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| Did you know that you can take advantage of the cold winter weather and brew lagers without a refrigerator? That's right. Most garages are cold enough during the winter months to create a good lagering environment. We've even got some suggestions to make lagering during the hot summer months easier.
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
7 lbs. Pale Extract
1 can Lyle's Golden Syrup
1/2 lb. Biscuit grain
1/2 lb. Wheat grain
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1/2 oz. Kent Golding hops (boil)
1 oz. Fuggle hops (mid boil)
1/2 oz. Kent Golding Hops (end of boil)
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British Ale or Irish Ale Yeast
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| INSTRUCTIONS: |
Standard brewing practice should be used here. Ex.
1. Steep grains in 2 gallons of water while heating water. When near boiling, remove grains.
2. Add malt extract, being careful to get it thoroughly dissolved.
3. Add boil hops and begin a timed simmering boil (30 minutes is a good time, but experiment...try a 60 minute boil and see how it affects the finished product.) Stir frequently to avoid scorching.
4. With 15 minutes remaining, add mid boil hops (if required).
5. With 5 minutes remaining, add late boil hops.
6. Cool to 70 to 75 degrees F before pouring into sanitized fermenter and adding additional water to make 5 gallons total volume. Cooling with a WORT CHILLER will speed cooling and help protect your beer against bacteria and wild yeasts that can taint or spoil your beer! When temperature of mixture is 75 F or below, add yeast and ferment.
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| NOTES: |
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