Type: Extract
Fermentables:
Grains:
(250g) Chocolate malt
Extract:
1.8kg Muntons Dark Liquid Extract
750g Light Dry Extract
Hops
15g Sticklebract 12.2%AAU (60min)
15g NZ Hallertau 7.2%AAU (30min)
15g NZ Hallertau 7.2%AAU (5min)
Yeast:
SafLager S-23 Dry Yeast
Procedure:
- Steep Chocolate malt in hot water (68C) for 30mins
- Bring to boil, add extract and hops at intervals described above
- Cool in water bath
- Add to fermenter and top up with water
- Ferment at 14C for 14-21 days
- Transfer to secondary and lager in fridge for 3-4 weeks at 3-4C
- Bottle condition for minimum 3 weeks
