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Black Warrior - Malzbier Clone
| Brewer: | Fab | Email: | fabricio723@yahoo.com | |||||
| Beer: | Black Warrior - Malzbier Clone | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 2 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.080 | FG: | 1.020 | |||||
| Alcohol: | 7.7% v/v (6.0% w/w) | |||||||
| Grain: | 99g Dextrine malt (Cara-Pils) 128g Belgian Special B 122g Belgian chocolate 23g British black patent |
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| Steep: | Steep for 20-30 minutes at 155°F | |||||||
| Boil: | 60 minutes | SG 1.080 | 2 gallons | |||||
| 1.40kg Light dry malt extract 100g Belgian candi sugar |
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| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes prior to adding hops. .50 grams Whirlfloc Tablet (Boil 15 min) |
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| Hops: | 4g Chinook (12% AA, 60 min.) 9g Fuggles (4.75% AA, 10 min.) |
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| Yeast: | The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! | |||||||
| Log: | Brew Date: 07/17/16 Fermented 7 Days @ Primary - 65 Degree F Add 80Gr cane sugar/Liter and bottled. open one every 12H, when it reaches the ideal carbonation, pasteurize (Added 2 each 12 oz bottles of Molasses in lieu of sugar and kegged it.) |
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| Carbonation: | 2.0 volumes | Keg: 6.8 psi @ 40°F | ||||||
| Tasting: | TBD: | |||||||
Recipe posted 07/19/16.
