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K Brothers Special Dark Ale
By mpk

This is a Sstrong ale with a very dark Amber color.
Fermentables: 6.6 lbs Briess CBW Munich LME 3 lbs Briess Traditional Dark DME Specailty Grains: 1 lb Crosby & Baker Crisp Chocolate 2 row Barley Malt Hops: 2 oz Tettnang hop pellets - 3.9% AA (60 min) 1 oz Saaz hop pellets - 4.0% AA (10 min) Yeast: 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.

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