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Ингредиенты
- 9 lb Pale Malt
- 3/4 lb Crystal Malt
- 1/2 lb Carapils Malt
- 1 1/2 ounce (4.9%) Kent Goldings (60 Min)
- 1 1/2 ounce (4.9%) Kent Goldings (15 Min)
- 1/4 ounce Kent Goldings (dry)
- 1 tsp Irish Moss (15 Min)
- 2 tsp Gypsum
- 2 ounce Oak Chips Wyeast 1059 American Ale
Инструкции
- Mash pale malt at 153 F for 30-60 min. Test after 30 min. Add in Crystal and Carapils and mash-out at 168 F for 10 min. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 min, then strain the liquid into your boiling kettle. Boil the wort, adding boil- ing hops after 30 min and the flavor hops and Irish Moss after 75 min.
- Refrigerateand pitch a qt of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle. I've fallen head over heels in love with 1059 American Ale Yeast. I find it gives wonderful pear and rasberry aromatics, and if I have a carboy filled to the shoulder, I
- *do not* need a blow-off tube. It gives a very gentle fermentation with a relatively short thick kraeusen. Worts in the 1.050's take 5-6 days. I get the same type of fermentations at 60 F or possibly 72 F. It does take this yeast a little while to clear. I find it clears faster in the bottle than in the secondary, so I only use a secondary for a few days as my "dry hop tun".
- Primary Ferment: 7 days Secondary Ferment: 5 days
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 12 servings | |
| Calories 1082 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 119mg | 5% |
| Potassium 1089mg | 31% |
| Total Carbs 242.56g | 65% |
| Dietary Fiber 0.0g | 0% |
| Sugars 242.56g | 162% |
| Protein 21.09g | 34% |
