Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff & Palmer John

Author:Jamil Zainasheff & Palmer John
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Distilling & Wine Making, Cooking Methods, Homebrewing, Culinary Arts & Techniques, Beer, Education & Reference, Drinks & Beverages, Beverages & Wine
ISBN: 0937381926
Publisher: Brewers Publications
Published: 2007-11-02T07:00:00+00:00

Extract

Weight

Percent

Light LME (2.2 °L)

8.6 lbs. (3.90kg)

72.6

Munich LME (9 °L)

1.0 lb. (0.45kg)

8.4

Steeping Grains

Crystal (40 °L)

1.0 lb. (0.45kg)

8.4

Chocolate Malt (350 °L)

0.75 lb. (340g)

6.3

Black Patent Malt (525 °L)

0.5 lb. (227g)

4.2

Hops

IBU

Kent Goldings 5% AA, 60 min.

1.75 oz. (50g)

33.5

Fuggles 5% AA, 15 min.

0.75 oz. (21g)

3.8

Kent Goldings 5% AA, 0 min.

0.75 oz. (21g)

0

Yeast

White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05

Fermentation and Conditioning

Use 12 grams of properly rehydrated dry yeast, 2.5 liquid yeast packages, or make an appropriate starter. Ferment at 67° F (19° C). When finished, carbonate the beer to approximately 2 to 2.5 volumes.

All-Grain Option

Replace the light extract with 11.75 lbs. (5.33kg) American two-row malt. Replace Munich extract with 1.5 lbs. (0.68kg) Munich malt. Mash at 153° F (67° C).

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