From Byron Burch's Brewing Quality Beers:
8 lbs Light Dry Malt
3 lbs Crystal Malt
1-1/2 lbs Mild Ale or Munich Malt
1-1/2 oz Chocolate Malt (added to mash)
8 oz 100% Dextrin Powder
2 oz. Bittering Hops (Eroica)
3 oz Aromatic Hops (Cascade dry hopped)
Water to 5 gallons
3/4 c corn sugar for priming
1/2 oz Pasteur Champagne Wine Yeast
Starting Specific Gravity = 1.105
Final SG = 1.030
Alcohol by volume = 8 %
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