Sweet darkness
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Australian light syrup |
| 1 | pounds | Chocolate malt, cracked |
| 1½ | pounds | Black patent, uncracked |
| 12 | ounces | Crystal malt, cracked |
| 12 | ounces | Lactose |
| 2 | ounces | Kent Goldings hops (whole |
| Leaf) | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Citric acid |
| 2½ | teaspoon | Yeast nutrient |
| Yeast | ||
Directions
Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with ¾ cup of light dry malt extract. This is based on Doug Roberts' Mackeson Triple clone. This will be lighter than the real Mackeson's with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I'll do different next time: Reduce black patent malt to ½ cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar. Original Gravity: 1.057 Final Gravity: 1.022
Recipe By : Marty Albini
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
File