AugustDerleth
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Windsor, #1056
- Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- bottle minimum 3 weeks
- Tasting Notes
- Extremely light citrus taste, fairly strong hop smell, not too bitey
6 lbs light malt extract
1 1/2 lbs pale malt (domestic 2-row)
1 lb. medium crystal malt
1 oz. Mt Hood or Liberty hops (bittering)
1/2 oz Cascades (or Amarillo) hops (flavouring)
1/2 oz Cascades (or Amarillo) hops (finishing)
1 pkg. Burton Water Salts
1 pkg. Windsor ale yeast, #1056 (or #1272)
1 pkg Bru-Vigor yeast food (optional, but beneficial!)
3/4 cup corn sugar (primer at bottling)
Steep grains in bag for 30 minutes, sparge with 168 degree water, bring back to boil and add extract. Boil for 5 minutes, add bittering hops and boil another 45 minutes. Add flavouring hops and boil 10 more minutes, add aroma hops and turn off heat. Store fermenter between 55 and 70 degrees.
For a neat variation, add about 7 pounds (more or less to your taste) pumpkin (quartered, sprinkled with pumpkin pie spice and baked for 2 hours at 350 degrees, then cut into 1" squares and lightly mashed) in a cheesecloth bag at the same time you add extract at initial boil. And add 3 cinnamon sticks during last 10 minutes of boil. I followed 1,2,3 and kept my bottles at 55 degrees during that 3 weeks, and was rewarded with a delicious tasting ale for cheap! Good luck and RDWHAHB. :fro:
1 1/2 lbs pale malt (domestic 2-row)
1 lb. medium crystal malt
1 oz. Mt Hood or Liberty hops (bittering)
1/2 oz Cascades (or Amarillo) hops (flavouring)
1/2 oz Cascades (or Amarillo) hops (finishing)
1 pkg. Burton Water Salts
1 pkg. Windsor ale yeast, #1056 (or #1272)
1 pkg Bru-Vigor yeast food (optional, but beneficial!)
3/4 cup corn sugar (primer at bottling)
Steep grains in bag for 30 minutes, sparge with 168 degree water, bring back to boil and add extract. Boil for 5 minutes, add bittering hops and boil another 45 minutes. Add flavouring hops and boil 10 more minutes, add aroma hops and turn off heat. Store fermenter between 55 and 70 degrees.
For a neat variation, add about 7 pounds (more or less to your taste) pumpkin (quartered, sprinkled with pumpkin pie spice and baked for 2 hours at 350 degrees, then cut into 1" squares and lightly mashed) in a cheesecloth bag at the same time you add extract at initial boil. And add 3 cinnamon sticks during last 10 minutes of boil. I followed 1,2,3 and kept my bottles at 55 degrees during that 3 weeks, and was rewarded with a delicious tasting ale for cheap! Good luck and RDWHAHB. :fro: