10 lbs Crisp Maris Otter (4.0 SRM) Grain 100.00 %
0.70 oz Northern Brewer [9.80%] (60 min)
0.50 oz Northern Brewer [9.80%] (30 min)
0.30 oz Northern Brewer [9.80%] (5 min)
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale
Mash at 154 degrees for 60 minutes. Sparge to get boil volume. Boil for 60 minutes, and rapidly chill to 65 degrees. Add yeast, and ferment at 65 for 14 days. Rack into secondary 14 days, add 1 tsp. Knox gelatin with 1/2 cup of water on day 9 of secondary. Keg and after 2 weeks on the gas this beer is fully ready to drink. I carbonated it on the high side (3.0 - 3.2 volumes CO2).
This beer is perfect for the summer time and a super easy recipie for someone looking to get into all grain-brewing. You can buy the recipie here
. I am really blown away at how something so simple could taste so good. The beer is very quaffable. It's perfect for summertime sitting on your deck or wherever it is that you like to kick back. This seems to be a hit with the BMC drinkers.
I have found that Marris Otter takes a long time to clear, that is why I used the gelatin. I have found it to work so well that I use it in all my brews now.
Give it a try and let me know what you think. Below is a picture of this finished product.