Tsar's Tar Recipe

Apr 26, 2017

Tsar's Tar (23 litres)

Like the story of many European Emperors, this month’s recipe is dark and multi-layered. Modelled on the Baltic style Porter - Zywiec Porter, this smooth, full-bodied beer is loaded with Chocolate and Coffee aromas, with Sweet Crystal and Chocolate Malts that deliver an incredible warming, smooth finish. This is one to be sipped and savoured!

Ingredients

1.7kg Coopers European Lager Brew Can
2 x 1.5kg Amber Malt Extract
1kg Dextrose Corn Sugar
300g Chocolate Malt grain
2 x 11.5g Fermentis W-34/70
1 x Dextrose Corn Sugar or Carbonation Drops

Features:

Colour: Brown/Black
Body: Heavy
Bitterness: Med
Approx. Alcohol Level: 9.4% ABV
Naturally Carbonated: Natural

Instructions:

Step 1: Mix

The day before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the cracked grain and 2 litres of cold water. Fit the lid and sit in the fridge for 24hrs. Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot. Place the strained liquid onto the stovetop, bring to the boil then remove from the heat. Cool the liquid by placing pot in a bath of cold water for about 15mins. Add all the fermentable ingredients and the cooled liquid to the FV then stir to dissolve. Top up with cold tap water to the 20 litre mark, stir thoroughly. Check the temperature and top up to the 23 litre mark with warm or cool water (refrigerated if necessary) to start the brew at 18C. Sprinkle the dry yeast or stir in liquid yeast and fit the lid.

Step 2 : Brew

After 24hrs, allow the brew temperature to gradually draw down to as close to 13C as possible. Fermentation has finished once the specific gravity is stable over 2 days. It should finish around the 1012 – 1016 mark.

Step 3: Bottle

Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle). Allow to condition for at least 4 weeks in the bottle. Having been fermented with lager yeast, it may take a week or two longer to achieve sufficient carbonation.

Step 4: Enjoy

Serve slightly warmer than fridge temperature. Expect the alcohol content to be around 9.4% ABV.