Sessions: 52 The postings on this site are my own and do not represent my Employer's positions, advice or strategies.


  Wednesday, July 17, 2024

OG = 1.076-1.080
FG = 1.015-1.017
6.5% ABV
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)
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.
Substitutions 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