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India Brown Ale
This is a blog of happenings in my family, with my kids, and with the politics of the world.
If you don't get satire you should probably stop reading right now.
I tend to ramble on, and on, and on...
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10 September 2012
Ingredients:
1 lb crushed Crystal malt (40L)
4 oz crushed chocolate malt
1 lb crushed Special Roast malt
muslin bag
6.6 lbs Muntons Malt Extract Extra Light (LME)
1 oz Magnum hop pellets (15.2% α-acid) for bittering
2 oz Sorachi hop pellets (12.1% α-acid) for aroma
2 oz Amarillo hop pellets (9.3% α-acid) for dry hopping
Whirlfloc tablet
White Labs WLP013 London ale yeast
water
Steps:
Boil 4 gal water to remove chlorine (if using tap water).
Cool (heat) water to roughly 155°F.
Steep crushed grain in muslin bag 20 minutes, keeping the temperature as constant as possible.
Remove bag and squeeze out the juices.
Congratulations, you now have a wort!
Add liquid malt extract and bring the wort to a boil.
Add bittering hops and boil 1 hour.
Add aroma hops and terminate boil.
Add wort to fermentation vessel and add (preboiled) water to bring the volume up to 5 gal.
Pitch yeast when wort has cooled to about 70°F.
After one weeks rack the ale to a secondary fermentation vessel.
Dry hop.
After a further two weeks prime and bottle.
A few weeks more and it should be carbonated and ready to drink.
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And if you like this recipe, you should try some of my others.
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