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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:27 pm Post subject: Winter Warmer |
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Ingredients:
3.3-pounds light liquid malt extract
1.4-pound can Alexanders Kicker
2 pounds honey
1 pound bag corn sugar
8-ounces 60L Crystal malt
2-ounces black patent
1-ounce Cascade hops
½-ounce Saaz hops (flavor)
½-ounce Saaz hops (aroma)
3 x 2-inch cinnamon sticks
1½ tablespoons grated orange peel
2 teaspoons powdered ginger
1 packet Nottingham ale yeast (recommended liquid yeast: White Labs WLP011 – European Ale)
2 muslin hops bags
1 muslin grain bag
Procedure:
Set aside either ¾-cup of honey or 1 cup of corn sugar to use for bottling. Crush the grain and tie it into the muslin bag. Drop the bag into 1 gallon of cold water. Set the burner to medium-high and slowly raise to a boil. When boiling commences, remove the grain bag. Add the malt extracts, honey and corn sugar and continue the boil for an hour. Add the Cascade hops with 50 minutes remaining. Add the flavor hops with 30 minutes remaining. Add the spices with 10 minutes remaining. Add the aroma hops with 1½ minutes remaining. At the end of one hour, remove the pot from the burner.
Cover the pot and let sit while you clean and sterilize a fermenter. Add 3 gallons of chilled water to the sterile fermenter. Strain the wort into the pot and add cold water to the total volume to 5¼ gallons. Add the yeast and seal with an airlock. Leave in a cool, dark place. Wort should ferment for 12 to 20 days.
Boil the honey or corn sugar that you set aside 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. It should make 53 (plus or minus) 12-ounce bottles. |
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