Weasel Breweries™
Recipes:
Brother C's Super
Funky Mocha Choka Latta Ya Ya™
Back Label
Text:
Coming soon.
Single Step
Infusion Mash. Elapsed Time: 4 hours. Makes 5 gallons.
- 6 lbs. British
Pale Malt
- 0.5 lb. Wheat
Malt
- 1 lb. British
Munich Malt
- 1 lb. Belgian
Aromatic Malt
- 1.5 lbs.
British Crystal 70-80L malt
- 0.5 lb. British
Chocolate malt
- 0.125 lb.
British Black Patent malt
- 0.75 lb.
Roasted Barley
- 0.75 lb.
Flaked Barley
- 0.75 lb.
Flaked Oates
- 0.5 lb. Toasted
malt
- 2 oz. Brewers
Gold hops (bittering)
- 20 oz. Ghirardelli
cocoa (flavoring)
- 1 lb. Lactose
(flavoring)
- 1 tsp. Irish
Moss (optional)
- 1 vial White
Labs Ediburgh or English Ale yeast (We made two batches to compare
--will update this recipe to let you know which worked out better)
1) Dough In
Set a strike
temperature of 122 F. Stir mash thoroughly to ensure even temperature.
After dough in, rest at 122 F for 30 minutes.
2) Main Mash
Saccharification
Raise to saccharification
temperature of 158 F. Hold for 60 minutes.
3) Mash Out
Raise the
whole mash to 170 F until saccharification is complete, approximately
20 minutes.
4) Sparging
Slowly sparge
the mash, using approximately 7-8 gallons, transfering wort to
boil pot.
5) Boil
After sparging,
bring the wort to a vigorous boil, stirring occasionally. Inhale.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start
of boil: Bittering hops- 2.0 oz. Brewers Gold hops
45 minutes:
Ghirardelli cocoa and lactose
60 minutes:
Stop boil.
6) Chill
Cool the wort
to 80 F or lower before adding yeast. Cool the wort as quickly
as possible to prevent infection, preferrably using a one- or
two-stage wort chiller. Transfer to primary fermenter and pitch
yeast.
7) Fermentation
Leave primary
fermenter at approximately 70F for 3 weeks. Then, transfer to
secondary fermenter for one month.
8) Bottling
and Lagering
After fermentation
is complete, it's time to bottle. Prime with 3/4 cup corn sugar
and bottle using the tasteful vessel of your choice. Age to taste.
(Weasel Breweries recommends a minimum of four to six months.
We think more is better in nearly every case.)
1st brewing,
10 July 1999.
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