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1993-07-10
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This is my modified recipe for Ted Whipple's
Gold Rooster Pale Ale
From Zymergy 1986 Special Issue. Page 29
Ted claims this as his Favorite Malt-Extract brew. He claims it is
an excellent representation of the English Pale Ale Style.
I like my variation on it a bit better, as so did the judges at
the National Homebrewing Association Contest. They voted it 2nd. in
Classic Pale Ale class for 1989. Not bad for my first entry into Nationals.
6.6lbs. Muton & Fison Plain Light Extract
.5lbs. Crystal Malt
1 oz. Northern Brewers Hops (boil)
1 oz. Cascade Hops (boil)
1 oz. Cascade Hops (finish)
1 tsp. Irish Moss (finish)
.25oz. Bullion Hops (Dry Hop)
3/4 cup Corn Sugar (prime)
1 pkt. Red Star Ale Yeast
In 1 gallon cold water, put Crystal Malt in mesh bag, bring to boil.
Remove bag, toss in fermentor.
Add to brewpot extract and boiling hops.
Simmer for 45 minutes.
Turn off heat, add finishing hops and irish moss
pour 4 gallons COLD water through mesh bag of grain into fermenter.
Let wort steep for 15 minutes.
remove hops bags and squeeze out into fermenter.
pour wort into fermenter.
add yeast, cover and ferment for 7 days.
rack into 2nd fermentor, let sit for 7 days.
put 3/4 cup corn sugar in pan with 2 cup water let boil for a few moments.
mix with wort and bottle.
Let age for 4 weeks and enjoy!
Due to comments from judges in both rounds of the Nationals I propose these
changes:
Use 1 lb Crystal Malt instead of 1/2 lb mentioned above.
This I call: Gold Rooster II Ted Whipple/Mark Bartkowiak