RobWalker
Well-Known Member
This is a revised version of Dave Line's "Old Hooky" Dark Ale, made by Hook Norton. I've tried to make it an easy extract brew...
Hook Norton - Old Hooky Dark Ale
Original Gravity 1.050
5 Gallons/25 Litres
5.25lb Light Malt Extract
3oz Crushed Black Malt
10oz Flaked Barley
1 Gallon Water for "Mild Ale" Brewing (Boil)
2 Gallons Water for "Mild Ale" Brewing (Top Up)
1tsp Irish Moss
14oz Soft Dark Brown Sugar
2oz Fuggles Hops
1oz Bramling Cross Hops
Sweetener To Taste
1 packet ale yeast
1/2oz Gelatine
2oz Brown Sugar (Priming)
Boil the Malt Extract, Malt, Barley and Hops for 45 minutes. Add the Irish Moss as directed on packet.
Mix the Brown Sugar with some hot water until dissolved, and add this to the boil a few minutes from the end.
Strain the Mash through a Muslin Bag into a fermenting bin. Top up to 3 Gallons with cold water.
Add yeast and ferment until gravity reaches 0.014. Rack into a secondary vessell with an airlock, add sweetener and gelatine.
Leave for 7 days until clear, and transfer to bottles adding 1/2tsp brown sugar each, or a primed pressure barrell. Condition for 7 days before sampling.
Hook Norton - Old Hooky Dark Ale
Original Gravity 1.050
5 Gallons/25 Litres
5.25lb Light Malt Extract
3oz Crushed Black Malt
10oz Flaked Barley
1 Gallon Water for "Mild Ale" Brewing (Boil)
2 Gallons Water for "Mild Ale" Brewing (Top Up)
1tsp Irish Moss
14oz Soft Dark Brown Sugar
2oz Fuggles Hops
1oz Bramling Cross Hops
Sweetener To Taste
1 packet ale yeast
1/2oz Gelatine
2oz Brown Sugar (Priming)
Boil the Malt Extract, Malt, Barley and Hops for 45 minutes. Add the Irish Moss as directed on packet.
Mix the Brown Sugar with some hot water until dissolved, and add this to the boil a few minutes from the end.
Strain the Mash through a Muslin Bag into a fermenting bin. Top up to 3 Gallons with cold water.
Add yeast and ferment until gravity reaches 0.014. Rack into a secondary vessell with an airlock, add sweetener and gelatine.
Leave for 7 days until clear, and transfer to bottles adding 1/2tsp brown sugar each, or a primed pressure barrell. Condition for 7 days before sampling.
