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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:31 pm Post subject: Heartland Heavy |
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Ingredients:
3.3-pounds light LME
3.3-pounds amber LME
1.4-pound can of Alexanders Kicker
10-ounces 20L or 40L Crystal malt
4-ounces smoked malt
2-ounces roasted barley
1½ ounce Fuggles or Goldings Hops (flavor)
1 packet Nottingham Ale yeast (recommended liquid yeast: White Labs WLP028 – Edinburgh Ale)
1 muslin grain bag
1 muslin hops bag
Procedure:
Bring one gallon of water up to 165 degrees Fahrenheit. Crush the grain and tie it loosely into the muslin bag. Drop the bag into the water, and maintain the temperature between 155-165 degrees. After 30 minutes, remove the grain bag, add the malt extracts, and raise to a boil. Add the hops after the hot break (when the foaming subsides), and continue to boil for 45 minutes. Remove the pot from the burner.
Cover the pot and let sit while you clean and sterilize a fermenter. Add three gallons of chilled water to the sterile fermenter. Strain the wort into the pot, and add enough cold water to bring the total volume to 5¼ gallons. When the temperature drops below 80 degrees F, add the yeast and seal the fermenter with a lid and airlock.
The wort should ferment for 10-20 days. Bottle after the bubbling stops.
Boil 1-cup of corn sugar, ¾-cup of honey, or 1-1/3 cups of dry malt extract in a pint of water until dissolved. Pour into bottling bucket. Siphon beer into bottling bucket and mix thoroughly. If kegging, disregard the priming agent. |
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