Make yeast starter: Break inner packet on Wyeast Labs yeast packet.
Make "Grain Tea": Make grain tea by soaking the Chocolate malt and Crystal malt grains for 30 minutes in 160-170 degree water. Collect
the liquid by pouring it through stainless steel strainer.
Boil wort: After collecting grain tea, boil it with additional water together with malt extracts for 15 minutes. Add 1 ounce of Northern Brewer
hops and boil for 30 minutes. Add 1 ounce of Northern Brewer hops and boil for 30 minutes. Add 1 ounce of Cascade hops and boil for 30
minutes. Transfer wort to carboy using wort cooler.
Pitch yeast: Pitch yeast in carboy.
Ferment beer: Place carboy in undisturbed area, cover to keep out light. When foam has subsided to a 1/2 inch layer the blow-by tube can be
removed and replaced with an airlock.
Dry hop: Three days after foam has subsided to 1/2 inch layer add remaining 1 ounce of Cascade hops to carboy.
Oak Aging: After 7-10 days of exposure to dry-hops add 1 1/2 tablespoon of oak chips to simulate aging in oak barrels. Place in cool place
for one month.
Bottle: Prime with 2/3 cup honey. Boil honey in 1 cup of water for 20 minutes. Cool to room temperature, pour into bucket, siphon beer onto
priming solution, take care to minimize splashing and aeration. Bottle and allow to carbonate at room temperature for 1 week before sampling. |