Black Plague Brewing Recipe
Recipe information
Make Black Plague Brewing in just 168h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Beer
Beer
1. Sanitize
Sanitize all brewing equipment, including fermenter, airlock, siphon, bottling setup, and bottles. Ensure all surfaces are clean.
2. Mash
Heat 3.5 gallons of water to about 165°F. In a mash tun, combine milled pale malt (9 lb), crystal malt (1.5 lb), roasted barley (0.75 lb), and flaked oats (0.5 lb). Hold the mash at 152°F for 60 minutes, stirring gently to maintain even temperature.
3. Lauter and sparge
Raise and drain the mash, then sparge with 2.0 gallons of water to collect enough wort for a 6.0–6.5 gallon pre-boil. Drain and rinse grains thoroughly.
4. Boil and bitter
Bring the wort to a boil and maintain for 60 minutes. Add Magnum hops (1 oz) at the start of the boil for bitterness.
5. Aroma hops
With 15 minutes remaining in the boil, add East Kent Goldings hops (1 oz) for aroma.
6. Cool and ferment
Cool the wort to 68–70°F as quickly as possible and transfer to a sanitized fermenter. Pitch one packet of ale yeast. Ferment at 68–70°F for 7–10 days or until fermentation subsides.
7. Prime and bottle
After fermentation, dissolve priming sugar (3 oz) in a small amount of water and gently mix into the fermenter. Bottle the beer, cap, and ensure a clean seal.
8. Condition
Store bottles at 65–70°F to carbonate for about 2 weeks, then refrigerate and enjoy.
Local Coupons
No local coupons found for this recipe's ingredients.