3.3 lbs Northwestern (NW) Dark
3.3 lbs NW Amber
3.3 lbs NW Gold
1 lb Chocolate Malt
2 lbs 60L Crystal Malt
5 oz Roasted Barley
1.25 oz Eroica Hop Pellets (boil)
1 oz Fuggle Whole Hops
1/3 oz Willamette Hop Pellets
1 oz Kent Golding Whole Hops (finish)
2 pkgs (6 grams each) of Morgans Ale Yeast
1 pkg Danstar London Dry Yeast (pitched at secondary)
Steep Grains at 155° in 5 qts
of tap water for 40 minutes. Remove and sparge w/ 1.3 gal. of 170°
water. Add extracts and bring to a boil. Add Eroica Hops, wait 25 minutes
and add Fuggle and Willamette, wait 20 minutes and add Kent Goldings. Wait
10 minutes remove from heat. Cool. Strained into carboy with 2.5 gal. of
cool bottled water. Topped up to 6.5 gal. Re-constituted yeast in 1 cup
of boiled water (at 95°) for 20 minutes. Pitched yeast.
Nice smooth chocolate flavor. Almost no hop flavor. Made excellent Black N Tans.
2 - 5 lb Containers of Willow Creek Honey (from Pick N Save)
3 lb Orange Blossom Honey
1/4 tsp Ground Cinnamon
1 tsp Whole Corriander, Crushed
1 tblsp Ground Dried Orange Zest
1 tsp Irish Moss
3 tsp Yeast Nutrient
3 tsp Acid Blend
3 pkgs Red Star Champagine Yeast
1.5 tsp Yeast Energizer at Transfer
Put 2 gallons of tap water on the
stove and add the honey as the heat rises. Bring to a slow rolling boil
and skimmed the foam for a 1/2 hour. Add all the spices. Wait 5 minutes
and add yeast nutrient and acid blend. Wait 5 minutes and remove from heat.
Chill. Put 2 gallons of cool bottled water into the carboy. Strain the
cooled wort into the carboy. Top up to 5 gallons. Pitch Yeast.
I'll let you know how it tastes this Christmas.
8# Alexanders Pale Malt Extract
1# 10L crystal malt
1# 30L crystal malt
1 1/4 oz. nugget hops (90 min)
1 1/4 oz. chinook hops (90 min)
3/4 oz. willamette hops (20 min)
3/4 oz. centennial hops (20 min)
1/2 oz. perle hops (20 min)
1/2 oz. chinook hops (20 min)
1/8 oz. yeast nutrient (20 min)
1/5 oz irish moss (20 min)
Yeastlab A01 (prepare starter)
dry hop in secondary:
1. Bring 4 1/2 gal. water to 150
Very complex hop quality!! Great color and clarity!
16.875# Schreier 2 row pale
1.75# American Crystal 20L
.5# DWC Cara Munich
2.0# DWC Munich
4 oz Northern Brewer (whole, 60 min.)
1 oz Cascade (whole, 30 min.)
1 oz Cascade (whole, 10 min.)
1 oz Cascade (whole, 5 min.)
1 gr Gypsum
1 gr Calcium Carbonate
1 gr Calcium Chloride
Water Filtered w/ Reverse Osmosis. Brewers Resource "California Pub Ale" Yeast.
Pitching temp for wort & yeast : 60°F
Add full grain bill to 8.25 gal
of water at 164°f. Mash at 153°f for 60 min. Raise temp to 168°f
for 10 min. Sparge w/ 8 gallons of 170°f water.
Primary: 13 days at 55° in glass.
This beer won 1st place in the first round, of the 1997 AHA competition.
Ingredients, Process, Fermentation Time, Gravity, Comments.
This Page Written By Mike Mattera