Homebrew RecipesRecipes for all kinds of home brewing – lager, wine, stout – the works

Ingredients:
2.0 lb. American Crystal Malt (40L) (cracked)
2.0 lb. American Munich Malt (10L) (cracked)
4.0 oz. M&F; Chocolate Malted Barley (cracked)
4.0 oz. Black Patent Malted Barley (490L) (cracked)
5.0 lb. Munton’s Light Dry Malt Extract (DME)
6.0 oz. Malto-Dextrin Powder
1.0 oz. Eroica Hops (boil) Alpha = 12.0%
1.0 oz. Willamette Hops (aroma) Alpha = 4.4%
2 packages Whitbread Ale Yeast

Procedure:

1.Bring water to 150 degrees (F)
2.Steep specialty grains for 45 minutes
3.Bring wort to a boil
4.Add DME & Dextrin
5.Get to hot break
6.Add 1/2 boiling hops
7.Boil 30 mintues
8.Add 1/2 boiling hops
9.Boil 30 minutes
10.Add aromatic hops
11.Boil 2 minutes
12.Chill with wort chiller
13.Add 2 packages of dry yeast to 1 cup water and let sit 15 minutes
14.Move wort to carboy
15.Add yeast to carboy and shake around (aerate)
16.Put blow-off tube in carboy and seal with tube sticking in bucket of water

Readings:
O.G. = 1.076
F.G. =

Bottling ():