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Classification: Light Ale, Malt Extract Syrup
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Ingredients:
1.5 cans, Alexander’s Light Malt Extract (Unhopped)
2 cups, Crystal Malt (tea method)
1 bag, Muslin boiling bag
1 ounce, Cascade Hops (boiling) 60min
½ ounce, Fuggles Hops (aroma) 30min
½ ounce, Fuggles Hops (finishing) 2min
1 teaspoon, Gypsum
1 teaspoon, Irish Moss
1 package, Nottingham English Ale Yeast
Procedure:
- Crack crystal malt and place in a muslin boiling bag. Add to wort pot filled with 4-5 gallons water. (Making sure to leave the muslin bag with enough room for expansion to allow for adequate mashing)
- Perform a simple mash infusion of the grain. Bring grain and water to 160° f. and steep grains at this temperature for approximately 30 - 45 minutes. Be careful not to exceed 170° and not to let the temperature fall below 154° f. .
- Bring wort to a boil and remove muslin bag and discard.
- Add in the cans of malt extract and dissolve thoroughly by stirring with a long handled spoon (make sure you remove the wort pot from the burner when doing this to avoid scorching and carmelizing).
- Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes.
- After 30 minutes into the boil, add the Irish Moss and the aroma hops
- After 58 minutes, add the finishing hops.
- Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f.
- Pitch yeast and aerate(oxygenate) the wort by pouring it into the fermentor and stirring the yeast into it.
- Cover and Ferment!
Notes:
Some old yeast from a can of malt extract was added to the wort after 30 minutes. This was suggested by BYO magazine. The dead boiled husks should act as an excellent filtering agent like the
irish moss.
Specifics:
* O.G.: 1.044 Actual: O.G.:
* F.G.: 1.010 - 1.012 F.G.: