comer88888
Well-Known Member
1 lb. two-row pale malt
1/2 lb. medium crystal malt
1/2 lb. light crystal malt
5 lbs. Munton's unhopped light dried malt extract (DME)
4 AAU Cascade hops (1 oz. of 4% alpha acid)
4 AAU Saaz hops (1 oz. of 4% alpha acid)
1 tsp. Irish moss (last 15 minutes of the boil)
German ale yeast slurry (Wyeast 1007, White Labs WLP-029 or equivalent)
7/8 cups light DME for priming
I found this recipe for an extract alaskan amber clone that was from byo.com and thought I would give it a try. I have a couple questions about it first.
1. What is the point in steeping two-row pale malt?
2. what does cold condition do for your beer? (In the instructions it says to cold condition at 40 degrees for 15 days)
3. What is the difference with priming with DME instead of sugar?
1/2 lb. medium crystal malt
1/2 lb. light crystal malt
5 lbs. Munton's unhopped light dried malt extract (DME)
4 AAU Cascade hops (1 oz. of 4% alpha acid)
4 AAU Saaz hops (1 oz. of 4% alpha acid)
1 tsp. Irish moss (last 15 minutes of the boil)
German ale yeast slurry (Wyeast 1007, White Labs WLP-029 or equivalent)
7/8 cups light DME for priming
I found this recipe for an extract alaskan amber clone that was from byo.com and thought I would give it a try. I have a couple questions about it first.
1. What is the point in steeping two-row pale malt?
2. what does cold condition do for your beer? (In the instructions it says to cold condition at 40 degrees for 15 days)
3. What is the difference with priming with DME instead of sugar?