4 lb Alexander's pale liquid malt extract (LME)
1 lb wheat dry malt extract (DME)
1 lb flaked rye*
1/2 lb flaked oats*
1/2 lb flaked maize*
1/2 lb rice syrup solids
1/2 lb flaked barley*
1/2 lb CaraPils dextrine*
1/2 lb crystal malt 60 Lov.*
1/3 lb light dry malt extract (DME)
1 teaspoon gypsum
1 teaspoon Irish moss
2 oz Cascade hop pellets, 5.4% (full 45 minutes of boil)
1 oz Willamette hop pellets, 5% (last 1 minute of the boil)
2 packages Danstar Nottingham ale yeast
Steep all the starred (*) grains and flaked items in 3 gallons of water at 150 degrees for 60 minutes. Add 1/2 gallon more water. Then add the pale LME, wheat DME and regular DME, and the rice syrup solids, and bring to boil. Once boil is achieved, add the Cascade hops in a boiling bag, plus the gypsum. At 30 minutes into the boil, place the wort chiller (if you have one) plus the Irish moss into the boil. After 44 minutes of boil, add the Willamette hops in another boiling bag. Terminate the boil at the 45 minute mark. Cool with the wort chiller, and place in carboy with enough additional boiled water to constitute 5 1/2 gallons. Pitch the Danstar Nottingham yeast per the instructions on the package.
Ferment in primary for approximately one week, then rack to secondary for another 10 days. At bottling, prime with 1 1/4 cup light DME boiled in water.
Fall Festival Ale (ale version of Oktoberfest)
8 oz crystal malt, 40 Lov.
8 oz CaraMunich malt
6 lb Northwestern Gold liquid malt extract (LME)
2 lb Munton's plain light dry malt extract (DME)
2 teaspoons gypsum
1 oz Hallertau hop pellets, 3.8% (full 45 minutes of boil)
1 oz Tettnanger hop pellets, 4.9% (full 45 minutes of boil)
1 oz Saaz hop pellets, 3.7% (last 1 minute of boil)
Wyeast German Ale 1007, liquid ale yeast, prepared in a starter per the package instructions
Steep the specialty grains in 3 gallons of water for 30 minutes. Add the gypsum, LME and DME and bring to boil. Once boil is achieved, ad the Hallertau and Tettnanger hops in a boiling bag. At 30 minutes into the boil, place the wort chiller in the boil. At 44 minutes into the boil, add the Saaz hops in a boiling bag. Terminate the boil at the 45 minutes mark. Chill the wort using the chiller. Remove the chiller, and place the cooled wort in the carboy, with enough additional boiled, cooled water to constitute 5 1/2 gallons total. Pitch the Wyeast 1007 starter.
Ferment in the primary for approximately a week, then rack to secondary for another 10 days. Bottle with 1 1/4 cup boiled light DME as a primer.
Ending S.G. 1.010
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