Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | American amber malt extract |
| 3 pounds | Dry American Amber extract |
| 9 ounces | Crushed dark amber crystal |
| \N \N | Grain -- steep |
| 4 ounces | Crushed chocolate malt -- |
| \N \N | Steep |
| 2 ounces | Galena Hop plugs -- 60 |
| \N \N | Minutes |
| 1½ ounce | Cascade hop plugs -- 30 |
| \N \N | Minutes |
| ½ teaspoon | Irish moss -- 30 minutes |
| 1 ounce | Cascade hops plugs -- 10 |
| \N \N | Minutes |
| 2 ounces | Lactose -- 10 minutes |
| 1 pack | Cask Ale liquid yeast |
| 4½ ounce | Corn sugar for priming |
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