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Dec.06.1999 Bitter Ale
admin
10-12-2004
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| Ingredients:
6.6 pounds Northwest Gold malt extract
1 pound M&F Pale malt
1 pound M&F crystal malt (90)
1 oz cascade hop pellets (boil)
3/4 oz cascade hop pellets (flavor)
1/4 oz chinook hop pellets (flavor)
1/4 oz cascade hop pellets (finish)
1/2 oz chinook hop pellets (finish)
1/4 tsp irish moss
WYEAST american ale yeast
I always use a 500 ml yeast starter culture, but some homebrewers do
not feel that this is necessary. For the record, I think it's a real
good idea.
All grains added to 1 gal of water at 160 degrees farenheit, and
allowed to mash for 45 minutes.
Grains then sparged with 1 gallon plus 1 pint of 170 degree water.
Wort then returned to brewpot and brought to boil.
Malt extract added. When boiling again, 1 oz cascade (boiling) hop
pellets added, boiled 25 minutes. Next, flavor hop pellets added,
boiled 20 minutes. Last, finish hops and irish moss added, and boiled
2 minutes. Hot wort strained into carboy with 2 gallons very cold
water, then very cold water added to top off. Yeast pitched when wort
cooled to 80 degrees F. Starting gravity was 1.054
This batch of bitter made me many new friends!
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