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Brown Bess - Smoked Bitter

Ingredients:
6.6# - Northwestern Amber Malt Extract
2# - Crystal 40L crushed malt
1 tsp - Gypsum
2 tsp (10 ml) - Liquid Smoke
2 oz - Fuggle Pellets - 4.5 AAU - 60 minutes
1 tsp - Irish Moss - 15 minutes
1/2 oz - E. Kent Golding Pellets -4.8 AAU - 5 minutes
3/4 cup - Priming Dextrose or 2 Primetabs per bottle
1 pkg - Ale Yeast of Choice - recommend using a starter

Instructions:
Steep crushed malt in 2 gallons water. Add the gypsum. Bring the water to a hard simmer and remove from heat. The total steeping time should be about 30 minutes. Then remove crushed malt. Add malt extract and dissolve well before returning to heat. Add the liquid smoke. The theory of adding the liquid smoke at this stage is to imitate the use of a smoked malt. Now return to the heat and add hop pellets as scheduled once boiling begins. 15 minutes before the end of the boil add the Irish Moss. In the fermenter pour the wort into 3 gallons of cold or ice water. Insure wort is cool before adding yeast slurry, and rack to secondary fermenter after the initial fermentation slows down.

SG: 1.054
FG: 1.020

Source: Robert Harrison - Pennsylvania


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