MikeSkril
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Hi all,
I'm still looking for which beer to brew for my very first batch. I wanna make a stronger beer but as I understand there is a bigger chance of making mistakes, right? I found the below recipe and would really like to try it. What to you think? Would it be better doing a normal Ale for the first time?
Will that work without a yeast starter?
I'm still looking for which beer to brew for my very first batch. I wanna make a stronger beer but as I understand there is a bigger chance of making mistakes, right? I found the below recipe and would really like to try it. What to you think? Would it be better doing a normal Ale for the first time?
Will that work without a yeast starter?
For 5 gallons (18.9 L)
6.6 lb (3.0 kg) | Golden light liquid malt extract
2.0 lb (0.9 kg) | Golden light dry malt extract
1.0 lb (0.45 kg) | Premium Golden Belgian Candi Syrup
0.25 cup (59 ml) | maple syrup
2.0 oz (57 g) | Cascade hops, 5.75% alpha acid (60 minutes)
1.0 oz (28 g) | Cascade hops, 5.75% alpha acid (5 minutes)
2 pckgs | Wyeast 1214 Belgian ale yeast
5.0 oz (142 g) | corn sugar (to prime)
SPECIFICATIONS
Original Gravity: 1.068
Final Gravity: 1.012
ABV: 7.5%
Boil Time: 60 minutes
Bring 1 gallon (3.8 L) of water to a boil. Remove from burner and stir in extract, candi sugar and maple syrup.
Boil for a total of 60 minutes, adding hops as indicated in the recipe (the times listed are from the end of the boil). Strain into fermenter with 3 gallons (11.4 L) of cold water (note: DO NOT transfer hot wort into glass carboys).
Top up with cold water to make 5 gallons (18.9 L) total. When temperature drops below 75°F (24°C), pitch yeast.
Ferment for 10 days at 70°-72°F (21°-22°C) or until airlock activity ceases. If you have a second fermenter, rack to secondary fermenter and age 30 days. If you do not have a second fermenter, age another one to two weeks in primary before bottling.
Bottle with 5.0 oz (142 g) corn sugar.