3 kg LLME
\n1 kg DDME
\n300g Chocolate Malt
\n300g 60L Crystal Malt
\n150g Roast Malt<\/p>\n
50 g Willamette Hops (30 min)
\n20 g Goldings Hops (20 min)
\n20 g Cascade Hops (dry in secondary)<\/p>\n
1 vial White Labs WLP004 Irish Ale Yeast<\/p>\n
1. Steep Crystal, Chocolate and Roast malts in 65-75F brewing water (amount of water determined by size of your pot) for 15-20 minutes. Then remove.
\n2. Mix in Coopers Light Malt Extract, dry malt, calcium chloride and Willamette hops. Bring to very light boil. Total boil time: 30 minutes.
\n3. Add the rest of hops based on above hop schedule.
\n4. Cool wort in pot, then transfer to fermenter, top up if necessary to 5 gallons.
\n5. Pitch yeast when temperature is <80F.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 kg LLME 1 kg DDME 300g Chocolate Malt 300g 60L Crystal Malt 150g Roast Malt 50 g Willamette Hops (30 min) 20 g Goldings Hops (20 min) 20 g Cascade Hops (dry in secondary) 1 vial White Labs WLP004 … Continue reading