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Old 08-12-2009, 06:35 PM   #1
Feb 2009
Posts: 267
Liked 1 Times on 1 Posts

Bring at least 2 1/2 gallons of water to 155 degrees and turn off the heat

Put the crushed grains in the grain bag:1/2 LB. Chocolate,1 1/2 LB. Crystal 60L,2 OZ Black Patent
Soak the grains in the hot water for 45 minutesAfter soaking the grains,lift the grain bag out of the water,once the bag has dripped almost all of the water out.
Place a strainer over the stockpot and then put the grainbag into the strainer.Pour 170 degree water evenly over the bag using approx.1 Quart of water per 2 LB. of grain.discard the grains and return to heat untill boiling.

Turn off the heat once again and move the stockpot to a cool burner.Add the malt extract 5 LB. Extra pale extract,1 LB. Corn syrup
Stir constantly while adding to dissolve the malt extract.Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 90 minutes 1 Oz. Chinook

After 75 of the 90 minutes have passed,add the flavor hops for the last 15 minutes:1 Oz Golding(East kent)
After 85 of the 90 minutes have passed,add the aroma hops for the last 5 minutes:None

After the 60 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.Pour the wort
in the fermenter and add as much water needed to the 6 gallon line.Check the gravity, it should be 1.055.Finishing gravity
should be 1.010White Labs British Ale 005 or windsor

This can be a black ale or Porter your call.Also i used molasses to prime it.And it was great for a month,now it has a metallic taste to it.I'd use corn sugar on the next batch.
Ignorance is something you cant overcome,but you pass it on down and thats something much worse-Dropkick Murphys

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