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.