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| A wort chiller is the cheapest way to immediately improve your beer. The faster you can cool your beer, the less time bugs have to grow. Pick one up now!
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| Clip-cloppity Hoppity Red
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
8 lbs. Pale Malt Extract
1 lb. Cara Munich grain
6 ozs. Chocolate grain
3 ozs. Roasted Barley
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1/2 oz. Northern Brewer hops (boil)
1/2 oz. Cascade hops (mid-late boil)
2 ozs. Willamette hops (late boil)
1/2 oz. Cascade hops (end of boil)
1 oz. Chinook hops (dryhopped)
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White California, or East Coast, or German 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 1/2 ounce Northern Brewer hops and begin timing a 45 minute simmer.
4. Monitor the boil closely to avoid boil over. Stir gently, but frequently. Add Irish Moss in the last 15 - 20 minutes.
5. With 10 minutes remaining in the boil, add 1/2 ounce Cascade hops.
6. With 5 minutes remaining in the 30 minute total boil, add 2 ounces of Willamette hops.
7. Continue to monitor the boil for the remaining 5 minutes, then add 1/2 ounce Cascade 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.
8. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
9. When fermentation slows (approximately 4 to 5 days into fermentation), add the Chinook hops. It is best to transfer the beer into another fermenter at this time but not required. If you are unfamiliar with this "dryhopping" or "secondary fermenting" technique, ask us and we will explain how really simple it is. At this time it is also recommended you prepare a Gelatin clarifier solution as directed and add to your beer.
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| NOTES: |
| Irish Moss and Gelatin clarifier (optional but strongly recommended)
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