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slayeriffic dark 2
Specialty Beer • Partial Mash • 5 gal
maybe
October 21, 2008 pm 01:53pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- .25 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- .25 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 lbs
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 9 lbs
Moravian Well-Modified Pale
Moravian Well-Modified Pale
Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
going to blend a culture of safale s-04 (from a batch i just racked) with Charlie Papazians yeast (Cry Havoc) and then add white labs "super high gravity" when racking to secondary
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.100 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.019 | 0.995 - 1.035 | |
| Color: | 20.7 SRM | 1 - 50 | |
| Alcohol: | 10.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 19.1 IBU | 0 - 100 | |
Discussion
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