fishnfever
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- Joined
- Mar 23, 2008
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Total boil time 1 hour
Primary fermentation 3-7 days
Secondary fermentation 4 weeks
Bottled beer fermentation 3 weeks
OG - 1.079 FG - 1.016 Color 6.22 SRM Alcohol 8.36% Bitterness 33.7 IBU
Ingredients
6 lbs of Light Liquid extract
1.0 lbs of Dry Light malt extract
2.0 lbs of Pilsner malt
2.0 lbs of Clear Candi Sugar
1.5 oz of Styrian Goldings (bittering)
1 package Belgian Abbey
Smack yeast pack at least 6 hours in advance (may be refrigerated for up to 3 days after smacking and before brewing). Ignore if using dry yeast.
Put 3 gallons of water into fridge to cool down.
Bring another 2.5 gallons of water to 170° F in pot.
Add grain pack to muslin bag and insert into water for 15 minutes
Do not let water temperature go below 150° F or back above 160° F
At the end of the 15 minute steep remove grain bags and let water drain from bag into pot. Do not squeeze grain bag.
Bring water up to a boil. Add Dry Malt Extract, Candi Sugar and Styrian Goldings hops. Boil for 60 minutes
After 45 minutes of boil time remove pot from stove (or turn heat off) and add liquid malt extract . Return pot to stove (or turn heat back on) and continue to boil for 15 minutes.
At 60 minutes of total boil time turn stove off. Cool wort by placing pot in sink with ice and water.
Add the 3 gallons of water from fridge to the fermenter and add wort to the fermenter when a wort temperature of >80° F is obtained.
When a temperature of 70° F or less is obtained pitch yeast into the fermenter.
Place the fermenter into an area where a temperature of 60-80° F can be maintained for 3-7 days
After 7 days of fermentation rack beer into secondary fermenter or after 10 days bottle beer
Siphon beer into bottling bucket.
Heat priming sugar in a cup and half of boiling water for 15 minutes.
Add priming sugar mixture to beer.
Cap bottled beer
Let bottled beer ferment at 70° F for 3 weeks. Beer may be cellared for up to 1 year.
Does this all look like it is in order? I came across this kit at a local HBS.
Primary fermentation 3-7 days
Secondary fermentation 4 weeks
Bottled beer fermentation 3 weeks
OG - 1.079 FG - 1.016 Color 6.22 SRM Alcohol 8.36% Bitterness 33.7 IBU
Ingredients
6 lbs of Light Liquid extract
1.0 lbs of Dry Light malt extract
2.0 lbs of Pilsner malt
2.0 lbs of Clear Candi Sugar
1.5 oz of Styrian Goldings (bittering)
1 package Belgian Abbey
Smack yeast pack at least 6 hours in advance (may be refrigerated for up to 3 days after smacking and before brewing). Ignore if using dry yeast.
Put 3 gallons of water into fridge to cool down.
Bring another 2.5 gallons of water to 170° F in pot.
Add grain pack to muslin bag and insert into water for 15 minutes
Do not let water temperature go below 150° F or back above 160° F
At the end of the 15 minute steep remove grain bags and let water drain from bag into pot. Do not squeeze grain bag.
Bring water up to a boil. Add Dry Malt Extract, Candi Sugar and Styrian Goldings hops. Boil for 60 minutes
After 45 minutes of boil time remove pot from stove (or turn heat off) and add liquid malt extract . Return pot to stove (or turn heat back on) and continue to boil for 15 minutes.
At 60 minutes of total boil time turn stove off. Cool wort by placing pot in sink with ice and water.
Add the 3 gallons of water from fridge to the fermenter and add wort to the fermenter when a wort temperature of >80° F is obtained.
When a temperature of 70° F or less is obtained pitch yeast into the fermenter.
Place the fermenter into an area where a temperature of 60-80° F can be maintained for 3-7 days
After 7 days of fermentation rack beer into secondary fermenter or after 10 days bottle beer
Siphon beer into bottling bucket.
Heat priming sugar in a cup and half of boiling water for 15 minutes.
Add priming sugar mixture to beer.
Cap bottled beer
Let bottled beer ferment at 70° F for 3 weeks. Beer may be cellared for up to 1 year.
Does this all look like it is in order? I came across this kit at a local HBS.