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November 13, 2006

New Peculier

by @ 4:05 am. Filed under Ale

Category: Strong Ale
Recipe Type: Extract

Fermentables:

6.6 lbs dark extract
.5 lbs crystal malt
.25 lbs black patent malt
2 tsp water crystals

Hops:

1.5 oz Fuggles (45 minute boil)
.5 oz Fuggles (10 minute boil)

Other:

1 tsp Irish moss
.5 cup black treacle

Yeast: Whitbread ale yeast
Procedure: Put malts into a boiling bag and place into 2–1/2 gallons of cold water. Bring to boil
and remove, sloshing about and draining well (as one would with a giant tea bag).

Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops.

Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden
hose).

Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to
putting the yeast directly into the warm wort). I let it go for 4 days then racked into
a second carboy where it sat for another week before bottling. Bottle as usual.

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