|
|
| Stay up to date with the latest news, recipes and brewing help by getting on our newsletter list. |
|
|
 |
|
|
| 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!
|
|
|
 |
|
|
| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
7 lbs. Pale Malt Extract
1 lb. Crystal 40L
1/2 lb. Wheat grain
1/2 lb. Munich grain
|
1 oz. Cascade hops (boil)
1/2 oz. Kent Golding hops (mid boil)
1/2 oz. Kent Golding hops (late boil)
1 oz. Cascade hops (end of boil)
|
White California or East Coast Ale Yeast
|
| 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 ounce Cascade hops and begin timing a 30 minute simmer.
4. With 15 minutes remaining in the 30 minute simmer, add 1/2 ounce Kent Golding 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 remaining 1/2 ounce of Kent Golding hops.
6. Continue to monitor the boil for the remaining 5 minutes, add Cascade hops and then 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.
|
| NOTES: |
| Irish Moss and Gelatin clarifier (optional but strongly recommended)
|
|
HOME
