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Ingredients:
OG = 1.076-1.080
FG = 1.015-1.017
6.5% ABV
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14 Oz. British Crystal Malt (55° Lovibond)
8 Oz. British two-row pale malt (toasted in oven for 30 min. at 250° F)
Crystal Malt (60° Lovibond)
4 Oz. Torrified Wheat
7.75 lbs. Muntons Light dry malt extract
1 Oz. Northdown Hops (7% Alpha acid, 7.5 AAUs) 60 min.
1.5 Oz. Kent Golding Hops (5% alpha acid, 7.5 AAUs) 0.5 Oz (2.5 AAUs) for 15
min. 1 Oz (5 AAUs) for 1 min.
0.5 Oz. Fuggle Hops (5% alpha acid, 2.5 AAUs) for 15 min
Irish Moss (1tsp.)
2/3 to 3/4 cup Corn Sugar to Prime
Wyeast 1084XL (Irish Ale)
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| Directions: |
This festive brew has a complex, balanced aroma and flavor of malt
and hops. From the blend of (buttery) diacetyl and earthy hops in the aroma to
the swath of silky malt in the finish, Welcome Winter Warmer.
Crush and steep the grains in 1 gal. of 150° F water for 25 min. Strain the
wort into your brewpot. Sparge the grains with 0.5 gal of 168° F water. Bring
the wort to a boil, remove the pot from the heat, and add malt extract and
Northdown Hops. Total boil is 60 min. Add additional water to the brew pot for
2.5 gal total volume. Boil 45 min. Add Fuggles, 0.5 Oz. Kent Golding hops and
Irish moss. Boil for 14 min. more, then add 1 Oz. Kent Goldings. Boil for 1
min. more. Then remove pot from stove and cool for 15 min. strain the cooled
wort into the primary fermenter and top up with cold water to 5 gal. When
temperature is colder than 80° F, Pitch yeast.
Ferment at 68° to 70° F in the Primary fermenter five to seven days or until
fermentation slows, then siphon into the secondary fermenter. Ferment in the
secondary at 68° to 70° F. Prime and Bottle when fermentation is complete.
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| Substitutions
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Northdown hops are difficult to find in KC, I've brewed this with
British Target hops (8.8% alpha acid) - (Not tasted Yet, as of 10/1/2001)
I've also brewed this without toasting the grains
Age for a long time
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