Blackened Voodoo Lager

Source: Kevin Peters
Recipe added: 05/31/98
Email: kevin61@iamerica.net

This was supposed to be a clone of Dixie's Blackened. However, I learned later that they age the beer in cypress barrels. To get a more realistic flavor, maybe I would try next time adding some bark to the last 5 minutes of the boil. But all in all, this proved to have that realistic "bite" that Blackened has, and still has all the drinkability. I just had to let it age about a week or so. Personally, I love this beer!

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 55 min.
Primary Fermentation:

Ingredients:

4 lbs. amber malt extract
2 lbs. dark malt extract
1 lb. Louisiana marshflower honey
1/4 lb. crystal malt
1/3 lb. black patent
1/2 lb. chocolate malt
1 tsp. gypsum
2 oz. Centennial Hops
1/2 oz. Saaz Hops
Lager yeast

Procedure:

Add the ground up grains to 1 1/2 gallons water. Bring to 158 degrees F. Hold for 30 minutes. Remove the grains. Add the malt extracts, honey, gypsum, and 1 oz. Centennial. Boil for 45 minutes. Add the remaining 1/2 oz. of Centennial. Continue to boil for ten minutes. Remove from heat and add 1/2 oz. Saaz hops. Steep for 5 min. Sparge out hops. Pitch yeast when cool.

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