My notes:
Steeped 2# Briess caramel crushed crystal malt grains in 1.5 gal water for 1 hr at 160F. Squeezed out (muslin bag).
Added 3 c white sugar and 1# brewer's crystals. Added 1/8 tsp yeast nutrient.
Boiled 20 min and took off stove.
"Herbal Tea"
- 1/4 c star anise, whole
- 3/4 c candied ginger pieces
- 1/8 c anise seeds
- 6 dehydrated lemon slices
- 1/2 c licorice root pieces
- 1 c absinthe
- 2 c water
Heat tea to 200F and hold 2 hr. After 1 h add another 1 c absinthe. When 20 min left add 1 c Jagermeister and another 1 c water.
Add herbal teal and cool to 75F.
Used Wyeast champagne dry yeast.
1.100 IG
1.030 FG
(after 2 weeks)
Primed with 1/5 c white sugar.
Made 9 12 oz bottles.
My notes:
Steeped 2# Briess caramel crushed crystal malt grains in 1.5 gal water for 1 hr at 160F. Squeezed out (muslin bag).
Added 3 c white sugar and 1# brewer's crystals. Added 1/8 tsp yeast nutrient.
Boiled 20 min and took off stove.
"Herbal Tea"
- 1/4 c star anise, whole
- 3/4 c candied ginger pieces
- 1/8 c anise seeds
- 6 dehydrated lemon slices
- 1/2 c licorice root pieces
- 1 c absinthe
- 2 c water
Heat tea to 200F and hold 2 hr. After 1 h add another 1 c absinthe. When 20 min left add 1 c Jagermeister and another 1 c water.
Add herbal teal and cool to 75F.
Used Wyeast champagne dry yeast.
1.100 IG
1.030 FG
(after 2 weeks)
Primed with 1/5 c white sugar.
Made 9 12 oz bottles.
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