Craft Beer for the Homebrewer by Michael Agnew

Author:Michael Agnew
Language: eng
Format: epub
Publisher: MBI
Published: 2014-12-15T05:00:00+00:00

Crush and steep in 3 gal. (11.3 L) of water at 160°F (71°C) for 30 minutes:

1.75 lb. (.8 kg) Briess Rye malt

1.2 lb. (.54 kg) Dingemans Special B malt

.7 oz. (19.84 g) Centennial hop pellets (10.5% AA)

Strain the grain into your brewpot and sparge with .5 gal. (2 L) of water at 160°F (71°C). Bring the water to a boil, remove from the heat, and add:

6 lb. (2.72 kg) light liquid malt extract

1.5 lb. (.68 kg) light dry malt extract

Stir well until the extract is completely dissolved. Add water to bring the total volume to 3 gal. (11.3 L). Bring the wort to a rolling boil. Boil for 30 minutes and then add:

8 oz. (225 g) dark brown sugar

.5 oz. (14 g) Perle hop pellets (9% AA)

Boil for another 20 minutes and then add:

.5 oz. (14 g) Millennium hop pellets (15.5% AA)

Boil for another 10 minutes and remove from heat. Chill the wort as quickly as possible to below 80°F (27°C), using an ice bath or wort chiller. Transfer the wort to the fermenter and add cold water to bring the total volume to 5 gal. (19 L). Aerate the wort. Add the yeast:

Wyeast 3787 Trappist High Gravity

Ferment at 79°F (26°C) until final gravity is achieved. Siphon to a secondary fermenter. Allow the beer to condition for 2 weeks. Bottle when fermentation is complete with:

6 oz. (170 g) corn sugar

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