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beesley
Site Admin
Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:39 pm Post subject: Ozarks Special Bitter |
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5 gallons, extract with specialty grains
30 IBUs, 20.9 HBUs
Ingredients:
1 oz. roasted barley
0.5 lb. crystal malt, 40° Lovibond
3.3 lbs. unhopped amber malt extract syrup
3 lbs. unhopped amber dry malt extract
0.5 oz. Northern Brewer hop pellets (8% alpha acid), for 50 min.
1 oz. Cascade hop pellets (5.9% alpha acid), for 20 min.
2 oz. Kent Goldings hop pellets (5.5% alpha acid), 1 oz. for 10 min., 1 oz. for steeping
1/2 tsp. Irish moss
2 packs of Doric dry yeast or 1 pack Wyeast 1098 (British Ale)
3/4 cup corn sugar for priming
Step by Step:
Steep crushed specialty grains in 6 gal. cold water and heat brewpot. Remove grains at 170° F.
When brewpot comes to a boil, add extracts and Northern Brewer hops. Boil 30 min. and add
Cascade hops. Boil 10 min. more and add 1 oz. Kent Goldings hops and Irish moss. Boil 10 min. more
and add 1 oz. Kent Goldings hops and immediately turn off heat and cover pot. Total boil time is 50
min. Let covered pot steep for 10 min. Cool the wort to below 75° F and siphon into the primary
fermenter, splashing while siphoning. Pitch yeast.
Ferment at 60° to 70° F until complete, prime, and bottle. Age six weeks before using.
OG = 1.051
FG = 1.012 |
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