Brewer’s Roundtable Reference Library

Description:

This was my second attempt at homebrewing. I was eager to try it, so after a week in the bottles, I uncorked one. DELICIOUS!! Smooth and creamy. Refreshing. Only thing I regret was not letting it mature more.

Size:

• 5 gallons

Ingredients:

• 6 2/3 lbs.NorthWestern amber malt extract
• 1/2 lb. chocolate malt
• 1 1/2 ozs Cluster (AA-7.0%) hop pellets (bittering)
• 1/2 oz. Willamette (AA-5.0%) hop pellets (aroma)
• 1 tsp. Irish Moss
• 1 1/4 cups Munton’s Light DME (priming)
• 1 packet Munton’s dry ale yeast

Brewing Instructions:

Mash the chocolate malt in 1 1/2 gallons of water. I used a single infusion method by raising the water temperature to 150,placing the grains(inside of pouch) in the water, and letting soak at the same temperature for 45 minutes. Next, I pulled the sack of grains out and sparged them with 2 gallons of water. Bring this to a boil and them remove from heat. Add the extracts. Return to heat and bring back to a boil. Now is when I added the Cluster hops, which were placed in a pouch also to decrease sediment. Let this boil for one hour. With 15 minutes remaining, add the Irish Moss. Continue boiling. With 7 minutes left, I added the Willamette hops (pouched). Boil for the remainder (7 minutes). In the meantime, while the finished wort is cooling, dissolve the DME in 1/2 cup of boiling water for 5 minutes. This will be your primer. Add it to the wort before sealing your fermenter. Also, I rehydrated my yeast by letting it sit in 100 degree cooled/boiled water for 15 minutes, then I pitched it.

Fermentation: