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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:27 pm Post subject: American Presidents Brown Ale |
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Ingredients List:
· 3.3 pounds amber liquid malt extract
· 1.4 pounds Alexanders Kicker
· ½-pound Muntons 40L Crystal malt
· 2 ounces Mt. Hood hops pellets
· 1 cup of corn sugar
· 1-each muslin hops boiling bag and grain boiling bag
· 1 packet Danstar Windsor dry brewers yeast (recommended liquid yeast: White Labs WLP013 – London Ale)
Brewing Instructions:
Pre-boil 4 gallons of water and place them in a refrigerator to chill. If the grains are not already cracked, crack them with a grain mill or roller. Clean and sterilize a fermenter, lid (or rubber stopper for glass fermenters), and airlock. Cover the fermenter with the lid. Many people like to add a drop of bleach or iodine to the airlock. Pre-boil a pint of water, place it in a clean and sterile glass jar, and chill it to between 70 and 80 degrees. Add the dry yeast, and cover with a clean and sterile lid (plastic food wrap and a rubber band work well.) This will hydrate the yeast and get it ready to add to your wort later.
Place the cracked grains inside the muslin grain bag. Tie it off, and place it in a stainless steel or enamel brew pot with 1-gallon of water. Raise the temperature to 155 degrees (153 to 156) and hold that temperature for 30 minutes. Remove the grain bag, and increase the heat to bring the solution (wort) to a rolling boil. Add the liquid malt and the kicker, stirring frequently to keep the malt from scorching on the bottom of the pot. When the malt is completely liquefied, bring the wort back to a boil and set the timer for 45 minutes. Place 1½ ounces of the hop pellets in the smaller muslin bag and tie it off. When you have 30 minutes remaining, add the bag to the boiling mixture. Continue boiling. When you have 2 minutes remaining, add the last ½-ounce of hops. When the timer goes off, remove the mixture from the heat source, and cover with a clean/sterile lid.
Pour 2 gallons of your pre-chilled water into your sterile fermenter. Pour the hot wort into the fermenter, attempting to strain out as much hops residue as possible. Add more of the pre-chilled water until the total volume comes to about 5¼ gallons. Check the temperature. If the liquid is less than 80 degrees, you can add the yeast solution right away. If not, cover with the lid and airlock, and set in a cool place. Continue to check the temperature until it falls below 80 degrees. After 8 to 16 hours, you should notice a foam layer forming on top of the wort, and bubbles will stat to pass through the airlock. This should continue for 7 to 12 days. When the bubbles stop, you will see a sediment layer formed on the bottom of the fermenter.
Clean and sterilize a bottling bucket or other food-safe receptacle to hold your beer for bottling. Boil a pint of water and dissolve the cup of corn sugar in it. Place the solution in your bottling bucket. Siphon the beer into the bottling bucket being careful to leave as much of the sediment behind as possible. Make sure the sugar solution gets mixed with the beer, but try not to stir or shake the solution too much, or oxidation may take place. Once the solution is mixed, bottle in your selected containers. If using a keg with forced carbonation, disregard the sugar solution. |
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