Forest Walk Dark Malt Beer | DishGen Recipe
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Forest Walk Dark Malt Beer image

"5¼ U.S. gallons of water 1 can Blue Ribbon Dark malt 3 lbs. (6 cups) sugar 2 level tsp. salt 1 level tsp. acid blend 2 level tsp. nutrient 1 pack Grey-Owl dried beer yeast 1/2 level tsp. finings 1/2 level tsp. ascorbic acid 25 cup sugar 1 level tsp. spruce essence (optional)"

1/27/2025
date
40
servings
0
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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Immerse yourself in a rustic flavor experience with this Forest Brew Elixir. Infused with dark malt and a hint of spruce essence, this refreshing beverage is perfect for craft enthusiasts looking to capture the essence of woodlands in a glass. The combination of sugars and natural ingredients creates a balanced and satisfying drink that celebrates nature's bounty.

ingredients

  • 5¼ gallons water
  • 1 can Blue Ribbon Dark malt
  • 3 lbs. (6 cups) sugar
  • 2 level tsp. salt
  • 1 level tsp. acid blend
  • 2 level tsp. nutrient
  • 1 pack Grey-Owl dried beer yeast
  • ½ level tsp. finings
  • ½ level tsp. ascorbic acid
  • 25 cups sugar (for secondary fermentation)
  • 1 level tsp. spruce essence (optional)

steps

  1. 1.

    In a large brew kettle, bring 5¼ gallons of water to a boil.

  2. 2.

    Stir in the Blue Ribbon Dark malt and 3 lbs. of sugar, mixing until fully dissolved.

  3. 3.

    Add 2 tsp. of salt, 1 tsp. of acid blend, and 2 tsp. of nutrient to the mixture.

  4. 4.

    Remove the kettle from heat and let it cool to around 70°F.

  5. 5.

    When cooled, sprinkle the Grey-Owl dried beer yeast over the surface and let it sit for 15 minutes.

  6. 6.

    Gently stir the yeast into the mixture and cover the kettle.

  7. 7.

    Allow the brew to ferment for 1-2 weeks in a dark, warm place (around 70°F).

  8. 8.

    After fermentation, mix 25 cups of sugar in 1 quart of water to create a syrup.

  9. 9.

    Add the syrup to the brew and gently mix.

  10. 10.

    If using, add 1 tsp. of spruce essence for a woodland aroma.

  11. 11.

    Bottle the beverage and add ½ tsp. of finings and ascorbic acid to each bottle before capping.

  12. 12.

    Allow bottles to carbonate for another week before chilling and enjoying.

DishGen

Forest Walk Dark Malt Beer

Servings: 40

Immerse yourself in a rustic flavor experience with this Forest Brew Elixir. Infused with dark malt and a hint of spruce essence, this refreshing beverage is perfect for craft enthusiasts looking to capture the essence of woodlands in a glass. The combination of sugars and natural ingredients creates a balanced and satisfying drink that celebrates nature's bounty.

ingredients

  • 5¼ gallons water
  • 1 can Blue Ribbon Dark malt
  • 3 lbs. (6 cups) sugar
  • 2 level tsp. salt
  • 1 level tsp. acid blend
  • 2 level tsp. nutrient
  • 1 pack Grey-Owl dried beer yeast
  • ½ level tsp. finings
  • ½ level tsp. ascorbic acid
  • 25 cups sugar (for secondary fermentation)
  • 1 level tsp. spruce essence (optional)

steps

  1. 1.

    In a large brew kettle, bring 5¼ gallons of water to a boil.

  2. 2.

    Stir in the Blue Ribbon Dark malt and 3 lbs. of sugar, mixing until fully dissolved.

  3. 3.

    Add 2 tsp. of salt, 1 tsp. of acid blend, and 2 tsp. of nutrient to the mixture.

  4. 4.

    Remove the kettle from heat and let it cool to around 70°F.

  5. 5.

    When cooled, sprinkle the Grey-Owl dried beer yeast over the surface and let it sit for 15 minutes.

  6. 6.

    Gently stir the yeast into the mixture and cover the kettle.

  7. 7.

    Allow the brew to ferment for 1-2 weeks in a dark, warm place (around 70°F).

  8. 8.

    After fermentation, mix 25 cups of sugar in 1 quart of water to create a syrup.

  9. 9.

    Add the syrup to the brew and gently mix.

  10. 10.

    If using, add 1 tsp. of spruce essence for a woodland aroma.

  11. 11.

    Bottle the beverage and add ½ tsp. of finings and ascorbic acid to each bottle before capping.

  12. 12.

    Allow bottles to carbonate for another week before chilling and enjoying.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 6797bd0ad49ea27b79a748a2

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