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Roasted Ale Recipe |
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| Grains: | Extract: | ||
| 1 Lb. 6Row Barley | 8 lb. Light Liquid Malt Extract | ||
| 1/2 Lb. Carafa II | Hops: | ||
| 1/4 Lb. Roasted Barleys | 3 Oz. UK Phoenix | ||
| 1 tsp Gypsum | Yeast: | ||
| 1 tsp Irish Moss | Wyeast 1056 American Ale Yeast |
| Instructions: | ||
| Smack the Activator according to instructions on back of the yeast package. Put Grains in grain bag or muslin bag. Put 2 gallons of R/O water along with gypsum in brew pot and heat to 165 degrees. Turn off heat and add grain bag. (Do not add grains to water above 165 degrees.) Let temperature rest down to 155 degrees stirring grain bag gently from time to time. Let steep at 155 for 20 minutes. Leave pot uncovered during this time. After the 20 minutes, remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. Add 1.5 gallons of water, or 3.5 gallons if you are doing a 5 gallon boil. Add Malt extract and bring to boil. Make note of the time in which your boil starts, add 1 OZ. of the Phoenix Hops. Make sure your boil is a calm boil. Do not boil too hard. After 30 minutes of boil, add another OZ. of Phoenix Hops. After 20 minutes of boil, add another OZ. of Phoenix Hops along with the Irish Moss and boil 10 more minutes. Cool wort to 80 degrees or colder and pitch yeast. Ferment 10-14 days at 68 - 72 degrees. You can also go from primary to secondary after 4 days and leave in secondary 10 days or so until fermentation is complete. Bottle or keg and enjoy. | ||
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| #1153 Rossco's Roasted Ale w/ Wyeast XL pac | $42.87 |
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| Shipping add $2.00 more for cold pack on Liquid Yeast. | |||
| Rossco's Roasted Ale w/ SAFALE #05 dry yeast | $38.07 |
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| Add a Muslin Grain Bag (NOT INCLUDED) | $.85 |
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| #1904 One Shot Priming Sugar (5 OZ) | $.79 |
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