6 lbs amber malt extract
1 lb light amber extract (dry)
2 oz Perle hops
16 oz 40L Belgian Caramunich
4 oz chocolate malt
8 oz munich
1332 Northwest Wyeast
1 tsp Irish Moss
Brix: 12.8% Specific Gravity: 1.052
This beer smells AMAZING!!! I can't wait until it's ready!
Seep all the grains as the water heats up. As boil approaches, remove the grain and add the malt extract. Stir occasionally. Once boil is reached, put in 1 oz of hops. At 40 minutes, add Irish Moss. At 45 minutes of boil, at 1/2 oz of hops. At 55 minutes, add the rest of the hops. Boil is done at 60 minutes.
In addition, we managed to get 49 bottles out of the raspberry amber batch. The color is beautiful! It is by far one of the prettiest beers I have ever seen, I can't wait to taste it! We're gonna let it sit in the bottles for 7-10 days, then we'll be sure to give you an update :)
That's all for now! Brew day #2 complete! Time for a celebratory beer :)
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