Bonneville Flats Bitter
(I typed this up, so some things that didn't seem relevent were left out, and somethings that I may not actually do are typed)
0.5 lb Briess light dried malt extract
3.3 lbs Alexanderââ¬â¢s pale liquid malt extract
0.5 lb Corn sugar
1.5 lbs 2-row pale ale malt
0.25 lb Crystal malt (30 L)
0.25 lb Crystal malt (40 L)
1 tsp Irish Moss (15 min)
1/8 tsp Yeast nutrients (15 min)
6.4 AAU First Gold Hops (.8 oz 8% Alpha) (45 min)
2.0 AAU First Gold Hops (.75 oz 8% Alpha) (15 min)
.75 oz First Gold Hops (0 min)
2 pkg Nottingham dried yeast (rehydrated)
0.75 C Corn sugar for priming
Steep grains in 2.0 Qts of water @ 158
E-160
E F for 30 minutes, then rinse with 1 Qt of 170
E F
Add dried malt extract, corn sugar, and water to make 2.0 gallons of wort and bring to a boil. Once initial foaming subsides, add bittering hops and boil for 45 min.
Add boiling water to keep volume above 2.0 Gallons as needed. With 15 min left in boil, turn off heat and add liquid malt extract, Irish moss,and flavor hops. Stir until extract is dissolved, then resume heating.
Add aroma hops at end of boil. Cool and then let sit for 15 minutes (***covered to avoid contamination)
combine wort w/ enough water to make 5 gallons, pitch yeast at appropriate temp.
Let ferment @ 72
EF for 3 days, or until complete. (You should not taste diacetyl). Rack to keg or bottling bucket, refrigerate after 5-6 days of keeping warm (74-80
EF). Serve after 2-3 days.
[line]
so, I don't think I intend to steep grains in such a small ammount of water, unless someone can maybe explain to me why that might actually be a good idea. Also, I think will try to keep the level during the boil closer to 3 gallons, instead of 2, just trying to work on bigger and better worts. Other than that, looks like a pretty good set up, and when I rack over and bottle, I will also do the boil for the brown ale I did before, and just use the yeast slurry at the bottom from this present batch- I may need some guidance as to how much to use, since I am using two packets of dried yeast for the quick turnaround beer.
Here's the brown ale:
Old Coot Strong Brown Ale by
Sal Emma (5 gallons)
"I racked this to secondary after six days and bottled it 10 days later. It was excellent. The
malto-dextrin gave it just a hint of sweetness without being syrupy, and it had excellent
body. The demerara provided extra alcohol and the molasses gave it a unique warm and cozy feeling. I was trying to copy Old Peculier but was unsuccessful. Old Coot is a really tasty and satisfying strong brown."
Ingredients:
8 oz. roasted barley
4 oz. British crystal malt (60 L)
3.3 lbs. dark liquid extract, unhopped
1 lb dark powder extract
2 lbs. Brown sugar
1 cup black strap molasses
1/2 lb. malto-dextrin
2 oz. Norther Brewerhttp://www.northernbrewer.com pellets (7% alpha)
2 oz. Fuggles pellets (4.5% alpha)
.5 oz Cascade pellets
1 tsp. Irish moss
White Labs London Ale yeast
Step by Step:
Two to three days before brewing, activate yeast and make a starter. On brew day crush the grains, wrap them in a straining bag, and steep them in the brew pot, keeping the water
around 160E F for 30 minutes.
Remove the grains, let them drain into the brewpot, and discard. Bring liquid to a boil,
remove from heat, and add malt extract. Stir well. Return to boil. Add sugar and
malto-dextrin and stir well. Return to boil. Add Northern Brewer http://www.northernbrewer.comhops and 0.5 oz. Fuggles and boil 45 minutes. Add 1.5 oz. Fuggles and Irish moss and boil 13 minutes more. Add .5 oz Cascade pellets and boil 2 minutes more. Cool, rack to fermenter, and pitch starter.
OG = 1.046
Sounds like it turned out good for you.