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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 7:35 pm Post subject: LeftHand Sawtooth |
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Brewing Method: Extract
Yeast: 1098 British - WYeast
Yeast Starter: optional
Batch Size: 5 Gallons
Original Gravity:
Final Gravity:
Alcohol Content: @6 %
Total Grains: 1.5 pounds
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 45 minutes
Primary Fermentation: 3 days
Secondary Fermentation: 3 weeks
Additional Fermentation:
Grain Bill:
1lb 40L Crystal
1/2 lb Victory (toasted)
3lbs Pale Extract
3lbs Munich Extract
Hop Bill:
1.5 oz Fuggle (45 min boil)
1.5 oz Golding (15 min boil)
1 oz Golding (end of boil)
Mash Schedule:
Steep grains in water 15-20 minutes at about 120-180 degrees.
Remove and add malt extracts.
Bring to boil.
Brewers Notes:
Total Boiling time 45 minutes.
Add 1.5 oz of fuggle at beginning of boil
Add 1.5 oz Golding when 15 minutes left in boil
Add 1 oz Golding at the end of the boil.
Let cool to under 80 degrees and pitch yeast. Aerate well! Shake the snot out of the primary! Primary fermentation lasts about 3 days. Rack to secondary and ferment for another 2 - 3 weeks.
Comes darn close to Sawtooth, a personal favorite. If you keg: try substituting whole leaf hops for the 1 oz Golding and instead of adding it at the end of the boil, put it in a hop bag and throw it in the keg at kegging time. (of course you will want to boil the hops in a little water for a few minutes and add all the soup including the hop bag to the keg. This makes for a nice hop punch! |
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