Difference between revisions of "Batch 4"
| Line 4: | Line 4: | ||
* 1 can (3.3 lbs) dark malt extract | * 1 can (3.3 lbs) dark malt extract | ||
* 1 lbs amber dry malt extract | * 1 lbs amber dry malt extract | ||
| − | * 1 oz Golding hops pellets | + | * 1 oz Kent Golding hops pellets |
* 1 oz Fuggle hops pellets | * 1 oz Fuggle hops pellets | ||
* 1/2 tsp irish moss | * 1/2 tsp irish moss | ||
* yeast and trub from batch 3 (barley wine) | * yeast and trub from batch 3 (barley wine) | ||
| − | * mulling spices | + | * 1.5 oz mulling spices |
| + | * 1 cup dark brown sugar | ||
| + | * 1 lbs. Cara Red malted barley | ||
| − | + | Brought ~3.5 gallons of water to 160F, removed from heat and soaked the grain for 35 minutes. Left to cool for 40 minutes. Returned to heat, brought to 180F, removed from heat, added malt extract. Returned to heat, brought to ~190, added fuggle hops and started 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added kent golding hops. At 10 minutes, added mulling spices. At 5 minutes, added brown sugar. Cooled to ~82F, added to trub from batch 3 (Barley wine), and topped off to 5 gallons with cold water, final temp ~73F. IG: 1.060 @ 73F, 1.061 @ 68F. | |
Revision as of 21:52, 7 December 2009
I want to try to come up with something nice for the winter. Probably a little sweeter, a little rich, and with a little more kick than my other beers so far. Here's the idea:
- 1 can (3.3 lbs) amber malt extract
- 1 can (3.3 lbs) dark malt extract
- 1 lbs amber dry malt extract
- 1 oz Kent Golding hops pellets
- 1 oz Fuggle hops pellets
- 1/2 tsp irish moss
- yeast and trub from batch 3 (barley wine)
- 1.5 oz mulling spices
- 1 cup dark brown sugar
- 1 lbs. Cara Red malted barley
Brought ~3.5 gallons of water to 160F, removed from heat and soaked the grain for 35 minutes. Left to cool for 40 minutes. Returned to heat, brought to 180F, removed from heat, added malt extract. Returned to heat, brought to ~190, added fuggle hops and started 1 hour timer. At 30 minutes, added irish moss. At 15 minutes, added kent golding hops. At 10 minutes, added mulling spices. At 5 minutes, added brown sugar. Cooled to ~82F, added to trub from batch 3 (Barley wine), and topped off to 5 gallons with cold water, final temp ~73F. IG: 1.060 @ 73F, 1.061 @ 68F.
