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Add a photoServings: 12
Ingredients
- 4 lb Plain light malt extract Syrup
- 1 1/8 lb (750 grams) Maltose
- 2/3 ounce Chinook Hops, flower, (boil)
- 1/3 ounce Cascade Hops, flower, (finish)
- 1/2 ounce Cascade Hops, pellets (dry hopped in secondary) Ale Yeast cultured from Sierra Nevada Pale
- 3/4 c. Corn sugar (bottling)
Directions
- About a week before, make a starter from 2 bottles of Sierra Nevada Pale Ale. Use about 4 Tbsp. of plain light malt extract syrup and a couple of hop pellets. Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons of water. (60 minute boil). Add in 1/3 oz Chinook hops at start of boil, 1/3 oz Chinnook at 30 min and 1/3 oz of Cascade hops in the last two min of the boil. Then combine with 3 gallons of ice cool tap water (that was boiled the previous night, and cooled in the freezer) in a 7 gallon carboy. Ferment in primary for a week. Put 1/2 oz of Cascade pellets in bottom of secondary and rack beer into secondary. Bottle three weeks later. This a report on my second use of "maltose" (a cheap rice malt available from most Oriental Markets).
- In the previous attempt ("Number 17", see HBD #541 or possibly The Cat's Meow: p 36) there were a few problems. It was also my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and for various reasons, it didn't work very well. The other problem was I used to much maltose, about 40%, that made the result a little too light. This time I decided to use about 20% maltose, that IMHO, is just about right. I've also since perfected yeast culturing. The result is a nice thirst quenching, summer ale, that, with my favorite pizza, is heaven*2. Taste: Excellent!
- Original Gravity: 1.036 @ 74 degrees
- Final Gravity: 1.006 @ 69 degreesPrimary Ferment: 1 week Secondary Ferment: 3 weeks
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