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3/4 lb Briess Mild Malt
1/4 lb US Malted Red Wheat
1/4 lb American Munich Malt
6 oz Victory® Malt
6 oz Belgian Cara-Munich
LME6.6 lb Light Liquid Malt Extract
DME1 lb Light Dry Malt Extract
You will be doing a 60 minute boil1 oz NZ Super Alpha (60 min.)Full Boil
1 oz NZ Super Alpha (30 min.)30 minutes into the boil
1 oz NZ Super Alpha (5 min.)The last 5 minutes of the boil
Wyeast Liquid1318 London Ale IIl
White Labs LiquidWLP007 Dry English Ale
Danstar Dry ActiveNottingham Ale
1 tsp Brew Saltz
1 tsp Irish Moss
If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry yeast, you will need to to add it after the wort has cooled. See step 12
Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag.
DO NOT add grains to water above 165° F.
Steep grains at 152º-154ºF for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
Remove grain bag and let it drain into the brew pot.
DO NOT squeeze grain bag.
Rinse grains over brew pot by slowly pouring 1 cup of HOT tap water over the top of the grain bag. Discard grains.
With the heat off, add malt extracts and stir. Turn on heat and while stirring bring to a boil.
Make note of the time the boil starts and add 1 oz of NZ Super Alpha hops. You will be doing a 60 minute boil.
Do not boil too hard, make sure it is a calm boil.
After 30 mins of boil time add 1 oz of NZ Super Alpha hops.
Boil for another 20 minutes, 50 min after the start of the boil add the Irish Moss.
Boil for a final 5 minutes, then add the remaing oz of NZ Super Alpha hops. Turn off heat and gently stir for a few minutes.
Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days.
Chill as needed and enjoy!