burninator
Well-Known Member
- Joined
- Jul 27, 2014
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A few months ago I brewed a dark belgian-style beer with the intention of pulling off a gallon-pre hops for a malt vinegar experiment.
The recipe:
60% pilsner malt
16% Vienna
7% Munich
5.5% Special B
3.6% each Caramunich, Belgian aromatic, and pale wheat
I boiled until I had a gallon of unhopped wort at about SG 1.060. Fermented clean in a jug with US-05. Then I chilled the fermented malt beverage and decanted, roughly, into an Anchor Hocking 1 gallon glass jar. To this I added a quarter cup of unpasteurized apple cider vinegar and an ounce of dark rum (for oak character and a little extra acidity).
The recipe:
60% pilsner malt
16% Vienna
7% Munich
5.5% Special B
3.6% each Caramunich, Belgian aromatic, and pale wheat
I boiled until I had a gallon of unhopped wort at about SG 1.060. Fermented clean in a jug with US-05. Then I chilled the fermented malt beverage and decanted, roughly, into an Anchor Hocking 1 gallon glass jar. To this I added a quarter cup of unpasteurized apple cider vinegar and an ounce of dark rum (for oak character and a little extra acidity).