Beer number 23
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Beer number 23
  Beer  
Last updated 6/12/2012 1:08:14 AM. Recipe ID 34612. Report a problem with this recipe.
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      Title: Beer number 23
 Categories: Beer, Brewing
      Yield: 54 Servings
 
      4 lb Plain light malt extract
           Syrup
  1 1/8 lb (750 grams) Maltose
    2/3 oz Chinook Hops, flower,
           (boil)
    1/3 oz Cascade Hops, flower,
           (finish)
    1/2 oz Cascade Hops, pellets
           (dry hopped in secondary)
           Ale Yeast cultured from
           Sierra Nevada Pale
    3/4 c  Corn sugar (bottling)
 
  About a week before, make a starter from 2 bottles of Sierra Nevada
  Pale Ale.  Use  about 4 tablespoons of plain light malt extract syrup
  and  a couple of hop pellets. Boil major ingredients, ala Complete
  Joy of Home Brewing, in 2  gallons of water. (60 minute boil). Add
  1/3 ounce Chinook hops at start of boil, 1/3 ounce Chinnook at 30
  minutes and 1/3 ounce of Cascade hops  in  the last two minutes of
  the boil. Then combine with 3 gallons of  ice  cold tap water (which
  was boiled the previous night, and cooled  in  the freezer) in a 7
  gallon carboy. Ferment in primary for a week.  Put  1/2 ounce of
  Cascade pellets in bottom of secondary and rack beer  into secondary.
  Bottle three weeks later. This a report on my second use of "maltose"
  (a cheap rice malt available from most Oriental Markets). In the
  previous attempt ("Number 17",  see HBD #541 or The Cat's Meow: p 36)
  there were a few problems. It was also my first attempt at culturing
  yeast (from a Sierra Nevada Pale Ale), and for various reasons, it
  didn't work very well. The other problem was  I used to much maltose,
  about 40%, which made the result  a  little  too light. This time I
  decided to use about 20% maltose, which IMHO, is just about right.
  I've also since perfected yeast culturing.  The result is a nice
  thirst quenching, summer ale, which, with my favorite  pizza,  is
  heaven*2. Taste: Excellent! Original Gravity: 1.036 @ 74 degrees
  Final Gravity: 1.006 @ 69 degrees Primary Ferment: 1 week Secondary
  Ferment: 3 weeks
  
  




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Recipe ID 34612 (Apr 03, 2005)

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