johnnytaco
Well-Known Member
8lb Great Western Two-Row Pale
7lb Maris Otter
2lb 10L Munich
1lb "Special B"
1lb Flaked Oats
1/2lb Black Patent Malt
1/4lb Chocolate Malt
70 minute mash @ 152F
Sparge with 170F liquor up to 6.75 gal
120 min boil schedule
2oz Nugget 12.9%AA 4.8%Beta @ 90 min
1oz Wilamette @ 60 min
1oz Citra 15.6%AA 3.5%Beta @30 min
.28oz Northern Brewer @15 min
1tsp Irish Moss @ 10 min
6lb Dark Cherries
1 Campden Tablet
8oz Cacao Nibs
Pitched yeast @ 70F for 10 days. On ninth day, placed 6 lbs Dark Cherries in 6 gal fermentor with 1 chushed Campden Tablet. After 24 hours, racked onto cherries for 21 days. Racked to terciary fermentor with 8 oz cacao nibs, then bottled.
That's where I am today. Will comment in a few weeks on what is tasting like. One of my best beers yet, and that's flat and unconditioned.
7lb Maris Otter
2lb 10L Munich
1lb "Special B"
1lb Flaked Oats
1/2lb Black Patent Malt
1/4lb Chocolate Malt
70 minute mash @ 152F
Sparge with 170F liquor up to 6.75 gal
120 min boil schedule
2oz Nugget 12.9%AA 4.8%Beta @ 90 min
1oz Wilamette @ 60 min
1oz Citra 15.6%AA 3.5%Beta @30 min
.28oz Northern Brewer @15 min
1tsp Irish Moss @ 10 min
6lb Dark Cherries
1 Campden Tablet
8oz Cacao Nibs
Pitched yeast @ 70F for 10 days. On ninth day, placed 6 lbs Dark Cherries in 6 gal fermentor with 1 chushed Campden Tablet. After 24 hours, racked onto cherries for 21 days. Racked to terciary fermentor with 8 oz cacao nibs, then bottled.
That's where I am today. Will comment in a few weeks on what is tasting like. One of my best beers yet, and that's flat and unconditioned.