
.5lb chocolate malt
Brew Pot:
3lbs pale DME (50 min)
1 oz. German Northern Brewer pellets (50 mins)
3lbs pale DME (15 mins)
1/2 oz. Simcoe pellets (15 mins)
3 tblspns ground cinnamon (15 mins)
4 oz. cocoa nibs (15mins)
1 tspn irish moss (15 mins)
Wyeast 1882 Thames Valley II (1 liter starter)
Partial Mash:
Add grains to 6 qts 150F water and stabilize at 130 for 30 mins
Add 3 qts boiling water to stabilize at 155F for 1 hour
Add boiling water to stabilize at 168F for 10 mins
Sparge with 2 gallons (or to boil volume) 170F water
6 oz. Torani Vanilla Bean Extract (at kegging)
Boil:
Add ingredients at listed times, chill, pitch yeast
OG=1.082 (75% efficiency)
This has been actively fermenting in the carboy for 3 days now. The reason it's called MishMash is because I used a lot of left over ingredients from previous brewings. Does this sound like it will turn out? Looks like it will be a dark Porter type. Very black in the carboy.
This is a recipe for a 5 gallon batch of what I hope is a great tasting beer.
Partial Mash:
2lbs US 2-row
2lbs US 6-row
1lb flaked oats
1lb Crystal Malt 60L
.5lb roasted barley
.5lb chocolate malt
Brew Pot:
3lbs pale DME (50 min)
1 oz. German Northern Brewer pellets (50 mins)
3lbs pale DME (15 mins)
1/2 oz. Simcoe pellets (15 mins)
3 tblspns ground cinnamon (15 mins)
4 oz. cocoa nibs (15mins)
1 tspn irish moss (15 mins)
Wyeast 1882 Thames Valley II (1 liter starter)
Partial Mash:
Add grains to 6 qts 150F water and stabilize at 130 for 30 mins
Add 3 qts boiling water to stabilize at 155F for 1 hour
Add boiling water to stabilize at 168F for 10 mins
Sparge with 2 gallons (or to boil volume) 170F water
6 oz. Torani Vanilla Bean Extract (at kegging)
Boil:
Add ingredients at listed times, chill, pitch yeast
OG=1.082 (75% efficiency)
This has been actively fermenting in the carboy for 3 days now. The reason it's called MishMash is because I used a lot of left over ingredients from previous brewings. Does this sound like it will turn out? Looks like it will be a dark Porter type. Very black in the carboy.
