Brewed 2nd time 2/14
I found this online at BYO.com, and made it once before. It was good the first time, but I don’t know if I followed the recipe exactly then. So, trying it again. Note that the total boil time is only 20 min, and there’s an abundance of extra grains.
Nosfaratu’s Return
5 gal, Extract w/ Grains
Ingredients:
6.6 lbs Gold unhopped Malt Extract
2 lbs Honey
1 lb chocolate malt
1 lb pale chocolate malt
1 lb Vienna Malt
1 lb Munich Malt
.5 lb cara-pils malt
.5 lb crystal malt, 56L
2 oz Perle Hops (8% Alpha Acid), 20 min
1 oz Crystal Hops (3.2% Alpha Acid), 0 min
Wyeast 1742 (Swedish Ale)
Directions:
Steep Grains in 2 gal of 170F water for 30 min. Remove grains. Add malt and honey to the grain water. Bring to a boil. Add perle hops andboil for 20 minutes. Remove from heat. Stir in 1 oz crystal hops. Add to carboy. Add water to 5 gal. When temp below 80F, pitch yeast. Ferment 7 to 10 days. Place in secondary for 7 to 10 days. Prime with corn sugar. Bottle at 1.014. Let age 3 to 4 weeks.
Notes/ Substitutions
I used a full 7 lbs LME, and the store didn’t have Pale Chocolate Malt, so I used 2 lbs of Chocolate Malt. Also, the grains ended up being 6 lbs total, more than the 5 lbs in the recipe. I’m pretty sure it was spread fairly evenly over the whole grain bill. I used the ‘Cry Havoc’ yeast from White Labs, as it’s supposed to ferment at a lower temp for an ale yeast. I didn’t check OG, but I’m guessing it starts pretty heavy.






