7# Light LME
1# crystal malt
3 oz. chocolate malt
1 oz. Perle (60 mins.)
1/2 oz. cascade (30 mins.)
1/2 oz. cascade (end of boil)
Wyeast 1056
prepare yeast - I use 1/3 cup DME in 2c water. about 2 days before brew day.
steep malts in grain bag @150 deg. for 1/2 hr.
Bring to boil add LME & Perle
I added Irish moss w/20 min to go.
notes:
I use immerssion chiller w/pre-chiller and full wort boil.
primary is 6.5gal HDPE
secondary glass carboy
scraped off kruesen after 2nd day (is that bad i.e. repitching?)
racked to secondary on 3rd day
pitched primary slurry to 1.5l wine bottle and re-pitched a week later!!
kept in secondary about 7 days
bottled for 6 days (I simply CANNOT wait 2 weeks)