Williams bavarian gold

Yield: 1 Servings

Measure Ingredient
6 pounds Bavarian Light malt extract
1 pounds Crushed german crystal --
\N \N Steep
¼ pounds Crushed chocolate malt --
\N \N Steep
1 ounce Willamette Hop plugs -- 60
\N \N Minutes
1½ ounce Willamette hop plugs -- 30
\N \N Minutes
½ teaspoon Irish moss -- 30 minutes
½ ounce Northern Brewer hops -- 10
\N \N Minutes
1 pack Burton 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 with 3-5 gallons of water for 1 hour, adding the hops, Irish Moss 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: 1.044 Finishing gravity: 1.015

Recipe By : Williams

From: Date: 05/29 File

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