BeerSmith™ Recipes and Web Editor

Notes

Start with 3.5 gallons of distilled water. Add the dry malt exctract first, add it slowly as the water is heating and dissolve well because it clumps easily. Stir well to avoid extracts settlig on the bottom where it could scorch. When it starts to boil, remove from heat and add the liquid malt extracts. Dissolve well, then return to heat. When the wort resumes boiling, don't turn your back on it, and watch for boil-overs. When the foam comes up to the top of the kettle, remove the kettle briefly from the burner and let the foam die down. Return kettle to heat (turn burner down), and you'll probably have to repeat this process a few times until the foam "breaks" and does not rise up again. Try to maintain an active "rolling" boil. Put each hop addition into a muslin bag (tie knot near the top of the bag to give the hops room to move inside the bag) before adding to boil. The first hop addition (60 minutes) goes in at the start of the boil. Set a timer for 45 minutes, then add the second hop addition and 1 tsp. of Irish moss. 5 minutes later add the Servomyces…open the capsule and pour the dry powder contents into the kettle. Also, at this time carefully put the coil wort chiller into the kettle. The boil will probbaly subside briefly and then return. Boil for 10 more minutes, then remove from heat and attach the chiller's hose fitting to a cold water supply. Total boil time is 60 minutes. Add another two gallons of distilled water to nearly the top of the kettle. The wort will still be hot so the hot wort will sanitize this water addition. Rehydrate the yeast by sprinkling the yeast into .5 cup of very warm (90-100 degree) water in a measuring cup), and leave it sit (covered) for 20-30 minutes. Turn on cold water, and be careful of the water that runs out the discharge (open) hose, as it will be hot. Occasionally stir the wort gently while it is chilling. Chill to below 80 degrees. Remove hop bags and squeeze the liquid out of them. Remove wort chiller, and pour chilled wort into a sanitized fermenter (bucket without the hole). Pitch the yeast into the wort, and stir it very vigorously for 10 minutes to incorporate as much air into the wort as possible. Attach cover, half-fill the airlock and put into the hold in the lid. After this point, avoid splashing the beer at any stage. This style, and the yeast, benefits from a rising fermentation temperature. Start at 70-75 degrees, and if possible let it get warm over the course of a week or 10 days, up to or beyond 80. After 7-14 days, carefully use a sanitized racking cane and hose, and siphon the beer into the sanitized carboy. This will help the beer clarify. In another week or two, it can be bottled. Sanitize two cases of bottles using the bottle sanitizer and a Star-San solution. Star San will cause foam; you can try to use short spurts from the sanitizer pump to get the foam out, but you also don't need to worry about it. Let the bottles drain. Dissolve the package of priming sugar into .5 cup of water and bring to a brief boil to sanitize. Transfer wort from carboy to a sanitized bottling bucket (make sure the valve on the bucket is closed). Add the dissolved priming sugar and stir slowly but thoroughly. Connect hose to faucet; other end of hose to the open end of the bottle filler. Set the bucket higher than your working surface so the beer will flow down into the bottles. Open the valve on the bucket, and when you press the filler ito the bottom of the bottle, the filler tip will open and allow beer to flow into the bottle. Fill to the top, and remove the filler. Repeat. Put a cap onto each bottle, and carefully crimp each cap onto the bottle with the twin-handle bottle capper. Keep at room temperature (at least 70) for several weeks.