Here's my Winter Ale recipe. Basic, with nothing to extraordinary, but turning out well.
5gal boil
est. SG: 1.068 (act.: 1.062)
1# English Crystal 60L (steeped for 20min at 150deg. then brought to 160deg.)
6# Light LME
3# Amber LME
(temp. brought to 200deg. and removed from heat. LME added and stirred for 15min.)
Boil time= 60min
Hop Schedule (est. 23.5IBU):
1oz UK Kent @ 50min
1oz Fuggles @ 15min
1oz UK Kent @ flamout, steeped for 5min
Yeast: Wyeast 1968, London ESB
edit: Racked to secondary at 12 days with a grav. reading of 1.016 (6%ABV)
Bottled: 28 days total ferment.
Strong alcohol-taste and aging will be required...but wonderful initial tastes and beautiful color and clean color.
I'll be conditioning the bottles until mid-November.
5gal boil
est. SG: 1.068 (act.: 1.062)
1# English Crystal 60L (steeped for 20min at 150deg. then brought to 160deg.)
6# Light LME
3# Amber LME
(temp. brought to 200deg. and removed from heat. LME added and stirred for 15min.)
Boil time= 60min
Hop Schedule (est. 23.5IBU):
1oz UK Kent @ 50min
1oz Fuggles @ 15min
1oz UK Kent @ flamout, steeped for 5min
Yeast: Wyeast 1968, London ESB
edit: Racked to secondary at 12 days with a grav. reading of 1.016 (6%ABV)
Bottled: 28 days total ferment.
Strong alcohol-taste and aging will be required...but wonderful initial tastes and beautiful color and clean color.
I'll be conditioning the bottles until mid-November.
