The brew day went pretty well yesterday, though I did spill something on myself pretty much every step of the way. Turns out boiling water hurts, even when you spill on your non-waterproof shoes. Who knew?
This is possibly one of the darkest beers I’ve ever made. Also, I could have purchased a few pounds less of the 2-row. Our current mash system is in two buckets (though our next bash will be in a 15-gallon mash tun cooler. YES!). I didn’t even need to really use the second mash since we got so much sugar out of the first one. For the Caraway Seeds, I poured a tablespoon of them on a cutting board, and used another cutting board to crush them a bit. I just added these to the mash for this batch. Depending how strong the flavor is, I might add them to the boil next time.
- 10 lb 2-Row Brewers Malt
- 2 lb German Dark Munich
- 3 lb Rye Flaked
- 1 lb British Black Patent
- 5/16 lb Chocolate Rye Malt (I meant to do 1/4 lb, but poured a little extra. 1/16 lb extra)
- 1/4 lb Chocolate Wheat Malt
- 1 tbsp Caraway Seeds – added during mash
- 1 oz Perle (8.2%) – added during boil, boiled 60 min
- 1 oz Amarillo (8.5%) – added during boil, boiled 15 min
- 1 tsp Irish Moss – added during boil, boiled 15 min
- White Labs WLP007 Dry English Ale