Brew day on Saturday. I made a chocolate bock, hopefully something close to the Sam Adams one that comes in the Winter variety pack (And formerly in bombers) here's the final recipe.
4lbs muntons bock - hopped liquid extract
1# chocolate malt - steeped between 150-165 for 25 min
1# crystal caramel malt 60L - steeped between 150-165 for 25 min
1# dark spray malt extract (dry)
1# cacao nibs
12 oz sugar (its what was left in two of the open bags)
Muntons standard ale yeast
I don't have a big lobster pot to do bug boils in, so I had one gallon each in 2 pots. The grains were steeped in their own pot, and other pot was brought to a boil then taken off heat where the liquid and dry malts were added and dissolved. Then as suggested I brought it back to a boil for a few minutes. The two pots of wort, and the rest of the water were combined into a 5 gallon bucket to the five gallon line, maybe just a bit over it.
Starting gravity is 1.053 already temp adjusted. When the fermentation is done, ill rack this onto the 1 lb of cacao nibs.
This is already fermenting along. It's really hard to not being able to see the brew in process. I'm so used to glass carboys for my mead.
4lbs muntons bock - hopped liquid extract
1# chocolate malt - steeped between 150-165 for 25 min
1# crystal caramel malt 60L - steeped between 150-165 for 25 min
1# dark spray malt extract (dry)
1# cacao nibs
12 oz sugar (its what was left in two of the open bags)
Muntons standard ale yeast
I don't have a big lobster pot to do bug boils in, so I had one gallon each in 2 pots. The grains were steeped in their own pot, and other pot was brought to a boil then taken off heat where the liquid and dry malts were added and dissolved. Then as suggested I brought it back to a boil for a few minutes. The two pots of wort, and the rest of the water were combined into a 5 gallon bucket to the five gallon line, maybe just a bit over it.
Starting gravity is 1.053 already temp adjusted. When the fermentation is done, ill rack this onto the 1 lb of cacao nibs.
This is already fermenting along. It's really hard to not being able to see the brew in process. I'm so used to glass carboys for my mead.