From Byron Burch's Brewing Quality Beers:
5 lbs Light Dry Malt or 6 lbs Light Malt Extract
2 lbs Crystal Malt
1-1/2 lbs Munich Malt
4 oz Chocolate Malt (added to boil)
4 oz Black Patent Malt (added to boil)
4 to 6 oz 100% Dextrin Powder
1/4 tsp Salt
1-3/4 oz Bittering Hops (Nugget or Eroica)
1 oz. Aromatic Hops (Fuggle, Willamette, or Cascade)
Water to 5 gallons
3/4 c corn sugar for priming
1/2 oz Ale Yeast
Starting Specific Gravity = 1.050
Final SG = 1.015
Alcohol by volume = 5%
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