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Add a photoServings: 12
Ingredients
- 5 lb Pale malt
- 1 lb Crystal malt
- 1 tsp Gypsum
- 3 1/2 lb Pale dry extract
- 1 1/3 lb Light brown sugar
- 1 ounce Willamette hops (boil)
- 1 1/2 ounce Hallertauer hops
- 1 tsp Irish moss
- 1 ounce Clusters hops pellets Red Star ale yeast
Directions
- Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree water; this should give initial heat of 155 degrees (pH 5.0). Maintain temperature at 140-155 degrees for 2 hrs. Sparge. To wort, add in extract and brown sugar. Boil with Willamette hops. After 15 min add in Hallertauer and Irish moss. Dry hop with clusters and steep. When cold, add in wort to carboy and pitch yeast. The posted recipe called for 4 pounds of dry extract with 2 c. re- served for priming. This seemed excessive and a good way to get explod- ing bottles, so we reduced the amount of extract to 3-1/2 pounds and assumed which standard priming techniques would be used, maybe replacing corn sugar with 3/4 to 1 c. of malt extract. - Ed. Notice which I screwed up the hops: Clusters are for bittering, and Willamette (or possibly Fuggles) for aromatic.
- Original Gravity:1.048
- Final Gravity: 1.011 Primary Ferment: 23 days
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 12 servings | |
| Calories 1174 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 868mg | 25% |
| Total Carbs 200.93g | 54% |
| Dietary Fiber 0.0g | 0% |
| Sugars 200.39g | 134% |
| Protein 11.86g | 19% |
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