| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
American amber malt extract |
| 3 |
lb |
Dry American Amber extract |
| 9 |
oz |
Crushed dark amber crystal |
|
|
Grain — steep |
| 4 |
oz |
Crushed chocolate malt — |
|
|
Steep |
| 2 |
oz |
Galena Hop plugs — 60 |
|
|
Minutes |
| 1 1/2 |
oz |
Cascade hop plugs — 30 |
|
|
Minutes |
| 1/2 |
ts |
Irish moss — 30 minutes |
| 1 |
oz |
Cascade hops plugs — 10 |
|
|
Minutes |
| 2 |
oz |
Lactose — 10 minutes |
| 1 |
pk |
Cask Ale liquid yeast |
| 4 1/2 |
oz |
Corn sugar for priming |
INSTRUCTIONS
Steep the grains in separate muslin bags while the water heats to a boil in
the boiling pot. Remove & discard the grains before the start of the boil.
Boil the syrup and dry malt with 3-5 gallons of water for 1 hour, adding
the hops, Irish Moss and lactose at the specified times. Cool and place in
a sanitized container adding the swollen yeast pack to the wort at a temp
of no more than 85 degrees.
Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees
for 12 days. After 12 days, check beer with a hydrometer to be sure the
finishing gravity has been reached or exceeded and the gravity has stopped
dropping. Once gravity check have been completed, siphon beer to a priming
tank, mix in corn sugar and bottle. Age beer for 3 weeks at 60-68 degrees
before refrigerating and drinking. Starting gravity: 1.060 Finishing
gravity: 1.022
Recipe By : Williams
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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