Olden Blackened

Source: a.c.bigham
Recipe added: 03/05/98

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 minutes
Primary Fermentation: 13 days @ 67 degrees

Ingredients:

6.6 lb. English dark syrup malt extract
1.25 lb. British Carastan 30-40L
0.875 lb. British chocolate
0.625 lb. British black patent
3 oz. Fuggles (pellet) hops (4% AA, 60 min.)
1/4 tsp. Irish Moss
British Ale Yeast II #1335
2/3 cup Corn Sugar (for bottling)

Procedure:

Bring 2.5 gallons of water to 150-degrees. Add lightly crushed grains and steep for 30 minutes, maintaining this temperature. Remove grains and add malt extract. Bring to boil and add hops. Boil 45 minutes and add Irish Moss. Boil remaining 15 minutes and remove from heat. Strain into fermenter containing 3 gallons of cool water. Pitch yeast at 70 degrees. Maintain atmospheric temperature about 67 F. When fermentation is complete, batch prime with 2/3 cup corn sugar and bottle. Age for 4-8 weeks before refrigerating.

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