First All Grain
Yes that is right. This is my first attempt at an all grain beer. It is based on a Porter recipe, but I added more chocolate malt and two pounds of pure maple syrup.
5 lbs. 2 row
4 lbs. Chocolate
2 lbs. Crystal 60L
2 lbs. Maple Syrup
#1028 London Wyeast
3 oz. Willamette hops
1 qt. water per pound of grain. Heat water to 174 degrees, add all grain, it will cool to 158 degrees. Stir up, take off heat, cover and let mash for 1 hour. Meanwhile heat 3 gallons of water to 170 degrees, which you should use to sparge the mash. Add 2 oz. hops, boil for 50 minutes. Add .5 oz. hops and maple syrup constantly stirring until dissolved. Boil for 8 more minutes. Add .5 oz. hops boil for 2 more minutes. Cool wort and pitch yeast at 70 degrees.
I also made a cyser using 5 gallons of apple cider and 11 pounds of honey. Some cinnamon, cloves, dried orange peel, and sweet mead yeast... oh boy!
The Wheat Bock is still lagering. I cracked one and it has yet to be carbonated to the point of drinking.
