Broadway
Active Member
Hello to all,
I just recently got into brewing. With my first batch, I basically walked into a homebrew store and said, "Gimme something tasty and easy to brew, please."
And he pulled out a bunch of stuff (6.6 lbs. Golden Malt Extract, and 2 oz. of Hallertaou (sp?) hops, and a packet of yeast), and gave me a page of instructions on how to make it.
It turned out that it was easy, and tasty, but since then, I've read a few books, and several websites and have been reading a ton of the threads on this site... and, well, I wanted to put together a recipe on my own.
This is a Amber Wheat Ale.
Roasted Barley 1/4 lb.
Briess DME-Amber 3 lb.
Briess DME-Wheat 3 lb.
1 cup brown sugar
Irish Moss- 1 teaspoon
Fuggle Pellet Hops 2 oz
Willamette Pellet Hops 1 oz
2 packs Nottingham Ale Yeast
Plan to steep the Barley
Then bring the DME to a boil in 3 gallons of water
Add the 2 oz. Fuggle Pellet Hops at 60 minutes left
Add the cup of brown sugar at 30 minutes left
Add the 1 teaspoon of Irish Moss at 15 minutes left
Add the 1 oz. Willamette Pellet Hops at 5 minutes left
Chill it, and aerate it, put it in the fermenter, fill with water up to 5 and a 1/2 gallons total, and toss in the rehydrated packs of Nottingham Ale Yeast.
Then I'm sticking it in the downstairs closet to ferment (temp varies between 62 and 65 F) for about 10-12 days or so...
Then put it in a corney keg, and carb it, and let it sit in the keg for about a week before tasting it.
Any advice?
I just recently got into brewing. With my first batch, I basically walked into a homebrew store and said, "Gimme something tasty and easy to brew, please."
And he pulled out a bunch of stuff (6.6 lbs. Golden Malt Extract, and 2 oz. of Hallertaou (sp?) hops, and a packet of yeast), and gave me a page of instructions on how to make it.
It turned out that it was easy, and tasty, but since then, I've read a few books, and several websites and have been reading a ton of the threads on this site... and, well, I wanted to put together a recipe on my own.
This is a Amber Wheat Ale.
Roasted Barley 1/4 lb.
Briess DME-Amber 3 lb.
Briess DME-Wheat 3 lb.
1 cup brown sugar
Irish Moss- 1 teaspoon
Fuggle Pellet Hops 2 oz
Willamette Pellet Hops 1 oz
2 packs Nottingham Ale Yeast
Plan to steep the Barley
Then bring the DME to a boil in 3 gallons of water
Add the 2 oz. Fuggle Pellet Hops at 60 minutes left
Add the cup of brown sugar at 30 minutes left
Add the 1 teaspoon of Irish Moss at 15 minutes left
Add the 1 oz. Willamette Pellet Hops at 5 minutes left
Chill it, and aerate it, put it in the fermenter, fill with water up to 5 and a 1/2 gallons total, and toss in the rehydrated packs of Nottingham Ale Yeast.
Then I'm sticking it in the downstairs closet to ferment (temp varies between 62 and 65 F) for about 10-12 days or so...
Then put it in a corney keg, and carb it, and let it sit in the keg for about a week before tasting it.
Any advice?