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About me Well, my Halloween Alt is finally complete. Here is the deal: 6 lbs of Munich amber malt extract; 1/3 lbs of chocolate malt; 1/8 lbs of black patent malt; 2oz Northern Brewers hops 7.5%; liquid culture German Altbier yeast (available in good home brew stores); 3/4 cup corn sugar (for bottling)--- Put the Chocolate and Black Patent malts in a seeping bag and place in your brew kettle with 4 gal. of water. Heat until the water reaches 170 deg. Then remove the malt. Add the malt extract and bring to a boil. After 30 minutes. Add the hops. Boil for 30 more minutes. Remove the wort and cool as quickly as possible. When the wort reaches 70 deg, add to your fermenter. Add cold water until the level reaches 5 gal. Pitch the yeast. Ferment for 14 days. After fermentation is complete, boil the corn sugar in 2 cups of water for 10 minutes. Pour the sugar water into your bottling bucket. Then fill the bottles and cap. Store for 14 days, then chill. AAHH!! GOOD STUFF!! O.G. 1.044 F.G 1.009 If you have a special Halloween Brew of your own that you would like to share at the brewery, 'E' me and I will post it here. | ||
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