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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
8 lbs. Pale Malt Extract
1/2 lb. Crystal 90L
1/4 lb. Crystal 120L
1/2 lb. Victory grain
1/2 lb. Chocolate grain
2 ozs. Black Patent
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1 oz. Northern Brewer Hops (boil)
1 oz. Cluster Hops (mid boil)
1 oz. Cascade Hops (late boil)
1 oz. Fuggle Hops (finish)
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White California or Burton Ale yeast
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| INSTRUCTIONS: |
1. Steep grains in a large mesh bag in 2 gallons of water that has been heated until steaming, or about 160 to 180 degrees F. Turn heat off to avoid burning your steeping bag or extracting harsh flavors and allow to steep 30-40 minutes. Remove grains and bring water to a boil.
2. Pour Pale Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added.
3. Stir frequently while slowly bringing mixture back to boiling. When a slow simmering boil is reached, add Northern Brewer hops and begin timing a 30 minute simmer.
4. In the last 20 minutes of the 30 minute simmer, add 1 ounce of Cluster hops. Monitor the boil closely to avoid boil over. Stir gently, but frequently. Add Irish Moss in the last 15 - 20 minutes if using.
5. With 5 minutes remaining in the 30 minute total boil, add the Cascade hops.
6. Continue to monitor the boil for the remaining 5 minutes, then add the Fuggle hops and turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Talk to us about your options if you are uncertain.
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| NOTES: |
| Irish Moss and Gelatin clarifier (optional but strongly recommended)
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