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LifeAsBob

  Thursday, June 20, 2019

 


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I throw a little dry malt, which is left of purpose, on top of the mash, with a handful of salt, to keep the witches from it, and then cover it up. - Instructions for brewing Scotch Ale, 1793
Ingredients:


OG = 1.048
FG = 1.014
3.3 lbs Light Malt Extract Syrup
1 lb.  Light DME
2 lbs.  Brown sugar
0.5 lbs malto-dextrin

1 Oz Cascade Hops (3.3% Alpha Acid bittering)
1 Oz Cascade Hops (5.6% Alpha Acid finishing)
Irish Moss (1tsp.)
5 Oz. Priming Sugar (Corn)
American Lager yeast (Wyeast 2112)
Directions: Easy to make, it produces a medium to light bodied beer that's malty and hoppy, but easy to drink and nicely carbonated.  I call this crown crackn' as when I was bottling this beer I broke 4 bottles, all cheap Corona bottles (another reason not to use clear bottles.)
Bring 1.5 gallons of water to a boil.  Add extract syrup, DME, malto-dextrin and brown sugar.  When boil returns, add bittering hops.  Boil for 60 minutes.  In the last 5 minutes of the boil add finishing hops.  Pitch yeast, ferment 10-12 days, rack into secondary and condition cool (50° - 60° F) for at least 2 weeks.  Prime with sugar and bottle.
Substitutions   I've created this with a California Lager yeast and kept the secondary at a slightly higher temp 65°.