This is a Sstrong ale with a very dark Amber color.
6.6 lbs Briess CBW Munich LME
3 lbs Briess Traditional Dark DME
1 lb Crosby & Baker Crisp Chocolate 2 row Barley Malt
2 oz Tettnang hop pellets - 3.9% AA (60 min)
1 oz Saaz hop pellets - 4.0% AA (10 min)
1 pkg Nottingham Ale Yeast
OG - 1.074
FG - 1.020
ABV - 7.1%
Add 2 gallons of water to the brew kettle.
Add the cracked Crosby & Baker Crisp Chocolate 2 row Barley Malt into a muslin bag and into the brewing kettle. Remove the grains when the water tem reaches 200 deg.
Add the LME and DME to the kettle and bring to a biol.
Add Tettnang hop pellets to a muslin bah and into the boiling wort for 60 min.
At 50 min into the biol, add the Saaz hop pellets into a muslin bag and into the wort for the remaining ten mins.
After 60 min, remove the brew kettle from the heat and submurge in an ice bath. Meanwhile, add 3 gallons of refrigerated water into the primary fermenting vessel.
Add the luke warm beer into the vessel to achieve 5 gallons of beer.
Pitch the Ale yeast when the temperature hits 70 deg.
I fermented for 8 days and bottled. Generally I would recommend secondary fermentation for an additional 2 weeks in a glass carboy.