![]() Substitute the 2-row pale malt in the all-grain recipe with 11 lbs. ![]() Then bottle or keg the beer and carbonate to approximately 2.25 volumes. Once the exact ratio/intensity is determined, scale up and add to the fermenter. Draw a sample, and add spice extracts to taste, starting with a ratio of approximately 3:1 for the cinnamon to other extracts. Once the beer completes fermentation, reduce temperature to 32 ☏ (0 ☌) and hold for 10 days. Ferment at 67 ☏ (19 ☌) until wort reaches 1.028 specific gravity, then free rise to 72 ☏ (22 ☌) until the completion of primary fermentation. Aerate the wort with pure oxygen or filtered air and pitch yeast. After the boil, chill the wort to slightly below fermentation temperature, about 66 ☏ (19 ☌). Boil for 60 minutes, adding hops according to the ingredient list and Irish moss if desired. Sparge the grains with 1.5 gallons (5.7 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Vorlauf until your runnings are clear, and lauter. ![]() Mill the grains and add the pumpkin puree, then mix with 6.25 gallons (23.7 L) of 163 ☏ (73 ☌) strike water to reach a mash temperature of 152 ☏ (67 ☌). Wyeast 1335 (British Ale II) or White Labs WLP022 (Essex Ale) yeast The rich cocoa flavors are well-balanced by the residual cinnamon and ginger notes, with complementary flavors of vanilla, nutmeg and clove.ġ2 AAU Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)Ĭinnamon, vanilla, nutmeg, ginger, and clove extracts – to taste Warlock is a jet-black, high-ABV spice beer. Southern Tier Brewing Company: Warlock clone
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