Andy's Black Magic Liquid

Source: Andy Jones
Recipe added: 05/11/01
Email: brewmeisterakj@msn.com

wonderful Roasted flavor, medium high gravityalcohol content, I keg and force carbonate, but natural carbonation would work very nicely for this recipe (I'm thinking of making a cask conditioned version of this next winter).

Specifics

Recipe type: All Grain
Batch Size: 10 gallons
Starting Gravity: ~1.060
Finishing Gravity: ???
Time in Boil: 70 minutes
Primary Fermentation: Plastic, 3-4 days
Secondary Fermentation: Glass, ~5 days
Additional Fermentation: Glass, ~2 weeks

Ingredients:

18 lbs English Two Row (Marris Otter Preferred)
2 lbs ~90 L Crystal
2/3 lb each Roasted Barley, Chocolate Malt, and Black Patent Malt
1 lb Flaked Oats
8 z maltodextrin (milk sugar)
1.5 oz N Brewer Hops, 60 minutes
1 oz N Brewer Hops, 25 minutes
Irish or London Ale Yeast

Procedure:

Mash in to reach 152-154 degrees F, mash for 45-60 minutes, sparge with 175 degree water at first (high sparge temp is to compensate for no mash out), then with 170 degree sparge water. Boil for 10 minutes once good rolling boil is acheived, then begin hop additions.

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