Ingredients:
6 pounds, Dutch Malt DME
.5 pound, Munich malt grain
.5 pound, Light Crystal Malt grain
.5 pound, Chocolate Malt grain
.5 ounce, Perle Hops (boiling)
1 teaspoon, Gypsum
1 teaspoon, Irish Moss
.5 ounce, Sam Adams Kent Golding Hops (2 minute boil)
1 package, Munton & Fision Ale yeast
Procedure:
Grind grains in grain mill and add to 1 gallon water. (Just enough to make oatmeal
consistency) Perform a simple mash infusion of the grains. Bring grain and water to
160° f. and steep grains at this temperature for approximately 30 - 45 minutes. Be
careful not to exceed 170° and not to let the temperature fall below 154° f. . Sparge
the grain twice and continue to sparge the mash with 10 qt. of 160° water. Add sparged
wort to wort cooker and add enough water to bring the wort to boiling level in your pot.
Add in the Dutch DME and dissolve thouroughly by stirring with a long handled spoon.
Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue
to boil the wort for approximately 60 minutes. After 30 minutes into the boil, add the
Irish Moss Add the Kent Golding flavouring hops after 58 minutes. After 60 minutes,
let the Kent Golding hops steep in the wort for 5-7 minutes by removing the wort from
the heat and allowing it to sit covered with the lid. (or skip for less hoppy flavor) Cool
the wort with whatever means possible, a wort chiller is preferred but you can
submerge the pot in iced water in a large sink and let cool (keeping the pot covered at
all times). Cool to approximately 70-80°f. Pitch yeast and aerrate the wort by stirring
the yeast into it. Cover and Ferment!
Specifics:
O.G.: 1.062
F.G.: 1.021
Notes: Age the finished beer for 3-4 weeks at room temperature. This beer did not have
a distinct Red color but did have a wonderful dark cooper color. Very hoppy after 2
weeks, strong flavor reminiscent of a heineken or grolsch. This flavor went away after
3 weeks leaving a wonderful unique beer with a flavor all it's own.
Rates:***