|Recipe Type||partial mash|
Description:Light amber color with a great bitter bite and a hint of sweetness. Aroma - well your kitchen will smell better than a budweiser brewery while bottling.
FG: Should be 6-7% alc. by vol. Primary Ferment: 5 days Secondary Ferment: 2 weeks for aging
Procedure:Bring two gallons of water and the 2 lbs of grains up to 155 degrees in STEEL (not alum) pot. Mash for at least 1 hour for conversion. Pour in the dry and liquid malt extracts; add the dextrose and one gallon of water, and boil for 30 min. Add 1 teaspoon of Irish Moss and boil another 15 min.
Pour the remaining water into your fermenter along with the ice. Make sure the fermenter is completely sanitized.
Carefully pour the mash into the fermenter over a large fine mesh strainer to catch any solids. The temperature will come out to 70-80 degrees. Pitch your yeast ASAP to avoid contamination. Place bin in a dark warm (70-80 degrees) place and let sit for 5 days.
Boil 3/4 cup of cane sugar with 1 pint of water for 15 min to break it down from a disaccharide to a monosaccharide that yeast can eat. Pour the solution into your fermenter and give it a good stir. Let settle for 7-10 min. Then bottle into sterilized containers, and let sit for another 2 weeks in same spot used for primary fermenting.
Chill to desired temp and enjoy.