I had thoughts of converting a recipe I found online to AG, but equipment and wanting to get a few more batches under my belt gave way to modifying it to something else.
Original recipe:
http://www.realbeer.com/discussions/...threadid=15900
What I wound up doing:
Quote:
5 lbs extra light LME
4 oz whole Cascade hops
1 pkg Muntons gold dry yeast
1 lb crystal malt 60L crushed
3 lbs clover honey
1 tsp Irish moss
1 tsp W-Yeast yeast nutrient
1 pkg priming sugar
Steeped grains for 30 minutes in two gallons 160 degree water.
Added LME and brought to boil
At boil added 2 oz cascade
Added 1 tsp Irish moss, 1 tsp yeast nutrient and 1 oz cascade at 50 minutes
Turned off heat, added 1 oz cascade and honey
While wort cooled re hydrated yeast
Added water to make up 5 gallons
OG was 1.050
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This is my third batch and first since reading Palmer’s” How to Brew” and hopefully I’ve corrected some mistakes that while so far have not been a problem, will make a better brew. Previously I’ve apparently been at risk for HAS. This time I made certain to get my wort below 80 before trying any aggressive stirring.
I also hydrated the yeast and added a nutrient to the wort to try to get a reduced lag time. Next time I think maybe I’ll attempt a starter. I thought about getting a smack pack but I was hoping this flocculates as well as Muntons says and helps clear things a bit.
Speaking of clearing things, this is my first time with whole hops and didn’t use a hop bag. But I think I can get rid of a lot of mess when I rack to the secondary.
Overall I have great hopes for this beer. When I placed it in the fermenter, the wort had a nice smell of hops and honey. I hope the flavor does the same.
I think instead of the normal priming sugar, I'll use 4.7 oz of honey.