Source: Kenneth Donahue (email@example.com),
If you are looking for an extract recipe with grains, I have a couple that came out
great. This recipe comes from Barley Malt & Vine in Newton MA
(617)630-1015. Very nice
place, very helpful. I don't work for them, just a very happy costomer.
Ingredients: (for 5 gallons)
- 6 lbs dark malt extract
- 0.5 lbs roasted barley
- 0.5 lbs crystal
- 0.5 lbs chocolate malt
- 0.33 lbs flaked barley
- 1.0 oz bittering hops (Nugget or Eroica)
- 1.0 tsp CaC03 (calcium carbonate) to reduce malt acidity
- 7-14 grams Ale yeast (Edme, muntons, london)
- 3/4 cup Corn suger for priming
Place grains in a muslin bag with 2 gals cold water. Slowly bring the
water to boil. Remove grains before boil. Shut off heat and add your
malt extract. Stir well and turn the heat back on. Add CaCO3 and hops at
beginning of boil. Boil for 45 min. cool add water to make 5 gals.
Proof the yeast by adding 1 cup of 100 F water in a sterile glass.
Sprinkle the yeast on top and cover with new tin foil for 15 min.
It should foam
up and smell like fresh dough. Pitch the yeast when the wort is around
75 deg F.
- OG: 1045
- FG: 1015-1018
- Alcohol: 4.0% ABV
- IBU: 30-40