Ingredients for 5 gal.
This is a extract/grain recipe.
Ingredients:
6 pounds wheat extract syrup(65% wheat 35%barley)Northern brewers
2 pounds 2 row barley grain
1/2 pound crystal malt
Hallertauer hops 5 HBU
Saaz hops 3.1 HBU
Irish moss 1 gram
Ale yeast (I used coopers)14grams
1 1/4 cup light dried extract (for bottling) Priming sugar will
not give same result
O.G 1.040-1.050
F.G 1.006-1.012
Use step mash schedule:
Hint: Using a cooler makes this easy
1.) Mix barley grain and crystal malt in grain bag place in cooler.
2.) Heat 2.5 gal water to 140 degrees.
3.) Pour just enough water into cooler to achieve 122 degrees
allow to stand 30 min stiring every 5 min.
4.) Bring additional water to a boil (or just short of boil).
5.) Add enough of the hotter water to mash bring temp to 158 degrees
and hold for 30 min stiring every 5 min.
6.) Sparge with 170 degree water when done and pour into brew pot
seperating out the grain.
7.) Bring to boil add 6 pound extract and Hallertaur hops boil for
45 min.
8.) Add Saaz hops, Irish moss and boil additional 15 min.
9.) Add to primary and sparge with cold water. (Hint for cooling
wort: I use milk jugs rinsed out with one step.
Fill partly with water and freeze. Cut off plastic and dump ice
into primary BEFORE ADDING WORT!
10.) After cool to between 65-75 degrees pitch yeast.
11.) After about 4 days rack into secondary and allow
2 weeks for sediment to settle to bottom.
12.) After secondary rack into third stage ferminter
and allow additional 30 days of aging.
13.) After aging process bottle with extract.
14.) Brew should be ready to enjoy after about 2 weeks.
Step 11 and 12 are optional but I think it makes a difference.