Full Moon Ale
Author/Submitted by:
Servings: 54
Categories:
Alcoholic Beverages
/
Ale
/
Brewing
Ingredients:
6.00 lb Dark Australian DME
1.00 lb Caramel crystal malt
1.50 oz Willamette hops
1.50 oz Fuggles hops
1.00 Pack
0.75 c Corn sugar (priming)
Wyeast #1098: British Ale Directions:
Boil 2 gallons of water and turn off heat. Add crystal malt and
steep about 15 minutes. Strain through muslin into kettle. Heat
another gallon of water to 170 degrees. Pour through grain into pot.
Heat to boiling and add DME and 1/3 of hops. After 45 minutes add
another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3
of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in
wort and pitch yeast. Rack to secondary after 4 days top off with
enough water to make 5 gallons. After 4 weeks, prime and bottle. I
thought that the final gravity of this beer was a bit high, but the
beer came out tasting great and no bottles exploded. In order to
call this a porter it needs more hops, therefore I think it is a
Scotch ale. Original Gravity: 1.055 Final Gravity: 1.017 Primary
Ferment: 4 days Secondary Ferment: 4 weeks
Recipe By : David Haberman
From: Date:
| 
