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Classification: Irish Ale
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Ingredients:
1 4 lb can, Montmellick Irish Export Ale
1 3.3 can, Amber Extract
½ lb., Cara Pils (Malto-Dextrin)
2 ounces, Fuggles Hops (boiling) 60min
½ ounce, Cascade Hops (finishing) 5min
1 package, Burton Brewing Salts
1 teaspoon, Irish Moss
1 package, Windsor English Ale Yeast
¾ cup, Brewing Sugar
50 caps, Oxygen Caps if available
Procedure:
- Crack dextrin 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)
- Bring wort to a boil and remove muslin bag and discard (mashing with the tea method).
- Uncover and remove from heat. Stir in malt extract and dissolve thoroughly by stirring with a long handled spoon (make sure you have removed the wort pot from the burner when doing this to avoid scorching and carmelizing).
- Add the brewing salts 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
- After 55 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 Montmellick 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.: 1.051
* X.G.: 1.016 Actual: O.G.:
* F.G.: 1.016 - 1.012 F.G.: