Malty, low to no hop, drier than the cyser but still not dry, and carbonated, and I wanted some flavours in there which would be popular...so I decided on chocolate and orange. My aim here, is for a clean, malty beer, which doesn't taste particularly beerlike. Because the cyser has Belgian yeast driven esters, I wanted to go to the opposite with a lager. However, I'm not 100% sure I can keep the contents of the carboy at 50* so am brewing it "alt" style; i.e. cold fermenting with top cropping yeast, raising the temp towards the end of fermentation to allow the yeast to clean up any diacytle, then giving it a month (or so) of cold conditioning before bottling. The yeast chosen is the Wyeast Irish Ale, which is cleaner at cold temps, and apparently "likes" dark worts.
So, onwards to the recipe. Because I felt like making a German style of beer, I decided to use all German malts (with the exception of a small amount of British brown malt for colour and complexity). Going traditional, I left out any crystal malts--not sure why, actually; I could have easily included .5 to 1 lb of 60 and 120.
OG 1.068 sg
FG 1.015 sg
Bitterness 10.4 IBU (Tinseth)
Color 28.6 srm (Morey)
Name Type Amount Mashed Late Yield Color
Munich Malt Grain 4.000 lb Yes No 80% 9.0 srm
Pilsner (2 Row) Ger Grain 2.000 lb Yes No 81% 2.0 srm
Sugar, Table (Sucrose) Sugar 1.300 lb No No 100% 1.0 srm
Brown Malt (British Chocolate) Grain 9.000 oz Yes No 70% 65.0 srm
Briess - Chocolate Malt Grain 8.000 oz No No 60% 350.0 srm
Melanoiden Malt Grain 7.000 oz Yes No 80% 20.0 srm
Molasses Sugar 4.000 oz No No 78% 80.0 srm
Oats, Flaked Grain 3.500 oz Yes No 80% 1.0 srm
Total grain: 8.969 lb
Name Alpha Amount Use Time Form IBU
Styrian Goldings 3.3% 0.700 oz Boil 1.000 hr Pellet 10.5
Name Type Use Amount Time
Cocoa Nibs Herb Boil 4.000 oz 0.000 s
Cloves Spice Boil 1.000 tsp 0.000 s
Sweet Orange Peel Flavor Primary 0.000 tsp 0.000 s
Remaining nibs at 25 minutes.
10-9-16; Racked to secondary with two oranges of zest steeped in brandy, with 4-5 cloves. FG is 1.012. I think that at bottling I will be adding milk sugar, maybe malodextrine, and carbonating low. Began cold crashing.
11-7-16; Bottling, adding 4oz of lactose for sweetness/body, and 2.7 oz to carb. Both dissolved in a small amount of the beer. Labeled COM '16, with 26 12oz bottles and 2 Belgians. 7.35% ABV, and 82.3% Apparent Attenuation.
Second running was mashed for about 30 minutes. 0.7oz of Styrian goldings was added at flame out to steep while the wort was cooling.
The gallon of wort received the dregs from the Graveyard Gose, and Farmhouse Wheat; so a blend of lactobacillus strains, an unknown ale yeast (possibly US-05), 49th State Brewing's Saison strain, and my wild garden capture from last year.