Notes: This is an experimental brew and my first brew not using a kit.
Im using 1 gal of Crystal Geyser spring water.
- Sanitize siphon, stirring spoon, fermentor, and air lock
- Heat water to approx 160F then turn off heat and steep American Chocolate, Caramel/Crystal, 2 Row, and Oats, for 30-45 minutes.
- Turn heat back on and stir in DME.
- Once Boiling start timer for 60 minutes and put in hops for duration
- Move wort to ice bath chilling to approx 75F within 45 mins.
- Siphon wort to fermentor and top off wort with filtered water ( Im using my Brita pitcher) leave head space.
-Add lactose
-Pitch Yeast and place air lock on fermentor using vodka or sanitizer in air lock
- Place fermentor into cool dark area and NO TOUCHY AFTER THAT
-After 7 days add course ground coffee and let sit for 7 days.
-After 14 days total sanitize siphon, spoon, bottles, and bottle caps(if necessary)
- Add 1 part water to 1 part table sugar to pot and bring to a boil for 10 minutes. Then bring to room temp.
- Once at room temp add beer to sugar water and stir gently.
- Rack beer to bottles and let sit in dark room for 14 days to condition
- After conditioning, beer can be refrigerated and...drank? drunk? drinked? all the above? |
