homebrewandbeer.com

1.7kg Black Rock Bock can
1.5kg Dark Liquid Malt Extract
1kg Brewiser Brew Booster (500g dextrose, 250g Light Dry Malt Extract, 250g Maltodextrin)
1kg Dextrose
40g Hersbrucker pellets
Saflager S-23

I put 15g of Hersbrucker into 4L of boiling water and boiled for 10 minutes. Strained and added to the fermenter, along with another 6L of cold water. Added the Bock can, the dark malt, the brew booster and the dextrose, mixed well and filled to 23L. Pitched the yeast, and let it ferment at about 14*C for 2-3 weeks. Racked to secondary, dry hopped the remaining 25g of Hersbrucker in a hop bag and cold conditioned at 4*C for 8 days. Bottled, cold conditioned for a further 2 weeks, then put into storage in the shed for 2 and a half months, but the longer I leave it the better it will get I'd say.

Tried one yesterday - if good tawny port were beer, this is what it would be.

NTR,

did you have an OG / FG for this ?

keen to do a dark lager, maybe a bit of grain in there somewhere as well.

how is the head on that brew, i only ask because big beers seem to have a habit of being head destroyers.

(in more ways than one sometimes)

cheers
yardy

Massive head despite my detergent cleaned glass, which did seem to persist fairly well.

I had an OG of 1.083 and an FG of 1.019

Rabbit, must be a kick ass beer. What alcohol percentage did you get?

I figure it at about 9.4%, plus whatever priming adds.

Yikes!

De3finately not for the faint hearted. My liver is running scared even as we speak.