Beer number 23
Last updated 6/12/2012 1:08:14 AM. Recipe ID 34612. Report a problem with this recipe.
Title: Beer number 23
Categories: Beer, Brewing
Yield: 54 Servings
4 lb Plain light malt extract
1 1/8 lb (750 grams) Maltose
2/3 oz Chinook Hops, flower,
1/3 oz Cascade Hops, flower,
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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