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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:34 pm Post subject: Independence Pale Ale |
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Ingredients:
½-pound 60L Crystal malt
4-pound can Alexanders Pale LME
1.4-pound can Alexanders Kicker
1-ounce Northern Brewer hops (bittering)
1-ounce Cascade hops (flavor)
1-ounce Fuggle hops (aroma)
1 packet Danstar Windsor yeast (recommended liquid yeast: White Labs WLP023 – Burton Ale)
1 muslin grain bag
2 muslin hops bag
Procedure:
Put 1½ gallons of water into your brew pot, and raise the temperature to 165 degrees. Place the cracked grains in a muslin bag, and drop them into the water – the temperature should drop to 155. Maintain 155 degrees for 30 minutes. Removed the grains, and bring the water to a boil. Add the extracts and bittering hops and continue the boil for 30 minutes. Add the flavor hops and continue boil for another 30 minutes. Add the aroma hops during the last 4 minute before removing the pot from the burner. Add 3 gallons of chilled water to a sterilized primary fermenter. Strain the wort into the primary, and add more chilled water to bring the volume to about 5¼ gallons. When the temperature of the wort falls below 80 degrees, add the yeast slurry, and seal with an airlock.
Primary ferment should last 10 to 15 days.
Prime with 1-cup of corn sugar or 1¼ cup of dry malt extract pre-boiled in a pint of water.
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To make a yeast slurry, sterilize a 1-quart glass jar. Boil 3 cups of water for 5 minutes. Dissolve 2 tablespoons of table sugar in the boiling water. You may also add ½ teaspoon of yeast nutrient as an option. Place the sugar water in the glass jar. Cover and allow it to cool. When the temperature falls below 80 degrees, add the dry yeast. Let the yeast soak into the surface of the water, then stir or shake to complete saturate the yeast. Cover loosely with a piece of plastic food wrap. You should notice foaming activity within a couple of hours. The yeast slurry is ready to pitch when the foaming begins to subside. |
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