For my second batch i'm doing an AHS nut brown ale. For my third, i want to try and attempt this:
The recipe isn't all that descriptive, so can someone help me. I need to know a few basics, such as:
1) How much water? Enough to bring the total up to 5.5 gallons or so?
2) Generally what temps are good for the different steps? (Steep crystal malt)These are probably just rules of thumb that everyone knows. I'm a newb.
3) How long do i steep the malt for? 15 minutes?
4) morebeer has 8 different varieties of crystal malt? Which is best?
When I tasted this during the bottling stage there was not much blueberry flavor. More blueberries may be required to give a stronger taste. The beer came out remarkably clear with a nice reddish tint.
7 pounds, British amber extract
1-1/2 pounds, crystal malt
2 ounces, Northern Brewer hops (boil)
1 ounce, Fuggles hops (finish)
Whitbread ale yeast
2 pounds, fresh frozen blueberries
Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries.
Ferment 1 week and rack to secondary. Prime with corn sugar.
Primary Ferment: 1 week