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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Fri Feb 25, 2005 9:06 pm Post subject: Taken Liberties Ale |
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Ingredients:
1/2 pound, crystal malt (60L)
1 cup, English 2--row pale malt
7 pounds, light Munton & Fison dry malt extract
1/2 ounce, Galena pellets (12% alpha), 60 minute boil
1/2 ounce, Irish moss, 15 minute boil
1 ounce, Cascade pellets (5.5% alpha), 12 minute boil
Wyeast American ale #1056
1 ounce, Cascade pellets, dry hop
1/2 cup, corn sugar (priming)
Procedure:
Cracked grains and steeped in 2 (U.S.) quarts 150-155F water for 45 minutes. Collected runoff and sparged with an additional 1--1/2 gallons 170F water. Added to brew kettle with enough additional water to make 5- -1/2 gallons. Dissolved extract and boiled 65 minutes, adding hops and Irish Moss as shown. Chilled with an immersion chiller down to 70F. Racked off break and pitched onto dregs of the secondary of a previous batch, a la Father Barleywine. Active fermentation in under 12 hours. O.G. = 1.056; IBU = approximately 33 (not counting the dry hopping which would have added a point or two). Single-stage blowoff fermentation in the low 70's. Primary was 4 days, after which I attached a fermentation lock and dumped in the dry-hopping hops. After another 19 days of secondary, I racked to a Cornelius keg primed with 1/2 cup of corn sugar. After waiting a week or so, I tapped, keeping 20 psi on the keg at all other times. |
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